Even though I can get Spring Creek locally whenever I want it (it being made pretty locally), I will still try TJ’s. I just like to try out different tofus, just like I like to try out different types of everything.

K–that sounds so neat. I think it is probably best to experience Japanese food in Japan, or in the home of a Japanese expatriate or Japanese-American. Other than sushi and some good ramen and yakisoba dishes, what I have had in restaurants here in the US has never approached the complexity and simplicity of what I have read about and heard about.

So fascinating.

Rose–we have a moratorium on celery at my house–neither Zak nor Morganna like it. So, I eat it raw, myself. No cooking it. Oh, well. (I have to do the same with cucumbers. They both look at me like I am nuts when I eat them, but they are awesome!

Mike, Alexis–I hope the posts will help.

And yes–get the spiced dry stuff. It is very, very good.

Ryan–I am glad to have helped you already! As I said, I will braise Mori Nu, puree it into a dressing or a dip or use it mashed up roughly with vegetables and some miso to fill gyoza, but it just does not stir fry well. It is a perfectly wonderful silken tofu, but it is not “all purpose.”

Hadar–that uncheese sounds like a nice spread or dip for bread, crackers or veggies. And it doesn’t sound icky at all. But, neither does it sound like cheese. I think my problem with a lot of the non-Asian uses of soy products is that people try to tell me that Nayonnaise by Nasoya tastes as good as mayonaisse, and it doesn’t. It tastes–weird. Sort of chemically. I think it is a lot of the processed soy products that taste odd to me. Like the soy cheese that people try to melt on lasagne, but of course, it doesn’t melt. It just gets rubbery. Ick. Vegan lasagne would be better off just dispensing with the idea of mozzarella cheese altogether instead of using soy cheese.

But yours–that is like the tofu salad dressing I love that a local restaurant makes–silken tofu, a bit of onion and garlic and a lot of fennel bulb and leaves pureed together with a bit of salt and pepper. Boy is it good and refreshing. I love that stuff.

Your red pepper version sounds really nice.

Freezing is nice–I mentioned it in the next post, Jarrod. I love the texture that freezing imparts, but some people don’t.

What I like about tofu is how mutable it can be. It is a really fascinating food.

I just bought Mori Nu Chinese Spice Tofu this weekend. I’ll press it, dredge it in cornflour and fry it before I try it in stir fry this time.