532995 Thu Jun 26 14:20:36 -0700 2008 1 6 Southwest 0 3816858 so I was visiting the POM market, which I think stands for pacific ocean market or marketplace (near superstar asian) last week... and was just browsing mostly, but noticed some tofu from the "denver tofu company" or similar name... and would have just bought some to try, but I was not going to be near a refridgerator for some kind and had to limit my purchases to canned goods and some ginger candy. anyway... started me thinking about tofu in general. I used to live near a "japan town" section of town in my old city... got kind of spoiled because they made great tofu. so good, little soy sauce, some bonito flakes and some thinly sliced green onion and you were in tofu heaven. most of the stuff I can find at the grocery store here (or anywhere) just isn't the same. so, question one... how is the tofu from the denver tofu company? question two... any other locally made tofu you'd recommend? and last but not least... any places to get great ma po tofu? the kind that is spicy and gently braised, silky and pillowey tofu topped with a sauce with body (as opposed to that thick syupy sauce that usually accompanies chewy or deep fried tofu). thanks in advance, Megan Thu Jun 26 14:20:36 -0700 2008 10524 withalonge 1 3841862 Tofu in Colorado sucks. I've tried Denver's. I've tried Boulder's. The national chain tofu tastes better than either of them - and that ain't saying much. In the end, I blame it on the nigari that both companies use. It just gives the tofu a nasty aftertaste. I'm not a fan of gypsum in my tofu either. Wallboard goes on the wall. I miss Oregon tofu. There must be some magic about making tofu on the West Coast. It all tasted so amazing out there. Sun Jul 06 00:06:34 -0700 2008 3816858 206993 ultigirlinCO