HOW IT STARTED...
As a child in Vietnam, Minh Tsai often took morning walks with his grandfather to the neighborhood tofu shack.
As an adult living in the United States, he found that the artisan-quality soymilk, tofu and yuba he remembered fondly from his youth proved elusive.
Frustration at his attempts to find great-tasting tofu at the market and inspiration from home-cooked family meals gave birth to the dream of bringing the tofu of his childhood to his local community.
With a group of family and friends, Minh started testing the waters, making a variety of products using organic, non-GMO soybeans.
After an enthusiastic response at the Palo Alto Farmers' Market and growing demand through word-of-mouth, he left his career in finance. In 2004, he founded what would become Hodo - a company whose mission is to craft the highest quality, best-tasting, freshest soymilk, tofu, and yuba possible.
THE HODO DIFFERENCE
We start with select organic soybeans that meet our protein and fat requirements, which we then reconstitute and grind to a puree to optimum thickness using a very fine stone grinder. The puree is then simmered and pressed to extract the “bean juice”. This juice, or soymilk, is the base ingredient of all Hodo products. We practice double extraction, utilizing subsequent extraction liquids as a stock during the simmering step to maximize the protein yield.
To make the cleanest tasting tofu, we use a naturally occurring mineral called calcium sulfate to coagulate the soymilk. We meticulously manage our protein salt-to-soymilk concentration to ensure we get the best mouthfeel and taste in our tofu. We then break the coagulated soymilk into curds to release whey and deposit the curds into cheesecloth-lined molds to be hand-wrapped and pressed.
Due to our artisanal yet scientific process, Hodo tofu, has, on average, 50% more protein than other tofu in the market. This higher protein content yields a tactile tofu that is easy to handle, requires next to no draining, and provides a good mouthfeel, taste and texture.
Hodo is the only producer in the country that offers fresh, organic yuba. To make yuba, we simmer our soymilk, so that the fats and protein rise to the top and form a paper-thin sheet; this sheet is lifted off the surface of the warm milk by hand and dripped-dry. It is a delectable ingredient – sweet, nutty and satisfying, and nutrient-dense.
We use all-American soybeans and coagulants. We are a HACCP-certified facility, and all our products are certified organic by CCOF. We are also certified kosher by OU.