One of the true gems in the valley is Vinh Loi Tofu in Reseda. This is a truly magical place where owner, Kevin Tran, creates unbelievable vegan delicacies. First, let me say, I am not vegan and enjoy a well-cooked piece of animal flesh any day. However, I also know great food when I taste it.
Chef Kevin's special gift is the ability to make tofu in different shapes, colors, textures and flavors. The beef tofu is greyish pinkish, and has an earthly, musky cinimon flavor that reminds me of a Morrocan beef dish. The chicken tofu is like the purest white meat chicken. When you pull it apart, it even shreads as chicken would. His shrimp looks like shrimp, pink and curved and segnented, and it feels like shrimp in your mouth. It really is a marvel what the man can do with the soybean.
Everything is made “in-house”. If you are going for the first time, I highly recommend the House Special Soup. It is a wonderful introduction to Kevin’s magic. The flavorful broth (a bit on the spicy side but if you don’t like that, just let Kevin know), is filled with shrimp, beef, chicken and fish tofu, all of which taste better than their “real” counterparts and noodles. I, personally, don’t care for the fish too much so I ask for it to be excluded but that is truly just a personal preference.