Artisans helping tofu break the barrier

Artisans helping tofu break the barrier

“A growing interest in tofu can be seen at biweekly public tours of Hodo Soy’s 12,000-square-foot Oakland facility. Visitors watch machines turn steamed soy beans to pulp, then transport the strained soy milk to tray, where the coagulant calcium sulfate is added. When firm, the blocks of tofu are drained and then cut by hand for fresh and prepared products.”
The San Francisco Chronicle
10/24/10

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