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Tuesday
Jan102012

FiPS Readers Weigh In: New Sichuan Dishes at Tofu

Photo by Yelp user Pravit C.Here at FiPS we love to hear what you guys think of our local restaurants (especially ones that I have yet to try). FiPS reader Erin recently wrote in to share her thoughts about Tofu on 7th Avenue, who recently added some spicy Sichuan dishes to the menu.

My husband decided to give it a try after seeing the Sichuan dishes advertised in the front window. The waitress who took his order went on and on about how the restaurant decided to spend a lot of money to hire a new chef, who specialized in Sichuan dishes and that it was a really big deal for them (don't know where the chef worked previously, I'm afraid).

They added a whole Sichuan part of the menu, complete with heat levels of each dish on a scale of 1 to 10. Several of the dishes we tried have sichuan peppercorns, which numbs the tongue (in a good way). We're huge fans of Grand Sichuan on 9th Ave and Chelsea, but given that we have a toddler, we don't get into Manhattan much, so it's nice to have something similar right up the street (though, admittedly, Tofu on 7th isn't quite as good).

I'd recommend trying the Dry Pot Style Chicken, Chong Qing Chicken, and Three Pepper Chicken.

It was definitely a nice surprise to discover that this little place, which I've passed by for years without ever going in, has stepped up its game. It beats the hell out of Hunan Delight or Mr. Wonton.

I phoned Tofu to get more deets on this new mystery chef. The woman who answered said that while Chef Andy Liu is the kitchen's head honcho at the restaurant, there are two other chefs that work alongside him as well. All three are responsibile for these new dishes that Erin has raved about.

Has anyone else been since they added the Sichuan dishes? If so, please spill! 

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