Special Homemade Tofu
The best way of tasting homemade tofu is 'not cooking'. Eat as it is with some kind of sauce and/or garnish.
Then the dish becomes a delicacy of simplicity. If the tofu was made with roughly ground beans, you can feel soybean taste as it is.
My favorite way to enjoy 'uncooked' tofu is to have with fast fried Kimchi next to it.
Just chop Kinchi and pan fry with some oil and butter if you like. If you want, you can fry with thin sliced pork. But, I wouldn't recommend it when you having real high quality tofu. Because if the fried Kimchi has too much flavor, you can't taste tofu well.
The photo is the dish I had a month ago with my friend. We went out of Seoul to enjoy food and drink. And, we ended up to step in a restaurant serving homemade tofu with its villages special soybean variety.
We enjoyed a lot: simple clean taste with great Kimchi and SOJU.
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