Our mission is to craft the highest quality, best-tasting, freshest soymilk, tofu, and yuba possible; then to get our products to our customers right away so that they can be enjoyed at the peak of freshness; all the while working to demystify tofu through direct customer education and transparency of our ingredient sourcing, production methods, and philosophy.
As a child in Vietnam, Minh Tsai, often took morning walks with his grandfather to the neighborhood tofu shack. They would bring the fresh tofu home and enjoy it within hours after it had been prepared.
As an adult, living in the United States, he found that the fresh, artisan-quality soymilk, tofu and yuba he remembered fondly from his youth proved elusive.
Frustrated by his attempts to find fresh, great-tasting tofu on the market and inspired by the delicious home-cooked meals he regularly shared with friends and family, the idea to bring the tofu of his childhood to his local community was born.
With a group of cousins and friends, Minh started testing the waters, making soymilk, tofu and yuba with organic, non-GMO soybeans out of a family-run commercial kitchen and selling it at the Palo Alto Farmers’ Market.
In 2004, after an enthusiastic response and growing demand through word-of-mouth, he left his career in finance and founded what would become Hodo Soy, with the mission to craft the highest quality, best-tasting, freshest soymilk, tofu, and yuba possible.