Best Tofu - 2006
Myung Ga Tofu & BBQ Restaurant
Bubbling bowls of soup are a mainstay of Korean cooking born of cold, harsh winters, and the chigae, wherein a fiery red broth meets some combination of clams, shrimp, pickled vegetables, and marinated meat, is about as extreme as a bowl of soup can get: tangy, sweet, sour, fishy, and hot-pepper spicy all at once. Which makes Myung Ga's own freshly made tofu all the more impressive. At this unassuming Korean eatery in Weston, you can taste the tofu even in a scalding chigae. Fluffy, savory, and a little sweet, it demonstrates how important tofu is to a dish in which mass-produced tofu so often provides nothing more than flavorless texture.