40 Big Food Thinkers 40 and Under
Compared to processed tofu, the artisanal kind has an entirely different flavorand Tsai, 39, is on a mission to prove it. He began selling his fresh-that-day tofu at the Palo Alto, California, farmers' market in 2004; today his company, Hodo Soy, sells soy-based products to dozens of stores on the West Coast, as well as world-class restaurants like Coi in San Francisco.
Photo courtesy of Gabriel Schreiber.
MAD GENIUS TIPS VIDEO
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.