Celebrated for "reinventing tofu for the masses" by San Francisco Magazine, Minh Tsai is disrupting tofu as we know it in America. As a child in Vietnam, Minh took morning strolls with his grandpa to the neighborhood tofu shack. The freshness and artisan-quality of the tofu of his childhood eluded Minh for many years. As founder of Hodo Soy, his mission is to craft delicious tofu and to create traditional and innovative tofu-based dishes that will forever change what we know of tofu. His artisan tofu, yuba, pure soy milk - and his collaboration with some of the country's most creative chefs - earned Hodo Soy the namesake, "The Trendiest Tofu" from the New York Times.
Since 2004, Minh has been disrupting the tofu industry by introducing ready-to-eat, premium organic tofu into the retail and food service arenas. Hodo has grown more than 50% YOY in the last 5 years as it expands nationally. Come hear what Hodo is creating next!