Oakland-based Hodo Soy Beanery handcrafts the finest tofu and yuba possible, using only fresh soybeans, filtered water and no preservatives.
Made with organic, non-GMO beans sourced from a family farm in the US, Hodo products have a wonderful texture, fresh flavor and are packed with health benefits. Soy is a complete protein, boasting all of the essential amino acids necessary for a balanced diet. At a whopping 17g of protein per 3oz serving, Hodo tofu has over 50% more protein than many other tofus.
Keep reading to learn more about Hodo and its tofu making process!
Minh Tasi started Hodo Soy Beanery in 2004 with the goal of making great tofu. He was inspired by the artisinal tofu he grew up eating in Asia, but couldn’t find in the Bay Area. He started selling freshly made organic tofu at the local farmers’ markets. Soon, chefs at restaurants such as the Slanted Door, COI and Greens discovered his delicious tofu and started putting Hodo onto their menus. In 2009, Hodo opened a brand new state-of-the-art facility in Oakland.
Hodo maintains a direct relationship with its growers, buying its organic soybeans from a farmers’ cooperative. Hodo knows exactly how the beans are grown, who grew them, and in the process, supports small growers and biodiversity. The exclusive non-GMO varietal of soybeans is higher in protein and fat than most soybeans, producing a richer, creamier, better tasting soymilk, tofu and yuba. Hodo is the only organic manufacturer of yuba (tofu skin), which is the noodle-like sheet that forms at the top of heated soymilk.
All of Hodo’s products are prepared fresh, using artisinal tofu-making techniques and delivered to Mollie Stone’s within 24 hours. Watch the video below for a behind the scenes look at how Hodo makes tofu.