Viet World Kitchen

Tofu Misozuke: Q & A with Dang Vu of Rau Om Foods

Tofu is an extremely versatile food that can be manipulated in countless ways. A few months ago, Dang Vu emailed me about an unusual tofu product that he his wife, Oanh, had developed. The Vietnamese-American couple was selling tofu misozuke at Bay Area farmer’s markets, packaged under their company name, Rau Om (the name of a citrusy cuminy fresh herb also called ngo om; see the Viet herb primer for more info).

I’d read about the Japanese preserved “tofu cheese” in Elizabeth Andoh’s Washoku cookbook and seen it in Tofu Hyaku Chin, a 1782 bestseller in Japan. Alas, I hadn’t tasted it yet. It the world of Asian tofu, tofu no miso-zuke (how Elizabeth spelled it) is somewhat esoteric stuff. That is, a Japanese market or restaurant isn’t likely to have it.

I tried Rau Om’s tofu misozuke and found its meaty creaminess to be pleasant. Then I wondered why and how someone was introducing this rare tofu product to the Bay Area market. So I asked Dang, 32, to tell me a bit more about their background and endeavor.

Curry Popcorn Recipe

I love little salty, spicy nibbles to go along with cocktails, wine, and conversation. Unfortunately, if I eat too many of them, I notice it eventually around my middle. Last weekend, we had our friends Sue and Jerry over for dinner. Youthful people in their early 60s and 70s, respectively, they are athletic, naturalists who enjoy a balanced lifestyle of food, drink, and exercise. Whenever we host them, I serve light as well as hearty fare. Hey, you only have so many calories to spend each day.

Sue and Jerry love popcorn and this one is a favorite of mine to make for them. It’s easy, fast and flavor packed. Despite my use of oil, it’s low-guilt food too. You can munch as much as you want along with your drinks.

Asian Tofu Gets an “A” from SF Mag

The February issue of San Francisco magazine gave Asian Tofu a big, loveable hug with a terrific review by Emily Kaiser Thelin. If you read Food and Wine magazine, you may be familiar with Emily’s work. She was a food editor at the magazine from 2006 to 2010 and has since relocated to the Bay Area. Emily knows cookbooks and thoroughly evaluates them.

Truth be told, I started reading her review with a certain amount of trepidation. By the time I got to the end, I was relieved and delighted by the appraisal.

You'd have to have "Six Million Dollar Man" bionic eyes to read Emily's review in the image above. Here it is in a more convenient display: