A major obsession, a minor sensation
In Reseda, amazing fresh tofu, seasoned with lemon grass or whipped into a custard.
By Linda Burum, Special to the Los Angeles Times.
In a dining area barely bigger than a lunch truck, Kevin Tran presides over the counter and dining room of Vinh Loi Tofu, a Vietnamese vegetarian cafe and tofu factory in Reseda. He banters on a first-name basis with regulars who trickle in all day: mothers with children picking up takeout, a burly guy whose black T-shirt sports the moniker “Harley House Calls,” a woman wearing a hijab who takes a few bottles of the factory’s freshly made soymilk from the large refrigerator case by the doorway.
If your timing is right, you might hear the low whir of a soybean-grinding machine emanating from the kitchen, which is also a compact atelier where Tran makes fresh tofu, soymilk and creamy tofu custard daily.
[[ read more ]]