Tofu "noodles" at Ed's Potsticker House

I was there yesterday for lunch and we ordered pork with dried tofu and chiles (not sure of the exact name). Unfortunately we ordered it without the chiles because my dining companion can't eat spicy food. Anyway, the tofu was actually noodles made from tofu "skin", in texture almost like very al dente flat noodles. I'm sure it would be much better prepared with hot peppers, because while the pork was delicious and the texture of the "noodles" was great, it was unsuprisingly rather bland. Also, the tofu had a mysterious taste of fish, which was almost a "foretaste" rather than an "aftertaste". (ie, when I first put the noodles into my mouth I tasted fish, but after a chew or two the taste was gone.) I definitely want to try it again with all the ingredients, but thought I'd see if anyone here had any thoughts about what tofu "skin" is, and where the fish taste comes in...also what do they do with the poor naked tofu after they skin it??

geli,

I have not had the dish that you are referring to, but I believe the tofu skin is yuba (a Japanese name). Yuba is made from the skin that forms on the top of the soy milk during tofu production. It's usually used as a wrapper or in soups or stews.

Best,
Michae / EC

Hi,

Another unique noodle available at Ed's, and a few other places, is made from mung bean. You can have them toss the salad or bring all the sauce ingredients (tahini-type sesame paste, Chinese black vinegar, freshly prepared mustard and soy sauce). I favor having the ingredients brought to the table because you can adjust it to your taste rather than their estimate of your taste.

Regards,

geli wrote: Also, the tofu had a mysterious taste of fish, which was almost a "foretaste" rather than an "aftertaste". (ie, when I first put the noodles into my mouth I tasted fish, but after a chew or two the taste was gone.) I definitely want to try it again with all the ingredients, but thought I'd see if anyone here had any thoughts about what tofu "skin" is, and where the fish taste comes in...also what do they do with the poor naked tofu after they skin it??

Did it taste like the Korean panchan dish? You know the one that looks like strips of marinated tofu, has a extra chewy texture, and tastes a bit like fish. I ask because you description of the "foretaste" applies to this dish, although I've never really thought about it in those terms.

Spring World also has a dish with tofu skin, stir-fried leeks with tofu skin. That was one of the dishes enjoyed at a chowish gathering there last June (along with the "stinky in a good way" pork intestines). Here is a picture of the dish from the Spring World website. (It is listed in the "Yunnan Special" section of the menu.)

Spring World
2109A S. China Place
Chicago, IL 60616
312.326.9966
springworldrestaurant.com
10:30 AM to 10 PM Daily

Trixie-Pea asked:

Did it taste like the Korean panchan dish? You know the one that looks like strips of marinated tofu, has a extra chewy texture, and tastes a bit like fish.

No, it wasn't as...um...juicy (?) tasting as that dish, if I'm thinking of the right panchan. The Ed's dish was a bit drier and tougher, and not so much flavor in the noodle itself, just in the sauce on the noodle. The panchan dish seems like it has been marinated, so there's more flavor, almost a sweetness.

Cathy 2 described some yumminess:

Another unique noodle available at Ed's, and a few other places, is made from mung bean.

Is this dish fairly clearly labeled on the menu? Sometimes I have a hard time figuring out what's what from the descriptions, and it sounds too good to miss for my next visit! I love a nice clear noodle...

Amata wrote:Spring World also has a dish with tofu skin, stir-fried leeks with tofu skin. That was one of the dishes enjoyed at a chowish gathering there last June (along with the "stinky in a good way" pork intestines). Here is a picture of the dish from the Spring World website. (It is listed in the "Yunnan Special" section of the menu.)

Maybe it tastes good, but this dish sure doesn't look too appetizing. But then again, who am I to argue with a restaurant that has "The best chef and best food in town"??? Oh, I thought those were James Beard Awards on the wall the last time I was there, and not City Health Code compliance signs and heimlich instructions. How silly of me. Seriously, Spring World is damn good stuff, but that dish just looks overwhelmingly bland. Maybe someone can help describe the allure of tofu-skin noodles?

Reb

geli wrote:Is this dish fairly clearly labeled on the menu?

I have Ed's take-out menu, which is not very complete. If you talk to the tall, thin woman who is the owner and has the best command of english. Describe it to her and she will understand, then note the name and report back here.

I also have Dragon King's take-out menu which is much more comprehensive. The mung bean noodle dish is under Appetizers and referred to as "Chef Special Noodle Skin." The name not only doesn't exactly capture the imagination, there is no information or clue to you of the treasure it is. The name in Chinese to the left probably provides more information.

Regards,

hungryrabbi wrote:

Amata wrote:Spring World also has a dish with tofu skin, stir-fried leeks with tofu skin. That was one of the dishes enjoyed at a chowish gathering there last June (along with the "stinky in a good way" pork intestines). Here is a picture of the dish from the Spring World website. (It is listed in the "Yunnan Special" section of the menu.)

Maybe it tastes good, but this dish sure doesn't look too appetizing. But then again, who am I to argue with a restaurant that has "The best chef and best food in town"??? Oh, I thought those were James Beard Awards on the wall the last time I was there, and not City Health Code compliance signs and heimlich instructions. How silly of me. Seriously, Spring World is damn good stuff, but that dish just looks overwhelmingly bland. Maybe someone can help describe the allure of tofu-skin noodles?

Reb

Spring World's tofu skin is a fairly bland dish, in my opinion. And if that were all you were eating for lunch, it might not be too interesting. But as one dish among ten shared among a group, it was a nice foil for more assertively spiced preparations. Plus the texture of the tofu skin is great. I happen to have written down what we ate there, and most of the dishes are pictured on the Spring World website:

Chengdu dumpling (not pictured),
Cold noodles with sesame sauce,
Chinese chives cake,
Pork meat with Chinese turnip cake,
Sliced beef and maw Szechuan style,
Fried pig’s intestine with Chinese celery (not pictured),
Szechuan smoked tea duck,
Lamb stew and fish with pickle casserole,
Stir-fried leeks and tofu skin,
and Stir-fried lamb with green onion (not pictured).

It was a wonderful meal, and the first time for Antonius and me to meet some of our fellow posters, which made the evening all the more memorable.

Amata

There are a number of bland foods in Chinese cuisine, mostly eaten when one is sick. Sometimes I make myself a big pot of rice congee, just rice and water. No salt, no meat, nothing. Once in a while I just feel like eating bland tasteless food, exactly like what my mom makes.

I admit that I like eating at Panda Express, Lai Lai and all the fast food Chinese places. Eating "bad" Ameri-Chinese food makes me appreciate good Chinese food.

Weird huh??