Topic: Chaozhou Flavor-Potted Tofu

[Skhilled (OP)]

This GREATLY intrigues me! The concept is to create a braising liquid for reuse much like a sourdough starter.  Although, you start with tofu (I'm not a fan of it) you should be able to use it with other meats like pork and beef over and over. Each dish would then take on the flavors of the previous dish. 

But I'm thinking that eventually you would have to start over because you would end up with too much flavors. But I am willing to give it a shot although I may not start off tofu. I need to contact the author to ask about the shelf life of it!

https://www.epicurious.com/recipes/food/views/chaozhou-flavor-potted-tofu

[Ken]

Might be good, it's worth a try for sure.