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1-min walk from Exit A2, Po Lam MTR Station
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一間位於新都城嘅百佳入面有條food street ，裏面有10多間小食店，種類繁多例如:素食、包點類、日式、麵食、小菜及甜品類也有，今晚就在這裏選幾款試試～！首先先試「豆腐煮意」的豆腐花，因為早已聽聞這裡的豆腐花十分滑膩招牌豆腐花 （$7）用小膠碗載著，份量不算太多，沒有提供糖漿，店主自行替我加入了大量黃糖，還話不夠的話就再去添加，但其實因為怕肥. . 是不想要太多黃糖而已. ..豆腐花入口非常滑膩，完全沒有微粒，感覺不到石膏粉的存在，果然沒有介紹錯！只可惜豆味不夠香濃，令滑膩的豆腐花大為失色「豆腐煮意」除了有豆腐花外，還有煎釀豆腐/豆卜、琵琶豆腐及煎釀三寶等，當然還有最重要的煮食豆腐，每到下班時段都會將豆腐製品包成一盒盒，以便清貨
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As I am kind of a TOFU lover, I purchased a ginger tofu pudding(豆腐花) from Tofulism today. Originally, i though it should taste quite nice with some soya flavour, but... in reality the taste was not good at all.The ginger sauce that was added to the tofu pudding tasted like ginger adding water, there was not taste of ginger at all, only a little bit "spicy". Although the tofu pudding was quite smooth, it was not the right texture and there was no soya flavour, so i was quite disappointed!I will not try again and I won't recommend this shop to others!!
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路過買支黑芝麻豆漿 600ml, 成份:有機黃豆, 水, 黑芝麻, 糖..香港製造..好像幾健康..倒左一杯飲..點知豆漿雖然係黑色..但飲一啖已經覺得超甜(真係坊間柑多牌子之冠)..豆味亦不算濃..最離譜係完全沒有黑芝麻味..唔想有糖尿病..餘下的半瓶倒掉了..真係不該...
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Even though 豆腐主義 advertises itself as using higher grade Yellow Soy Beans from Canana, much like most of our traditional Hong Kong Tofu Shops in fact - for some reason not every shop seems to get the most soy flavours out of the beans! - Some do it using a hardcore boiling technique, making them carry that burnt soy taste as a result. - Some shops achieve it by diluting or centrifugally extracting flavours using less water - such as here, which gives it slightly more soya taste.- Most shops locally are just plain boring and with untraceable soy flavours... Disappointing.Unfortunately, this Warm Tofu-Curd was set rather hard somehow!It has detectable soy taste but it defeats the purpose of having a smooth gliding 豆腐花 I guess. Nowadays though, I finally understand and came to appreciate that its probably quite difficult to achieve the right balance day-in and day-out.... as its a sensitive & volatile product. Its strange how the Japanese manage to make such delicate tofu products with good results more often than not. Its probably related to how they approach it - starting off with higher quality beans, then using better quality water, also some secretive production techniques as well as possibly storage and packing solutions. I find that Chinese methods usually let it sit out in open air or in the fridge far too long, so there might be possible solutions there too?! (Note: Most Japanese diners never eat Tofu as a sweet dessert, its mostly eaten as Savoury. Almond Tofu Pudding (杏仁豆腐) from 中華料理 is the most notable exception! )
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知道豆腐主義出名豆品,見將軍澳開左就試下先芝麻豆漿($5)聲稱係芝麻豆漿但我完全飲唔到有芝麻味~不過很香豆味又不太甜,當豆漿飲算了...看看成份表有 黃豆,水,糖那芝麻呢?
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