HG is very fond of Tofu in all of its glorious forms. Here are some of the Tofu delights HG has experienced: Silken Tofu with Spinach at Fortune Garden in Vancouver, B.C.. Silken Tofu in Ma Po Tofu at Kwan’s in an Oklahoma City suburb. Fried Tofu at Shohko in Santa Fe. Steamed Tofu in pho at Saigon Kitchen in Santa Fe. Here in New Mexico, BSK cooks firm Tofu in BSK’s variation of the Ma Po dish. HG often lunches on Vietnamese rice noodles cooked in chicken broth with firm Tofu plus onion and garlic slices (all enhanced by chile and sesame oil). Sopaipilla Factory, a very pleasant Mexican restaurant near HG/BSK’s home, has many vegetarian Sikh customers. For them, the chef substitutes Tofu in beef, chicken and pork dishes. Yes, Tofu is versatile but HG thinks Tofu in Mexican dishes is improbable and not palate pleasing.
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