Recipe very slightly adapted from: Simple Vegetarian Pleasure (By Jeanne Lemlin)
Where I grew up, we had a local tofu shop around the corner from my elementary school. Every morning when I walked to the school along with other students, we could see steam coming out of their kitchen window and smell cooked soy beans as they make fresh tofu from scratch. They would close when the daily batch was sold out since that’s all they had, and if you didn’t make it there by 4:30 or 5, you would most likely have to head to a super market to buy packaged stuff – So all the housewives in the area built the stop in their daily routine, including my mother. Their daughter, Fumie, was my sister’s classmate and tofu in my household always had a prefix of “Fumie’s dad’s” whenever it is served, often in miso soup or as is with simple toppings of soy sauce and grated ginger. The shop had been around for a long time in neighborhood, I figured, because Fumie’s dad was my aunt’s classmate, whom everybody in my dad’s siblings lovingly referred to as “the son of the tofu shop”.
Perhaps it is because of this sentimental and intimate relationship I had with tofu that I tend to get agitated when I hear somebody say they don’t like tofu. And usually I take it upon myself to attempt converting them without being asked to. I know. You’re welcome. Continue reading