Owner and entrepreneur, Gin Louie, began producing tofu and bean sprouts in 1935 in the basement of his 500 square foot store in the middle of Chinatown. They continued to make tofu and bean sprouts at this location until they outgrew it, due to popularity, and moved to a larger location in the late 1950's. In the 1970's they moved again to their current location in the trendy South of Market area of San Francisco.

Wo Chong is the largest and oldest family run manufacturer of tofu and bean sprouts in Northern California. They initially made firm tofu, and now expanded their manufacturing to include organic tofu. Their exquisite and unique recipe for making tofu has been with their family for over 80 years and is still used to this day.

Wo Chong always uses the highest quality ingredients and follows the highest food safety standards when manufacturing their various products.