Firm Tofu with Cilantro, Mint and Toasted Coriander


2 12-oz Hodo Firm Tofu, cut into cubes
1/4 cup extra virgin olive oil
1/2 cup coriander seeds, whole, toasted then ground
1 Tablespoon kosher salt
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
1/2 cup pine nuts

Pan fry firm tofu in oil till golden.  Remove.  Add ground coriander and salt to the pan and fry till fragrant.  Toss in tofu and remove from heat.  Mix in herbs and pine nuts.

Serves: 4

Credits: Flavor Explosions

Tofu Mango Laab


Hodo Soy Firm Tofu is the foundation for this refreshing, oil-free and sugar-free Thai laab salad.  Tangy, zesty with a hint of a spicy kick – we use a cornocopia of Asian aromatic herbs, lemon grass, kaffir and Thai bird eye chili and is balanced by the sweetness of Kent mangoes and a touch of smoky roasted glutinous brown rice.

1/4 cup lime juice
1 Tablespoon tamari
1 teaspoon kosher salt
2 -12 oz lb firm tofu, drained, crumbled
1 cup ripe mangoes

1/4 cup lemon grass, white part only, finely minced
3 kaffir lime leaves, chiffonade
2 Tablespoons lime zest
2 Thai chilies, deseeded and chopped finely
1 Fresno chili, deseeded and chopped finely
2 cups cilantro, stems included, chopped
1 cup mint leaves, chiffonade
¼ cup bunch rau ram, chiffonade
1/2 cup Thai basil, chiffonade
¼ cup green onions, chopped
1 Tablespoon roasted brown rice powder, ground (from 3 tablespoons glutinous brown rice)
Lettuce cups (optional)
3 heads endives
Cilantro or mint sprigs for garnish

  1. Whisk dressing ingredients together.  Set aside.
  2. Crumble tofu –  place in a food processor and give it a couple of pulse, being careful not to turn tofu into a paste.
  3. Finely chop the herbs.  Use a food processor if desired.
  4. Chop mangoes.

Toss tofu, mangos and herbs with dressing.  Let sit for 15 minutes before serving

Serves: 6

Credits: Flavor Explosions

Fried Tofu Cubes


At Eat Real Festival 2014, customers loved our TFC — garlicky Tofu Fried Cubes!  And with Sosu’s Srirachup.  Salty and garlicky on the crust, creamy and milky tofu inside.  Here’s the recipe for it!

1 TBS black pepper, ground
1 TBS seasalt
2 TBS garlic powder
6 TBS sugar
1/4 cup water

2 Hodo Firm Tofu, cut into 1 inch cubes
Frying oil

Mix all ingredients together to make a thin slurry.  Add tofu and gently toss to marinade 5 minutes.  Drain.

Heat oil in fryer – 375F.  Drop in tofu and fry till golden brown, about 5 minutes.  Serve with Srirachup and vegan shallot aioli.

Serves: 4

Recipe credits: Duy Diep of Hodo Soy

Kale Pesto Yuba


Yuba makes a great gluten-free “pasta”.  This is probably the most nutrient-rich pasta on earth!

1 bunch lacinato kale, veins removed
3 cloves garlic
2 teaspoons kosher salt
black pepper, ground
1/2 cup EVOO
1/2 cup pine nuts, toasted

4 sheets fresh Hodo yuba, sliced ¼ inch strips

Blanch kale and half the garlic in salted boiling water, 3 minutes. Transfer to a food processor and puree with remaining garlic, salt, pepper and EVOO.  Toss pesto with yuba strips and pine nuts.

Serves: 4

Credits: Flavor Explosions

Kale Hijiki and Yuba Salad


A raw macerated kale salad, balanced with nutty sesame, salty hijiki and some ginger zing.

¼ cup toasted sesame oil
2-inch piece fresh ginger, peeled thinly julienned
2 Tablespoons liquid amino

½ cup dried hijiki, soaked in water 10 minutes, drained
1 bunch Lacinato kale, trimmed, veins removed, shredded
½ small red lettuce, shredded
1 small carrot, shredded
3 Tablespoons white sesame seeds, toasted
3 oz yuba, cut into thin strips

  1. In a sauce pan over medium heat, place sesame oil and ginger and bring to a sizzle.  Remove ginger and oil and place in a small bowl.  Whisk in liquid amino.
  2. Using the same pan, toss in drained hijiki and cook for one minute.  Cool.
  3. In a large bowl, toss finely shredded kale, cabbage and carrots with cooled hijiki, yuba strips and sauce mixture.
  4. Just before serving, toss in sesame seeds.  Serve at room temperature.

Serves: 4

Credits: Flavor Explosions