Phoenix Bean Information

Phoenix Bean has been making fresh tofu in Chicago for more than 30 years. What started as a small Edgewater factory serving local restaurants and Asian grocers has grown into a neighborhood & nationwide favorite and trusted name in plant-based food. Every batch is still handcrafted with care, the same way it was in the beginning. When Jenny Yang bought Phoenix Bean in 2006, she wasn’t a stranger to the brand. She was a fan first. Growing up in Taiwan and raising her family in Chicago, tofu was part of her story. Buying the company gave her a way to keep that tradition alive and share it with others. Today, Phoenix Bean and Jenny’s Tofu products are made daily using non-GMO soybeans grown by Illinois farmers. We grind, boil, and press by hand in small batches to keep the texture and flavor just right. You can taste the difference in every bite, from our firm and soft tofu to our ready-to-eat salads and soy-based sides. We’re proud to make clean, simple food that’s good for people and the planet. Our factory uses filtered water, tankless heaters, and energy-efficient systems. We repurpose leftover soybean pulp into feed, compost, and creative recipes. Nothing goes to waste if we can help it. Our goal is to keep doing what we’ve always done: make honest, healthy tofu that tastes like home. Whether you’re vegan, vegetarian, or just trying something new, you’ll find that our tofu makes eating well a little easier and a lot tastier.