Ota Tofu
Tofu shop · Buckman ·
America's oldest tofu producer, handmade daily with non-GMO soybeans
America's oldest tofu producer, handmade daily with non-GMO soybeans
"Listed as one of Portland's two must‑try fresh tofu options, a 16‑ounce block is cited at $3; the product is recommended for scrambles, fried‑egg substitutes, and the deli’s egg‑style patties. Chef Ryan Koger calls it, "such a tender texture," adding, "So as a scramble or fried egg substitute — it's just so good." - Anastasia Sloan
"Ota Tofu is a staple in the Leungs' home cooking; they say they use Ota Tofu a lot." - Thom Hilton
"A tofu producer that offers a rich, creamy soy milk sold for about $3.50 per half gallon, positioned as an affordable, locally made alternative to conventional cow’s milk." - Anastasia Sloan
"I'm excited that Ota Tofu announced a second location that would potentially host a luncheonette for on-site bites and hope that comes to fruition." - Eater Staff
"I've learned that Ota Tofu, founded by brothers Saizo and Heiji Ota in 1911, is a 112-year-old shop and the oldest active tofu shop in the country. It presses and folds its tofu by hand using only three ingredients, and its fresh tofu is prized and used by restaurants across the city. The business—originally located in Portland’s bygone Japantown and now owned by Jason Ogata and his mother Sharon Hirata, who took over in 2019 and was acquainted with previous owner Eileen Ota through the Japanese senior lunch program Ikoi No Kai—will open a second production facility by the end of 2023, with the new North Portland location including a retail space with prepared items and seating for customers." - Janey Wong