media inquiries: press@hodofoods.com

“An ardent meat-lover never forgets her first taste of Chipotle's Sofritas . . .even meat-eaters (like me) often opt for Sofritas as a healthier alternative to meat that doesn't compromise taste. People say it's spicy, flavorful, and almost mistakable as ground beef.”

“The California Startup Selling America on Tofu…One of the fastest-­growing companies in the plant-based protein category...” Bloomberg Businessweek 

“If you regard tofu only as a lackluster substitute for meat, it’s time to open your mind so that Tsai can then blow it.” Men’s Health

“He’s really nailing it. I used yuba a lot in Japan, where the quality is really high, and Minh’s product is at that level,” [Kyle] Connaughton, [chef and owner of Single Thread] says . . . It’s also popping up more frequently on the menus of dozens of top-name restaurants, including State Bird Provisions, Single Thread, Slanted Door, Mister Jiu’s and Burma Superstar in the Bay Area.” San Francisco Chronicle

“. . . a few years ago, I tried Hodo. Gamechanger. For the first time in my life, I actually crave tofu. . . . It’s nutty and mild with a firm—never spongy—consistency. . . . [Hodo] quickly developed a cult following, as chefs like Corey Lee, Masa Takayama, Kim Alter, Brooks Headley, and Brandon Jew came to appreciate Tsai’s fanatical attention to flavor.”  Healthyish | Bon Appetit

“In the kitchen [of Brooks Headley’s Superiority Burger] . . . “We use it exclusively,” he says. ….“It’s also delicious right out of the package, even without salt. That’s crazy. That’s insane actually. Any additional seasoning you do add just makes it better.” The New York Times


Canadian Broadcasting Corporation's Fridgelight Blank Slate, Tofu: vegetarian superfood or toxin-ridden poison? (Spoiler alert: it's neither!)
Featuring Hodo Founder Minh Tsai on the culture of tofu in North America, Hodo's tofu & yuba getting cooked up by Toronto Chef Missy Hui and eaten by Chris Nuttall-Smith, former national food critic and new Top Chef Canada judge - who declares it the best tofu he's ever eaten.

San Francisco Magazine
“From the beginning, Tsai knew that flavor and provenance would have to be his product’s hallmarks . . . Hodo is uniquely poised to become synonymous with tofu quality.” Full article

The New York Times
“I returned to see [Minh] Tsai in the hope that he could steer me toward some techniques that don’t require decades of training in Japanese cooking.” – Daniel Patterson.  Full article

Food & Wine Magazine
“Compared to processed tofu, the artisanal kind [Hodo] has an entirely different flavor” Full article

The Wall Street Journal
“It was [Yuba], those mild, parchment-thin, soft ribbons of protein with their chewy snap that kept me coming back.”  Full article

Bon Appetit Magazine
“[Yuba] is a product I tried for the first time five years ago . . . It’s something I have dreamed about ever since.”  Full article

Fast Company
“It tastes better than 99% of the tofu products you’ll find in the grocery store . . .”  Full article

“How did we get to this place? How did tofu—which, at its best and freshest, is sweet and nutty, fragrant and earthy, creamy or silky or springy or jiggly—come to be this way? And why do so few U.S. consumers experience it in its best state?” Full Article

“When I tell people I’m meeting for the first time that I make tofu for a living, they are amazed and intrigued. . . .The conversation generally ends with the question, “If I can’t find your products, how do I find good tofu?”” Full Article

Paste Magazine
. . . two accomplished and widely lauded chefs engaged in an intense Tofu Battle. Between them, they produced 10 impressive dishes that showed the heights tofu is capable of reaching . . . a creamy tofu budino misted with white truffle vinegar; salt cod and potato brandade topped with tofu, smoked pork and carrot romesco; and a silken chocolate soy milk ganache, with burnt miso caramel, orange slices and a crunchy brittle of cocoa nibs and toasted okara (tofu pulp). Full Article

Wall Street Journal
“Minh Tsai, founder of Hodo of Oakland, now the fastest-growing organic-tofu company in the country, also took a slow route. Mr. Tsai, who has landed contracts with Costco, Whole Foods and Chipotle over the 10 years his company has been in business, only began distributing outside the West Coast this year.” Full article

The Sacramento Bee
The Kunishi family still own their south Sacramento facility and will be the landlords for Hodo…“We see ourselves as a next-generation producer,” said Tsai. “Alvin and Dorothy and their parents are essentially the first wave. Our process is not dissimilar, but we just remove some of the heavy lifting that Alvin (endured). We love their story and the legacy they left behind.” Full Article

San Francisco Business Times
“If they’re not already a tofu eater, and they discover Hodo, they’ll be even more surprised and start eating more tofu” – Hodo Founder Minh Tsai  Video


NBC Asian America

What Tofu Should Be


Meet Your Maker: Minh Tsai of Hodo in West Oakland


Crazy Tofu Making at Hodo

Lucky Chow

Bay Area (S1 E5)

Food Curated

Re-education of Tofu: Hodo


Exploratorium | Science in the City


Meet Minh Tsai, the Tofu Master Behind Chipotle’s Sofritas

Minh Tsai at Google Talks