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Tofu x 2: Korean Tofu Stew at Muguboka and warm Oboru Tofu at Eiji

  • pane Jan 22, 2012 02:59 PM
  • 6

Tofu isn't something I crave or seek out much, but on Saturday I enjoyed a double-header of excellent tofu dishes that made me reconsider that stance.

Korean Tofu Stew (Soon Tofu) at Muguboka
I was running errands in Inner Richmond and looking out for a place still open for a late lunch. Muguboka was still serving past 2 p.m., and about a quarter of the tables were taken. Everything I tried was good (including a gratis cold cinnamon tea brought with the check) but the (also free) tofu stew that arrived before the dolsott bibimbap was really exceptional. A home-style stew of very soft tofu, red chili paste, green onions and a few thin slices of beef, it was the perfect antidote to a chilly day, and so luxurious and hearty, it was hard to believe they gave it away for free.

Oboru Tofu at Eiji
This is one of my favorite neighborhood spots, and seemed like a good choice when I was meeting someone still suffering from a cold. We got the warm housemade oboru tofu, which arrived in a ceramic pot that let up a cloud of steam when we removed the top. The texture--smooth, slippery clouds that pull together as the tofu cools--is wonderful, and reminded me of that Slate article about stinky tofu vs French cheese, in which tofu proponents complained about cheese's greasy mouthfeel while tofu has a clean, "clear" quality. The pot of tofu arrives with a six-part toppings bar of sesame seeds, ginger, scallions and a couple of other toppings, but I eat most of the tofu without accompaniment. The sick friend piled on a lot of ginger, and appreciated the creamy texture, which felt good against a cold-ravaged throat.

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  1. The oboro tofu at Eiji is always my favorite, soft and luscious and goes well with the eggplant with miso/walnut.

    1 Reply
    1. re: Cynsa

      We had the eggplant last night, and loved it! The textures there just feel so luxurious.

      Also there was a good steamed spinach special that came in a cylinder shape, but the eggplant and oboru were the stars.

    2. I love Muguboka. I tend to get the dolsot bi bim bop, but they are very generous with pan chan and extras.

      Minako occasionally offers obotu tofu. Sushi Aka Tombo has a cold fresh tofu appetizer I'm hooked on too; the texture is fluffy and divine. (The owner of Sushi Aka Tombo is the brother of the current or previous owner of Eiji.)

      -----
      Minako Organic Japanese Restaurant
      2154 Mission St, San Francisco, CA 94110

      Muguboka Restaurant
      401 Balboa St, San Francisco, CA 94118

      Sushi Aka Tombo
      1737 Buchanan St, San Francisco, CA 94115

      3 Replies
      1. re: Windy

        These are great recommendations--thanks, windy.

        Is there anything else you recommend at Muguboka other than the dolsot bibimbop? I had that as well, and thought it was very good. We're definitely planning a return trip.

        1. re: pane

          I'd recommend the Spicy Pork (dweji bulgogi) and their broiled fish (can't remember Korean name)

          1. re: pane

            I've only been for lunch by myself so haven't branched out. The kalbi + soon tofu is a good deal (the lunch specials are a steal for $8-11), but not as good as the kalbi at Shin Toe Bul Yi.

            I've tried To Hyang a few times, but they're stingy with their lunch pan chan plates.