Monday, January 25, 2010


i ate tofu today. i didn't like it, but i ate it. so there! i used to think it was just a texture thing for me, but i feel like that is just an excuse. i really didn't like the taste. BUT, the texture of a food doesn't help me like it any more if i don't like the taste of it to begin with. i've eaten dessert tofu before (coconut flavored is pretty good. it is also useful for making vegan desserts as a kind of egg substitute) and i don't mind it. but the texture of dessert tofu is pretty damn similar to the texture of other tofu. (i know i know... there are many kinds of tofu, and i'm totally stereotyping... forgive me)

anyway, i ate the tofu in a dish called yong tau foo. i just looked it up with my trusty friend wikipedia (we are becoming quite close these days), and the tofu used in yong tao foo is stuffed with a meat paste. apparently yong tau foo means "stuffed bean curd," but it is used in a soup dish. i now know why i didn't like the taste of the tofu. i am fairly adverse to spongy meat pastes in general, but specifically fishballs. the soup was good though, and i liked the veggies and the rice noodles.

as for the description, i'm just going to cut and paste from wikipedia:

Yong tau foo is essentially a clear consomme soup containing a varied selection of food items including fish balls, crab sticks, bittergourds, cuttlefish, lettuce, lady fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine.

The dish is eaten with chopsticks and a soup spoon and can be eaten by itself (served with a bowl of steamed rice) or with any choice of egg or rice noodles, or bee hoon (rice vermicelli). Another variation of this dish is to serve it with
laksa gravy or curry sauce. Essential accompaniments are spicy, vinegary chili sauce, similar to Indonesian sambal oelek, and a distinctive brown sweet bean sauce or hoisin sauce for dipping.

photo courtesy of Chensiyuan from the Wikipedia Commons

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