![]() ![]() Unfortunately, the only fresh tofu available in Koreatown these days is from the soon dubu restaurants that dole out steaming stone pots full of spicy, silky tofu goodness. You’d find them selling from wooden tubs next to bags of biji (called okara in Japanese), a tofu-making byproduct that is high in nutritional value and is made into a hot and spicy stew by Korean grandmas. Sticky rice with chicken, sausage, and Vietnamese ham 0.00. You used to be able to buy it from little old women hidden in the dark corners of markets. Simmered white corn, topped with coconut, salted peanuts, and sugar 0.00. The store also carries fresh tofu from Westminster’s Dong Phung Tofu.įresh tofu is similarly scarce in Koreatown these days. Sincere tofu is also available fried in cubes and long rectangles. ![]() The regular tofu has a good, bean flavor but is very firm. (although the labels read “Authentic” in English). It sells fresh tofus from the Sincere Co. Although both soft tofus are excellent, the supreme version has a thick, custard-like texture and a wonderfully rich soybean flavor.Īlthough you would expect to see Chinese artisans making their own tofu, in Southern California the only place that sells Chinese-style fresh tofu is the ubiquitous 99 Ranch Market chain. Meiji makes several soy products, including the regular and “supreme” variety, made with 20% more soybean. Elderly Japanese women in the know go there early and bring their own plastic containers to carry their prizes home. It’s in a little shop in Gardena with a tiny parking lot in back. Still, the fresh tofu holds its own, and their fresh soy pudding is served soft and warm with a side of the best ginger syrup.Ī great Japanese artisanal maker is Meiji Tofu, which produces a wonderfully delicate and refined tofu, much like you’d find in the mountains of Japan. Their fresh tofu has good texture, though it’s not quite as strong in soybean flavor as some of the others. Kevin Tran and his wife make warm, fresh tofu at their vegan restaurant, which is tucked in a corner mini-mall in an unlikely Reseda neighborhood. And if you’ve never had fresh soy milk, you’re in for a tasty surprise.Īnother good Vietnamese tofu producer, this one in the San Fernando Valley, is Vinh Loi Tofu. You can also find zaru tofu, served in a basket, and a soft Japanese tofu you can eat with a spoon. Vietnamese purveyors offer soy puddings (available both hot and cold the hot varieties are tastier), which make a dessert when topped with sweet ginger syrup. In addition to the fresh blocks of tofu (available in varying firmness), a surprising variety of fresh soy products are available in Southern California. It is served chilled or boiling hot, smooth like pudding or firm as an edible brick. It can be eaten sweet or salty, mild or spicy. There are only three essential ingredients: soybeans, water and some kind of salt. Whatever you call it, the basis of tofu-making is quite simple. The Chinese call it daufu, Vietnamese call it dauhu, and Koreans call it dubu. However, we call it by its Japanese name because they were the first to popularize it in this country. If this data is unavailable or inaccurate and you own or represent this business, click here for more information on how you may be able to correct it.Tofu was first made in China more than 2,000 years ago. VIEW ADDITIONAL DATA Select from over 115 networks below to view available data about this business. ![]()
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