The Tofu Shop, Matthew Schmidt

One of the very first interviews I did for Food for Thought was with Matthew Schmidt out at The Tofu Shop — and here it is, about 7 years later and we figured we better catch up with Matthew and find out about the new fermented products they are selling.  While I’m here, let me include my favorite tofu marinade (it also works well for albacore tuna, and probably any cut of meat you can imagine).  It is inspired by a recipe on called Tofu With Sweet Ginger Marinade and was first served to me by good friends Michele Harrison and Nathan Shishido — both are great gardeners and cooks!

3 package of The Tofu Shop extra firm tofu sliced into 10 slabs each

1 cup soy sauce

1/2 cup mirin

1/2 cup sugar

1/4 cup toasted sesame oil

1.5 tsp dry mustard

1/4 cup grated fresh ginger

1 head garlic finely chopped.

Put everything except tofu in a pot on the stove and simmer for 10-20 minutes.  Put the tofu in a bowl and cover with marinade and put in the fridge — it is best after 1 day and up to 1 week.  Fry it up and serve with rice and greens — yum!

Now for the interviews with Matthew — so much to talk about we actually had to break it into 3 different interviews.  Part 1 and Part 2 about The Tofu Shop — and then Part 3 is about their line of fermented products.

The Tofu Shop website


Tofu Shop – Matt Schmidt

bags of soy beans are ground and cooked

Soy beans arrive in large sacks -- The first step is soaking them overnight in filtered water. Then they go into the left side of this contraption where they are ground -- then info the big pot on the right where they are cooked.