Any recommendation for a good Pai Par ToFu, preferrably in SF? It is the deep-fried minced tofu in a brown sauce. I really like the contrast in texture for this dish. The minced tofu mixed with a little bit of pork/shrimp created a smooth silken moist texture. However, it has been rather disappointing as most Chinese restaurants do not even have it on the menu anymore.
I ordered the dish from Mayflower on Geary last night. It was a total disappointment. It was very dry inside as there was virtually no tofu inside. It was more like a fried dough with bits and pieces of tofu here and there. The sauce was great, though. My friends who never tried this dish love it much.
The one in Parc Hong Kong on Geary was alright. not particular memorable. unfortunately, it is by far the best I have had in the city.