Tag Archives: John Scharffenberger
Long known for the success of his premium wine and chocolate companies, John Scharffenberger is making a name for himself these days as a tofu hawker.
In June, Scharffenberger, 59, who divides his time between a home in North Berkeley and a place in the country, signed on as the CEO of the Hodo Soy Beanery in Oakland, an artisan food factory that makes products from organic, non-GMO soybeans.
The company, whose founder Minh Tsai was previously profiled here, makes fresh tofu, yuba (tofu skins), and soymilk, as well as prepared dishes such as spicy braised tofu salad, poached yuba loaf, and soy omelette. … Continue reading »
Minh Tsai is on a mission to make tofu the next hip artisanal food. He knows he has a ways to go to get many Americans to even taste tofu, but if anyone can make it cool to eat bean curd, this enthusiastic self-described tofu master is the man for the job.
Tsai grew up eating fresh tofu from street vendors in his native Vietnam. He arrived in the U.S. via Malaysia, part of the so-called boat people exodus. Both … Continue reading »