What the heck is Taewhoo Yee and why is it in a buttercrunch?

Taewhoo Yee is fermented red bean curd aka tofu cheese.

Savory, salty and brimming with umami this common Chinese table condiment packs a flavorful punch.

It’s often used to add a wallop of flavor to soothing bowls of congee. As a buttercrunch inclusion, paired with anise forward fennel, crunchy almonds and perilla seeds this combination is as delicious as it is singular.

Why did I think Taewhoo Yee – เต้าหู้ยี้ – would make a great inclusion? Fans of Christina Tosi will know her Miso Butterscotch Sundae, Burnt Miso Pound Cake and so on — taking inspiration from her, I decided to riff off this method using, right, Taewhoo Yee.

The result? A buttercrunch that is snappy, buttery, full of umami, but balanced with sweet and full of crunch and munch from the almonds and perilla seeds. I know this is an unconventional confection (that's why I made it!) but it is definitely worth exploring and seeing how one's candy horizons can be expanded. 

100g

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