Tsai is not only a cheerleader for the many potential uses of his organic tofu, but a wise tofu guru, as well. Although he is focused on growing Hodo Soy, he sees value in promoting high quality tofu across America and generously offers to teach people to start their own tofu companies. During the question and answer period, a woman asked about tofu donuts that she had tried in Japan. Tsai encouraged her to start her own pop-up and even offered his help.

Lee likened an appreciation of the many variations in tofu to that of cheese and asked Tsai how to encourage consumers to become equally sophisticated and snobby about soybean curds. "What words can they use?" she asked. Tsai responded, “fresh, buttery, creamy, beany.”

Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville. (Quincy Stamper, Asian Art Museum)

At the end of the discussion, three notable local chefs, clearly fans and loyal customers of Hodo, Brandon Jew of Mister Jiu’s, Annie Somerville of Greens and Stuart Brioza of State Bird Provisions and The Progress joined the pair to further sing the praises of cooking with tofu and introduce their dishes, which had attendees salivating in anticipation.

Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004. (Anna Mindess)

Somerville who started Greens restaurant in 1981, commented, ”We’ve served tofu from day one and had used another organic brand. When a friend insisted I try Hodo, I met Tsai back in 2004 at the Ferry Plaza Market and started using his products. I support his efforts, and especially think that with all the attention to climate change, this is an especially good time to explore tofu’s potential.”

Stuart Brioza who admitted to having a “tofu-disconnect” in his youth, is especially enthusiastic about using yuba (soy milk skin). “It is an amazing entrance into tofu; it caused me to totally rethink tofu. I have so many vegan friends and have also explored tofu in its places of origin such as Kyoto’s Buddhist monasteries. I appreciate its sophistication and we serve it at both restaurants.”

After the dialogue’s conclusion, attendees lined up at four stations to sample the tofu treats prepared by the chefs.

Minimalist preparation lets flavor of Hodo's fresh tofu shine through. (Quincy Stamper, Asian Art Museum)

Hodo Soy’s own offering is what comes to mind when you think of tofu: minimalist white cubes; but these were topped with delicate dots of preserved yuzu kosho, edamame puree and umeboshi.

Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu. (Quincy Stamper, Asian Art Museum)

Brandon Jew made his own creamy silken tofu out of Hodo’s soy milk and riffed on the classic mapo tofu with an explosion of spicy flavors in his rib eye cap sauce, with fermented black beans, bean paste and chilis.

Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite. (Anna Mindess)

Stuart Brioza had two offerings: cold yuba noodles with toasted quinoa, yuzu pickled mushrooms and tahini-chili oil. And a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.

State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens. (Anna Mindess)

Annie Somerville of Greens contributed a colorful, classic tofu dish, that still delivers a refreshing punch: fresh spring rolls with firm tofu, vegetable medley, rice noodles, mint, and a crunchy coconut peanut topping.

Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls. (Quincy Stamper, Asian Art Museum)

Past Tasting Menu events have included last year’s homage to the venerable pork belly. Upcoming events for this year include Flowering Teas (where you can create your own blend) on June 29, and a Philippine Feast on August 17.

In a subsequent interview, Minh Tsai added, " Hodo is at a very pivotal time and place for the good food, craft food movement. The story of Hodo tells us a lot about American culture and food. Like many other craft food makers in the US have done over the past few decades, I set out to recreate elusive memory, recapture a lost art. I wanted to make something that could not be found here. But I knew it existed in another place, other countries. So I knew that people here were missing something. But I also recognize that for tofu/yuba to grow, I will need to continue to innovate and collaborate with chefs."

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