Quote:
Originally Posted by DC Sunshine  Couldn't imagine wanting to try "comfit" of tofu.
Best uses, to my taste, are marinating then hot grill/ pan fry/roast, or poaching in broth for a hot and sour soup. |
If you say this, probably you haven't had really, really good tofu that is super, super-fresh, like made this morning fresh.
The best way to eat the best tofu is simplicity itself: cold, with a dab of soy sauce on top, garnished with a teeny amount of grated ginger, minced scallion, and/or dried bonito flakes. The other best way, more suitable for winter, is to warm it in kelp stock (kombu-dashi) and serve it plain with excellent soy sauce, often with a tiny drop of good sake in it, for dipping. These dishes are (respectively) hiya-yakko and yudofu. I normally prefer Chinese tofu and Chinese preparations thereof, but if the tofu is fantastically fresh and good these Japanese dishes are infinitely superior.
(By the way, this is the kind of tofu that costs about $5-$10 a block in Kyoto, leading to the old joke I mentioned before....)
