If you buy a firm tofu that’s of good enough quality (in SF, I recommend Wo Chong, Morinaga, Pulmuone for Chinese / Japanese / Korean versions respectively) you can just add a good soy sauce (literally anything except La Choy), sesame oil (I recommend Kadoya), white pepper and spring onions and it’ll be perfect enough to eat cold without cooking.
Where to get them: Wo Chong (most grocery stores but their Chinatown shop is great), Nijiya, Woori market
@skinnylatte Any recommendations in #Seattle area? I need to check for availability of those brand names at #Uwajimaya, #Ranch99 Market, and #H-Mart, but am looking for others.
@MHowell you should be able to get great brands (including the ones I listed, except wo chong) at the stores you listed, but this article also has a good list
If you’re skeptical about how great plain tofu can be:
go to Eiji in the Castro and try their home made cold tofu in a cup
go to Dumpling Park in the sunset and order A23 (green onion with soft tofu)
Both of these spots have delicious plain tofu dishes.
Elsewhere, look for any Japanese restaurant that serves hiyayakko, or make your own. Or any Chinese restaurant with ‘小葱拌豆腐’. Soft tofu is fine too but firm tofu is easier to work with for beginners
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