Too bland. Too rubbery. Too spongy. Too puzzling.
When the subject is tofu, these are often the adjectives. This soy product gets bashed and trashed, and nobody knows it better than Minh Tsai, who has spent five years convincing people that it doesn't have to be that way.
The 38-year-old Albany, California, resident makes and sells tofu to customers at 10 Bay Area farmers' markets and to top restaurants such as Greens, Coi and the Slanted Door. In mid-October, his company, Hodo Soy Beanery, opened a state-of-the-art factory in Oakland. He plans to begin public tours and tastings next month.