While the city sleeps, the lights at Dubu Gongbang turn on at 7:00 AM sharp. This is our "Gongbang" (Workshop) time. Making tofu is a ritual of patience. It involves grinding the soaked beans, boiling the soy milk, and carefully curdling it to achieve that perfect, trembling texture of our signature soft tofu.
We do this every single morning, without exception. Why? Because fresh tofu has a sweet, creamy finish that packaged tofu can never replicate. By the time our doors open at 11:00 AM, the kitchen is filled with the earthy aroma of fresh soy.
We invite you to taste the difference that dedication makes.