Making 2,000 pounds of tofu each day is hard work. At Chuminh Tofu in Seattle owner Thanh Nga Nguyen calls the process and result “beautiful.” Dried soybeans are soaked for 6-8 hours, cleaned multiple times, ground and put in a centrifuge. The resulting soymilk is boiled and coagulated into curds. The curds are pressed into molds and the finished blocks of tofu are then cut and packaged for sale. It may not be glamorous work, but Nguyen considers it an art.