It’s all about excellent, fresh tofu, whether it’s fried and coated in lemongrass ($3), served hot ’n’ plain with soy sauce (60 cents for 8 ounces) or mixed with onion and wrapped around a funky pork ball. Saigon natives Thuha and Minh Bui started their family-recipe tofu biz in the garage of their Portland home nearly a decade ago. These days the couple processes up to 200 pounds of soybeans a day. Still, the two take time out to proselytize about their favorite pressed bean curd. Minh says he still eats two trays of firm tofu for breakfast every morning.