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Currying flavor

When planning their menu at Ula Cafe, co-owners Korinn Koslofsky and Kate Bancroft found inspiration next door at the 21st Century Foods tofu factory. Using firm tofu and pressing it overnight to remove excess moisture, the pair came up with a recipe that’s a keeper: chunks of tofu with house-blended curry powder, fresh ginger, Dijon mustard, chunks of apple, scallions, and raisins. “We wanted a mix of something crunchy, and something oniony, but not too sharply flavored,” says Koslofsky. Curried tofu has been on the menu for several months. Order it inside thick slices of hearty semolina bread with bean sprouts and cucumbers ($7.25 or $4.75 for half) or with toasted almond slivers in a salad ($6.35 or $4.15 for small). The tofu travels a few hundred yards from factory to table, making this the ultimate in eating locally. Ula Cafe, 284 Amory St., Jamaica Plain, 617-524-7890, www.ulacafe .com.

CLARA SILVERSTEIN © Copyright 2008 Globe Newspaper Company.

The Boston Globe