One of the things I love about J-town is San Jose Tofu. This is a small (if there are more than three customers someone has to stand outside), unpretentious shop with one goal—making fresh tofu daily. The difference between today’s fresh tofu and the stuff everyone buys in the plastic tubs is the difference between a fresh-picked, vine-ripe tomato and what you get at the supermarket, technically the same, but not.

Karl’s Fresh Tofu with Bonito Shavings
Our favorite restaurant, Gombei, is right next door and you know where they get the tofu for their Cold Tofu sidedish. The following is my attempt to replicate something close to their dish.
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