The texture and taste of tangy tofu bites are reminiscent of feta and queso fresco from the past. They are definitely their own thing though.
Primarily I add to salads as pictured above on the“Romaine Salad Boats.” They also make a garnish to noodle dishes, soups, grain and rice pilafs and stir-fried vegetables. On spicy dishes like the chile bean chile, it fills in perfectly for queso fresco. It’s actually better , as it has a citrus taste. Sprouted soybean tofu has a perfect texture for the bites, but regular or firm organic tofu works fine too. Sprouted tofu can be found in the refrigerated section at your local coop stores and some general grocery stores carry it. Organic is the preferred choice since that ensures the soybeans are not GMO. The tangy tofu bites will last in your refrigerator for up to 5 days. Be sure to date the container.
Tools Used in this Recipe
- Cutting board with juice groove or flat plate
- lint free towel or paper towels
- slicing knife
- glass container large enough for the bites (quart size jar works well)
Below are tools used to make Tangy Bites.