Restaurant Review
16 Mar 2009

V.P. Tofu – Monterey Park

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When it comes to desserts, there’s always room for tofu. I’m not one for drawing broad conclusions, but I’ve tested this truism across several continents and countless meals, and it has never failed me.

After cramming in one too many “bread foods” at Qing Dao Bread Food, The Astronomer and I headed up the street to V.P. Tofu for dessert. Following a porky and greasy Chinese feast, the thought of warm silken tofu was downright soothing and endlessly appealing.

V.P. Tofu is a Vietnamese-run establishment offering all sorts of soy products, including fresh tofu, deep-fried tofu, and soy milk (or “soy juice” if you’re in Tony C.’s camp). There’s also a selection of Vietnamese sweets like sticky rice (xoi) and tapioca cakes (banh da lon) strewn across the counter.

We ordered two small containers of sweet tofu ($1.10 each)—one with ginger syrup and the other with pandan essence. Both were served in Styrofoam cups to protect our hands. There’s no seating for patrons inside V.P., so The Astronomer and I took our sweets to the streets—Asia-style.

The texture of the tofu was perfectly smooth and light, while the flavor was clean and mild. The ginger syrup wasn’t as intensely spicy as the ones made by our favorite street side tofu vendor in Saigon, but definitely flavorful enough to sweeten the gentle curds nicely.

The pandan tofu was delightful as well. I was skeptical at the start due to a previous bad experience with a pandan imposter, but was very pleased after my first bite. The pandan tofu was topped with creamy coconut milk.

This place is a keeper.

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V.P. Tofu
237 S Garfield Avenue
Monterey Park, CA 91754
Phone: 626-572-9930

Potpourri
14 Mar 2009

Pi (π) Day

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Pi, Greek letter (π), is the symbol for the ratio of the circumference of a circle to its diameter. Pi = 3.1415926535… Pi Day is celebrated by food lovers and math enthusiasts around the world on March 14.

I’m gonna grab a slice at Pie ‘n Burger. If you’re in the neighborhood, I highly recommend doing the same. Woot!

Recipe
13 Mar 2009

Coconut Lime Squares

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My friend Luscious Liana, who hails from the great state of Hawai`i, is currently on a two-week tour of the continental United States (or “The Mainland” if you’re Hawai`ian). The City of Angels is her final stop before hopping back to the islands. I figured that after she spent a week-and-a-half in the icebox that is the Midwest, a tropical-inspired sweet would really welcome her to California. With lime zest and coconut flakes baked within the custard, these bars are texturally more interesting than regular Lemon Bars, and definitely just as delicious. A dollop of fresh whipped cream makes for a decadent final touch.

For crust

For custard

  • 4 large eggs
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup plus 2 tablespoons fresh lime juice (from about 5 limes)
  • 1 tablespoon freshly grated lime zest (from about 2 limes)
  • 1/3 cup sweetened flaked coconut, toasted and cooled

Make crust
Preheat oven to 325°F. Butter and flour an 8-inch square baking pan (knocking out excess flour) or line with an aluminum foil “sling” and coat with non-stick spray.

In a bowl blend together with fingertips flour, butter, coconut, confectioners’ sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.

Reduce oven temperature to 300°F.

Make custard

In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.

Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set. Cool confection in pan on a rack and chill 1 hour.

Makes 16 two-inch squares.

Gourmet, January 1995