The soybean is a many-splendored thing, and, for decades, most of those splendors were completely misunderstood by the average American. Thankfully, Seattle has left those dark ages in the past and now produces at least a dozen different types of soy products.
Tofu is something of a culinary chameleon, amplifying the flavors around it, rather than creating them itself. We found the differences negligible between the local makers’ plain tofu: All are better than the typical mass-produced stuff, especially when purchased fresh from the factory, but none stood out from the pack. Instead, we found the highlights came from the value-added products.
Fried Seasoned Tofu
Thanh Son
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