Skip to main content

Chamblee: Tofu House


Tofu House is at the intersection of Buford Highway and I-285. A more accurate name would be Soup House since it has a lot of soups, many of which have meats and seafood.


Tofu House is Korean restaurant. Given the name, I decided to order the tofu soup. This was my spread, which cost $9. This seems to me to be a traditional Korean spread, with a variety of hot and cold side dishes. The egg is raw and is to be dumped into the soup to cook. This was really excellent and enjoyable. The soup had a vegetable base that I couldn't easily identify but was both delicious and thick. The fish was served warm and was a very nice complement. The rice and beans includes both red beans and sprout beans; I'm not sure I've had it before but I liked it. I'm a kimchi fan and this is the first I've had in awhile, so I enjoyed it. I ordered everything with medium heat, but that was still enough to restore my sinuses.

Just to be clear---this is very good food, not to mention an incredible bargain. I will definitely be back to try more dishes.
Labels:

Comments

  1. GabeJune 29, 2009 at 6:47 PM

    When we first moved to Atlanta, 88TH was a lot cheaper. It won the best 24-hour restaurant category in Creative Loafing a couple years in a row, and so it started getting a lot more traffic and the prices started moving up. The tofu soup was more like $5-6 rather than the $8-9 it is today.

    ReplyDelete

Post a Comment

Popular posts from this blog

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
Post a Comment
Read more

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.
Post a Comment
Read more

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...
2 comments
Read more