Ah, tofu. Although it’s all but synonymous with a wholesome (read: bland) vegetarian and vegan lifestyle, the coagulated soy milk enjoys innumerable manifestations in a wide variety of cuisines. As versatile as meat, it can be found braised, fried, smoked, grilled, or served plain and pristine at any number of restaurants, and often makes a happy bedfellow to animal parts, as it does in mapo tofu, a renowned Sichuan specialty. Tune in tomorrow as we pay tribute to bean curd in the myriad forms it assumes on plates across the city.
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