byTOFU 바이두부

Tofu here is baked in the oven rather than deep-fried before it becomes gangjeong, the glazed crispy bites more often made with chicken. The broccoli tofu gangjeong bowl sets it beside broccoli, quinoa, kamut, black beans, corn and red onion, finished with lime vinegar sauce and a dollop of soy mayo for dipping. The byTOFU wrap rolls tofu chips and carrot rapee in a spicy Mexican-style sauce, with chipotle mayo on the side for more punch. Badu banh mi tucks tofu and vegetables into bread, and the kitchen piles on cilantro when asked. A Thai-style salad called BTS brings roasted pecans and cilantro, and hummus comes with toasted bread. Rice-based cookies and black sesame muffins fill the vegan bakery case.