Made in Chicago. Born in Taiwan.
Growing up in Taiwan, fresh tofu was never a stranger to the dinner table and an endearing part of Jenny’s childhood. What started as a dish on the dinner table flowered into a lifelong commitment and passion.
Immigrating to America, fresh tofu was hard to come by—the options at the grocery store were tasteless, gritty, and processed. Jenny quit her job to learn how to make tofu the traditional way from a renown tofu master. Traditional tofu-making methods serve as the foundation to how Jenny’s Tofu is made today. Although the equipment is modern, the way Jenny makes tofu has never changed—the tofu is made fresh every morning and the ingredients are locally-sourced.
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