Dish of the Week » Tofu stew

Published January 21, 2010 5:55 pm
This is an archived article that was published on sltrib.com in 2010, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

$7.75-$8.75 » Korean food has been the darling of the food magazine world lately with its bold flavors. Yes, there's kimchi, but it's nowhere near the "stinky" status many people unfairly give it. Especially when it's a major component in a hearty stew called "soon dubu." At It's Tofu (read the full http://www.sltrib.com/taste/ci_14224237" Target="_BLANK">review), they take good cabbage kimchi, silken tofu and bits of chopped meat to strategically add flavor to the silky curds, which is served bubbling hot in deep bowls. The Korean way is to eat it literally boiling, straight from spoon to mouth. But no one will think any less of you if you let it cool.

It's Tofu is at 6949 S. 1300 East, Midvale; 801-566-9103. Open M-S, 11 a.m.-9:30 p.m.

-- Vanessa Chang



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