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40 Big Food Thinkers 40 and Under

Slide 20 of 31

Minh Tsai: Soy Artisan

Compared to processed tofu, the artisanal kind has an entirely different flavor—and 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.

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