…popping up more frequently on the menus of dozens of top-name restaurants, including State Bird Provisions, Single Thread, Slanted Door, Mister Jiu’s and Burma Superstar in the Bay Area. With the backing of chefs and a newly developed line of yuba products, Tsai is finally prepared to ramp up production and push yuba to the mainstream.
…chefs like State Bird’s Stuart Brioza are treating it like a noodle replacement, tossing it with crab butter and kimchi or guanciale and tomatoes. …“I would love making something like a crème brûlée with the silky, creamy one,” says Brioza. “To me, it’s such a thing that the more you do with it, the more you will take away from the beauty of the texture.”
…says Kyle Connaughton, chef and owner of Single Thread in Healdsburg…“He’s really nailing it. I used yuba a lot in Japan, where the quality is really high, and Minh’s product is at that level,”…
#7 Mesquite grilled brochettes at Greens
Salsa criolla, Hodo Soy firm tofu, mushrooms, potatoes, peppers, fennel, and sweet potatoes served alongside jasmine rice and an apple-carrot slaw are the current seasonal take on this menu staple. All the vegetables plus a boost of protein from our favorite local purveyor of soy make this dish a win for your tastebuds and waistline.
Sometimes you need a ready-made meal. Skip the weird tofurky and go for a classic: the Sichuan dish mapo tofu, made by the tofu kings at Hodo with shiitake mushrooms subbing in for the pork.
Grubstreet / New York Magazine