Samsung Hall, North Court
$15 + General Admission
Tsai started Hodo Soy with a simple goal: to create fresh, great-tasting tofu, inspired by his memories of growing up with tofu in Vietnam. Now, this Bay Area-grown business is working with America’s top chefs from the Asian culinary scene as well as chefs cooking with Western techniques and traditions. How did they do it? By reclaiming tofu as a delicious, complex ingredient, and by reacquainting eaters and chefs with tofu that is both deeply traditional and innovative. Join us to contemplate (and celebrate) the rise of handcrafted tofu in America.