Sunday, Dec. 4th, Chefs Tu David and Sophina Uong will be collaborating on an 8-course dinner, themed around tofu. Come watch the camaraderie and help decide who wins. More importantly, learn how tofu can be an essential ingredient as opposed to being used only as a meat substitute. Experience their dishes as they “break” tofu!


I asked Chef Sophina about that less-than-stellar reputation that tofu has in some circles. Here’s what she had to say, “American tofu has a horrendously bad rap. Tofu is prized in Asia for its high protein content and flavor, it’s not usually pressed to death here.

I think as chefs, we should be honored to help educate the public through cooking with [what are] possibly new techniques to reintroduce this locally created, organic, protein packed, and misunderstood ingredient. It’s kind of our duty as chefs to create some new flavors to intrigue the palate of the American people.

It’s like when offal became “cool” because there was a chef that preached the virtues of whole animal cooking. It was everywhere in the media.

Hodo soy tofu is creamier, nuttier, beany in flavor, the mouth feel is more pliable. It’s exiting to think what nuances you can add to a steak tartare with a bit of creaminess from smoked and whipped tofu that replaces the traditional egg yolk. Or making a burrata cheese type dish, like chef Brandon Jiu, but vegan with some great roasted fall squash, sherry gastrique and pickled ginger. Possibilities are endless. To purchase tickets, follow this link.

8 courses: 4 from each chef. $60
2 seatings:

Sponsored by Hodo Soy & Belcampo Meat Co.

Chef Tu will be cooking Vietnamese cuisine and Sophina will be cooking MiddleEastern cuisine.

Chef Tu David Phu is a Vietnamese-American Chef, Food Editor and Forager. His stints include the nation’s top Michelin-rated restaurants: Chez Panisse, Quince, Acquerello, Daniel Boulud, Breslin, Gotham Bar & Grill and Gramercy Tavern. Most recently, Chef Tu was Executive Chef of Gather in Berkeley.

“This is my opportunity to introduce to diners regional Vietnamese flavor profiles. Vietnamese food is so much more than Banh-mi, Pho and Spring Rolls.” You can book Chef Tu for a private event via his website or on Private Chefs of the SF Bay.
-Chef Tu David Phu

Guest Chef Sophina Uong is Chopped Grill Masters Champion and three-time winner of Lamb Jam SF. Stints include former Executive Chef at Calavera, and Revival, Pican.You can book Chef Sophina for a private dinner party through Private Chefs of the SF Bay.


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