Written by Famished Lady
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.
Also a must on your first try are the Chicken Nuggets. I know this takes some trust, but believe me, you will not regret it. The Chicken Nuggets come with the French Fries but I generally choose to omit those and just ask Kevin for Chicken Nuggets only. The nuggets are superb. My 7-year old loves them too and has to fight my husband and me for the last one.
The Duck Soup is also wonderful as are many of the other delicacies on the menu that is constantly expanding as Kevin creates more tasty concoctions. The mushroom tofu is superb and tastes great with hoisin sauce.
Do not leave without purchasing some of the great soy milk “home-made” by Kevin. We prefer the greenish, slightly sweeter Pandan variety.
The restaurant is tiny with just a few tables so you may need to wait a bit if you want to be seated. We often eat at the restaurant but even if we don’t, we stop by almost every week to grab some soup to-go. If you let Kevin know, he will give you the uncooked noodles separately and the soup can then be easily frozen for consumption later that week.
Give Vinh Loi a try. You will not be disappointed.Source: Chowhound