For some people, the thought of tofu is enough to disrupt their appetite.
But for others in the know, tofu is poised for the same geeky-chic disruption as so many other tech ventures.
Minh Tsai, former investment banker turned tofu master, is leading that charge.
The founder of Oakland’s Hodo Soy Beanery, Tsai brought together a group of the Bay Area’s top chefs and food writers last week at the San Francisco Cooking School to ponder and taste tofu 2.0 — the next iteration of thinking and cooking with the much maligned soybean product.
“We want people to talk about tofu differently, to take it to another level,” says Tsai.