There's a white cheese thhat shows up as cubes in Indian curries... And I first encountered tofu in places where I'd expect cheese even if the expected cheese would've been a different shade.
But mostly my "better with cheese on top" is because one of my first thoughts to improve a bland dish s to turn it into a carrier/substrate for cheese.
I've had something like this as an appetizer in some Japanese restaurants. Little slibs* of tofu, about the size of thick pats of butter, in a brown soy-based sauce with sesame seeds.
* typo for "slabs", but it made me giggle so I left it
Age tofu/dofu - I've seen both spellings (pronounced "ah-jay" I believe). Really tasty. They serve it cold, but I bet it would be fine hot, too. "Slibs" - somewhere between "slivers" and "slabs". I like it!
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(I find the cheese association a bit odd. Perhaps because I don't especially like any cheese that looks like _that_.)
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But mostly my "better with cheese on top" is because one of my first thoughts to improve a bland dish s to turn it into a carrier/substrate for cheese.
Freah, white Indian cheese
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of tofu, about the size of thick pats of butter, in a brown soy-based sauce with sesame
seeds.
* typo for "slabs", but it made me giggle so I left it
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