Dear Readers, I am in love. Ever since Tofu on 7th got a new chef who’s actually from Sichuan Province, in China, they’ve been knocking the vegetarian mapo tofu out of the park. At most Americanized Chinese restaurants the dish is sloppy, sweet, and boring. At Tofu on 7th it’s an incredible dish. Silken tofu is drenched in chile oil and dried chiles, and sprinkled with Sichuan peppercorns. The creaminess of the tofu is broken up by the crunch of curled green onions. The spiciness of the chiles is offset by the electric numbing sensation of the Sichuan peppercorns. It’s an altogether addictive and captivating plate of food. I eat this dish almost once a week, and it never gets old.
By the way, although I try to order brown rice when possible, this dish all but DEMANDS to be eaten with white rice.
Tofu on 7th — 226 7th Ave