Uploaded February 2018 | Updated September 2026, 2 weeks ago
JCCSF Foodways and Hodo Present
Minh Tsai of Hodo in conversation with J. Kenji López-Alt
Featuring Bay Area chefs Kim Alter (Nightbird), Nick Balla, (DUNA) and James Syhabout (Commis, Hawker Fare and Hawking Bird).
Will 2018 be tofu’s breakout year in America – when it finds the culinary dexterity and love that it enjoys in other parts of the world? What role will tofu and Hodo play in the West? Will tofu bridge the gap between vegans and carnivores, or further “stir the pot?” For 15 years, Minh Tsai, founder of Bay Area-based Hodo, has been radically altering the discourse about tofu in America. Helming the fastest growing artisanal tofu company in the country requires culinary chops, economic and marketing savvy, and a dash of luck. Minh Tsai started Hodo with one stand at the farmer’s market. Today, Hodo's tofu, yuba and soy milk are de rigueur and have popped up on the menus of the country’s most-watched restaurants, and in stores from Whole Foods to 99 Ranch Market.
Tofu has a rich, 2,000-year heritage in Asia as the oldest plant-based protein, where it is prized as a versatile ingredient, not merely a meat substitute. In contrast, tofu’s history and introduction in the West is short, complicated – and limited. Most American eaters here have no idea of the culinary adventures tofu, yuba and soy milk offer. Join us as we collaborate with prominent Bay Area chefs to craft a multi-course dinner showcasing the intricacy and versatility of this storied ingredient. Enjoy complementary wine all night while Minh Tsai demonstrates the art and science of tofu and yuba making with J. Kenji López-Alt, Chief Culinary Advisor for Serious Eats and author of the James Beard Award-nominated column, The Food Lab. Together they’ll discuss how Minh has reacquainted eaters and chefs with tofu that is expertly crafted and innovative.
Join the conversation on Twitter: @ArtsJCCSF
Join the conversation on Facebook: facebook.com/ArtsandIdeasJCCSF
JCCSF Foodways and Hodo Present
Minh Tsai of Hodo in conversation with J. Kenji López-Alt
Featuring Bay Area chefs Kim Alter (Nightbird), Nick Balla, (DUNA) and James Syhabout (Commis, Hawker Fare and Hawking Bird).
Will 2018 be tofu’s breakout year in America – when it finds the culinary dexterity and love that it enjoys in other parts of the world? What role will tofu and Hodo play in the West? Will tofu bridge the gap between vegans and carnivores, or further “stir the pot?” For 15 years, Minh Tsai, founder of Bay Area-based Hodo, has been radically altering the discourse about tofu in America. Helming the fastest growing artisanal tofu company in the country requires culinary chops, economic and marketing savvy, and a dash of luck. Minh Tsai started Hodo with one stand at the farmer’s market. Today, Hodo's tofu, yuba and soy milk are de rigueur and have popped up on the menus of the country’s most-watched restaurants, and in stores from Whole Foods to 99 Ranch Market.
Tofu has a rich, 2,000-year heritage in Asia as the oldest plant-based protein, where it is prized as a versatile ingredient, not merely a meat substitute. In contrast, tofu’s history and introduction in the West is short, complicated – and limited. Most American eaters here have no idea of the culinary adventures tofu, yuba and soy milk offer. Join us as we collaborate with prominent Bay Area chefs to craft a multi-course dinner showcasing the intricacy and versatility of this storied ingredient. Enjoy complementary wine all night while Minh Tsai demonstrates the art and science of tofu and yuba making with J. Kenji López-Alt, Chief Culinary Advisor for Serious Eats and author of the James Beard Award-nominated column, The Food Lab. Together they’ll discuss how Minh has reacquainted eaters and chefs with tofu that is expertly crafted and innovative.
Join the conversation on Twitter: @ArtsJCCSF
Join the conversation on Facebook: facebook.com/ArtsandIdeasJCCSF
