Had an old block of tofu that needed to be used. Crumbling up tofu by hand is so much more satisfying than breaking up ground beef in a pan. I tossed it in double fermented soy sauce and squid brand fish sauce and baked it at 350F until it browned. The beans were kidney, black, garbanzo, and some tiny guys called “rice beans”
I take it the sour cream and fish sauce are the non vegan parts?
In any case, ain’t no bad way to pack umami in chili that I’ve run across. Never did it with fish sauce, but soy sauce is pretty good at that job. Isn’t my first pick overall, I tend to favor worcestershire and peanut butter. But it’s a solid option for sure.
If I remember right Worcestershire sauce is actually a lot like a western fishsauce, being largely flavored by fermented anchovies. I think it traces back to garum, an old fermented anchovy condiment that is essentially just fishsauce from the Mediterranean region
Pretty much, yeah. It ends up roughly the same, particularly when as an ingredient rather than a condiment.
You can also get flakes of MSG which will do the same thing. Replace 1/3 of your salt with it and you’re golden. Or just keep all the salt in. I’m too weak to deny myself that salt
Yessir. For a haphazardly thrown together pot, it was damn good. Might add some worcestershire in the next bowl to test it out.