Tofu Monkey began the way good things often do — not with a business plan, but over meals.

James grew up in London. Ben grew up in Hong Kong. Somewhere between those two worlds, now living in Sydney, we found ourselves doing what we love most: cooking, eating, talking about food, and getting curious about what else might be possible.

James is the cook — hands-on, instinctive, led by texture and comfort. Ben is the eater — sharp, considered, with an eye for detail and design. Between us, a shared love of food kept circling back to the same question: why does tofu so often get stuck being explained, apologised for, or overworked… when it can be quietly brilliant?

The idea for Tofu Monkey surfaced in November 2025, somewhere mid-conversation.
The name and domain were registered on Christmas Eve, because some ideas don’t wait.
By January 2026, it had started to feel real — recipes taking shape, textures tested, flavours refined, and a brand slowly finding its voice.

Tofu Monkey is our way of bringing East and West together at the table.
Comfort food, reimagined.
Curious, welcoming, and a little mischievous — without ever needing to shout.

We also know this isn’t something we want to build alone. Tofu Monkey is designed to grow through collaboration, and we’re actively welcoming co-founders who bring their own experiences, skills, and perspectives to the table. Different backgrounds. Shared appetite.

Right now, the brand is becoming.
Taste sessions are coming.
The look and feel is unfolding.
And all going well, our first Sydney location will open in mid-2026.

We’re taking our time.
Good food deserves it.

James & Ben 🐒