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Credit: @ Linda Tay Esposito
Linda is the head chef at Hodo Soy, a company that has been making fresh tofu and yuba since 2004. They are based in Oakland, Calif. and sell their products at farmers' markets and soon online nationwide.
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“Shavings of silken custard with a simple ginger-infused sugar syrup” as described by Linda Tay Esposito of Hodo Soy Beanery. This dish is a healthy, refreshing, and satisfying dessert without being too sweet.
A healthy, kale pesto that works well over pasta or thin strips of yuba.
A popular Sichuanese entrée made with scrambled silken tofu, and a sauce of fiery ground chile, fragrant Sichuan peppercorn, ginger, garlic, and fermented blackbeans.