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Jan 22, 2011 10:25 AM

Top Quality Japanese/Korean Silken Tofu, Where Art Thou?!?

OK, so my wife is from Japan, and she's a big Tofu Snob.

She even writes about it:

Seriously, she's obsessed.

We used to get a really nice Organic Extra-Silken korean tofu at Epicerie Coreene et Japonaise on Ste. Catherine West, just off the Forum. It was impossibly light and dreamy and would just collapse on contact with a chopstock...the way Silken Tofu should.

But they've stopped carrying it. I asked the owner about it. He said the supplier was too flaky - would have product one week, then not show up for the next two, etc. - so he stopped buying from them.

Every other Tofu brand we've found is yucky. The stuff at Kim Phat doesn't bear talking about. Chinatown is full of gnarly fake-meat style Chinese tofu. The other Korean shops seem to carry only industrial Tetrapak tofu that's Silken in name only.

We're pretty desperate by now. It's putting a serious strain on our marriage.

Where oh where can you find seriously light, fluffy, fresh Korean/Japanese style Silk Tofu in Montreal? There has to be some place...

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  1. You could check Miyamoto on Victoria Or you could make a trek to Ottawa to see if the T&T carries something different.

    Failing either, I'd suggest that either you or your wife start making it. Local production is controlled

    1. What was the brand of that holy grail of tofu of yours? Since you seem to have tried everything, I really don't see what I could suggest.

      1 Reply
      1. re: SnackHappy

        I think it was that one.

        It's a big company in Korea. The Organic Extra Silken stuff was great! Somebody else must carry this in Montreal...

      2. Try Kazu's homemade tofu on Sundays

        3 Replies
        1. re: marblebag

          Oooooh...but Kazu's a restaurant, right? You think they'd let me buy the tofu to take home?

          Still, wonderful lead. Chowhounders are the best. Thank you!!

          1862 Sainte-Catherine St W, Montreal, QC H3H 1M1, CA

          1. re: marblebag

            Went to Kazu for lunch on Sunday and tried their kimchi tofu salad. It was just so so for me, the tofu was grainy and I was expecting a much smoother texture.

            1862 Sainte-Catherine St W, Montreal, QC H3H 1M1, CA

            1. re: saltnpepperwhat

              I don't think he uses the homemade tofu for any dish other than just that, soy sauce, ground shiso leaves. Typically he uses the chinese panda tofu.

          2. I'm feeling a bit frightened to suggest anything with such high silken tofu standards (nice photo on the blog by the way, looks delicious), but you could try Panda brand which is sold at Segal's on St-Laurent and Marché Oriental near Jean-Talon in big white buckets. Or contact the organic korean tofu company directly and ask where they distribute in Montreal, maybe?

            1. This might be completely off, but is the tofu you're talking about like the tofu in the japanese tofu/eggplant dish at PM? If not, can anyone tell me where I can find that kind of tofu, or what it's called so I can ask around? Thanks!

              3 Replies
              1. re: hungrylikedawolf

                You're thinking of Japanese tofu - it's sold in small cylindrical rolls (about 8" long?). I've seen it at Kim Phat on the south shore - they have both egg and non-egg versions - but they don't always have it in stock.

                1. re: cherylmtl

                  The cylindrical thing is Korean, actually. Japanese people are scared of those!

                  Beggars can't be choosers, though, so you're right: we really should start experimenting with those.

                  1. re: quicot

                    Might be Korean, but it's known as egg tofu or Japanese tofu.