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”
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.