1Most tofu isn't fermented, it's soy milk (soy beans that have been soaked and ground with water, then strained and separated into soy milk-the liquid-and okara-the fibrous solid matter) that has been treated with a coagulant like nigari, lemon, or vinegar.
I know this is supposed to be a pithy post, but things like this spread misinformation.
2Just got back from the Tofu Takedown and it was fabulous. I loved the Eithopian recipe, the chocolate tofu, and the lemon-aide (which is on http://kblog.lunchboxbunch.com)
December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?
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