No. 10: Oboro Tofu at Eiji

Categories: SFoodie's 92

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pengrin™/Flickr
Oboro tofu (with garnishes) at Eiji, $9.25.
SFoodie's countdown of our 92 favorite things to eat and drink in San Francisco, 2011 edition.

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​Dressed in a simple tunic, her hair neatly pulled back under a modest fabric cap, the waitress at Eiji reaches above her head and pulls down a single-burner hotplate. She sets a lidded ceramic crock on it, and starts the flame. Slowly, patiently, she periodically lifts the lid and stirs its milky-white contents. They begin to set, a pudding-like curd hovering in a thin whey. She gently presses at the edges to draw up the clear liquid and baste the top. The tofu is ready.

The waitress sets the crock on your table alongside a dish of garnishes: sesame seeds, sliced scallions, fresh and pickled ginger, shaved bonito flakes, a chiffonade of shiso leaf. But as she spoons a wedge of the tofu into your bowl, she suggests you try it first ― plain.

It's bland, faintly nutty, but the texture is otherworldly. "Oboro" means "clouded" in Japanese, and the tofu is almost exactly like eating a cloud, fluffy and ethereal, yet warming. It's comfort food, tofu like your mom didn't used to make.

The second bowl invites the garnishes, each with its own inflection of color and texture. A splash of tamari, brewed entirely from soybeans (unlike other soy sauces, which are made with wheat), lends depth and seems to draw out the nutty flavor of the tofu. And then there's the third bowl. And the fourth.

One order of the oboro tofu ($9.25) will feed two handsomely. For all its lightness, it's deceptively filling. You'll have enough room to complement it with a handful of other items from Eiji's seasonal menu, charmingly peppered with Engrish. (The fresh cold tofu, also made in-house, was initially described as "made directory in cup.") But the oboro tofu will be what draws you back.

Eiji: 317 Sanchez (at 16th St), 558-8149.

Other favorites in this series:

92: Goat tacos from El Norteño
91: Faux shark's fin soup at Benu
90: Esperpento's alcachofas a la plancha
89: Poco Dolce's olive oil chocolate bar
88: Decantr's chicken-liver mousseline
87: Outerlands' levain bread
86: Fraîche's frozen yogurt
85: Gyro King's spinach pie
84: Tandoori fish from Lahore Karahi
83: Braised oxtail and daikon from Namu
82: Golden Gate Bakery's custard tarts
81: Commonwealth's cured foie gras with umeboshi purée
80: Star Stream's Liège-style waffle
79: Mexican hot chocolate from La Oaxaqueña
78: Meatball sandwich from Mario's Bohemian Cigar Store Cafe
77: Cheesecake from Zanze's
76: Chicken pepian at San Miguel
75: Macau iced coffee at Vega/Special Xtra
74: Comstock Saloon's Pisco Punch
73: Hai Ky Mi Gia's duck leg noodle soup
72: Sauerbraten at Walzwerk
71: Boudin noir at Cafe Bastille
70: Blackstrap molasses gingerbread at Lotta's Bakery
69: Plow's crispy potatoes
68: Prospect's Catcher in the Rye
67: Pork banh mi from Little Vietnam Cafe
66: Nakaochi at Ippuku
65: Sidekick's chocolate spritzer
64: Farmhouse Culture's horseradish-leek sauerkraut
63: Destination Baking Co.'s challah
62: Cotogna's roasted carrots
61: Hard Knox Cafe's chicken and waffles
60: The Rebel Within from Tell Tale Preserve Co.
59: The Slanted Door's Whiskey Cocktail
58: Carnitas burrito from Taqueria San Francisco
57: Sakura mochi from Benkyodo
56: Birria at Gallardos
55: BBQ pork skewers at Fil-Am Cuisine
54: JapaCurry's katsu curry
53: Vegan flan at Gracias Madre
52: Cinderella Bakery's pelmeni
51: Locavore's maple andouille sausage
50: Lumpia from Hapa SF
49: Moonlight Brewing's Reality Czeck
48: Filetti pizza at Una Pizza Napoletana
47: Pupusas revueltas at La Santaneca
46: Khoresht ghaymeh at Maykadeh
45: Los Muertos at Gitane
44: Sandwich cookies from Sweet Constructions
43: Nicasio Valley Cheese Company's square
42: Nopalito's quesadilla roja
41: Croissant from Sandbox Bakery
40: Cultured's burdock kasu-zuke pickles
39: Sticky chewy chocolate ice cream at Swensen's
38: Maverick's warm Brussels sprouts with slow-cooked egg
37: Roast chicken from Limón Rotisserie
36: Seven Hills' raviolo uovo
35: Morning bun from Pinkie's Bakery
34: Kaw soi dok at Mandalay
33: Fatted Calf's meatloaf sandwich
32: Duck larb at Thai House Express
31: Lark Creek Steak's burger
30: Barbacco's chicken thighs with olives and almonds
29: Mow Lee's lap cheong
28: Dollar oysters at Bar Crudo
27: Fava greens from Tairwa'-Knoll Farms
26: Nopa's mussels with harissa
25: Salt-and-pepper crab at Kam Lok
24: Recchiuti Confections' caramels to the third power
23: Mandarin lamb from Old Mandarin Islamic Restaurant
22: Tataki and Tataki South's faux-nagi
21: Blacksmith Cellars' chenin blanc
20: Sardine and avocado toasts at Contigo
19: Chocolate babka French toast from Wise Sons
18: Pralines from Southern Sweets
17: Wayfare Tavern's steak tartare
16: Russian River Brewing's Consecration Ale
15: Kimchi burrito from John's Snack and Deli
14: Adesso's lonza
13: Bean-paste stew at To Hyang
12: Stuffed apricots at Pera
11: Chicken milanesa torta at Boos Voni

Sean Timberlake is the founder of Punk Domestics, a content and community site for DIY food enthusiasts. Follow SFoodie on Twitter: @SFoodie, and like us on Facebook.

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