Myth Busting and Tofu Ambassadorship

At Hodo Soy, we don’t believe that using good beans and crafting good blocks of tofu is enough. We believe that being tofu ambassadors is a large part of our work in the world. We are on a constant mission to demystify tofu through interactions with our community at farmers’ markets and public events. We like to think of our work as including the journey of bean to block and beyond. The ‘beyond’ part is our role as tofu ambassadors.

Here are just a few of the tofu myths Hodo Soyseeks to bust:
Myth: Tofu is a meat-substitute.
Fact: Hodo Soy tofu is a delicious food in its own right that deserves a place on every table.

Myth: Tofu tastes bland and is rubbery.
Fact: Hodo Soy tofu is tender and tastes like a creamy, fresh cheese.

Myth: Tofu is highly processed, full of soy isolates and preservatives.
Fact: Unlike other tofu brands, Hodo Soy tofu has three ingredients: soybeans, filtered water, and calcium sulfate (a natural mineral) and is made by hand in just a few steps. Our soymilk has only two ingredients: soybeans and filtered water.

Myth: Tofu is just a white block.
Fact: Hodo Soy tofu is full-spectrum tofu that includes a wide range of exotic flavors and unique textures.

Myth: Tofu is health food. Nothing more.
Fact: Hodo Soy tofu is good for us, low in fat and high in protein, but it is also a delicious and versatile ingredient perfect for even the most discerning palates.

Myth: Tofu isn’t for me.
Fact: Hodo Soy offers something delicious for everyone, from brown rice vegetarians to die hard bacon fans. Click here to see one way we like to think about the diverse spectrum of Hodo Soy lovers.

FAQ’s

1. What makes Hodo Soy’s tofu different/special?
2. Where are your soybeans from?
3. Can I visit the Beanery and see what you do?
4. How do I get a job at Hodo Soy?
5. Do you make fermented soy products like tempeh, miso or natto?
6. Can you donate food to my event or non-profit?
7. What is tofu and how is it made?
8. What is yuba and how is it made?
9. I hear that soy is good for you / bad for you – what is true?
10. What is calcium sulfate?
11. Where can I buy your products?

1. What makes Hodo Soy’s tofu different/special?
We could write volumes about what makes Hodo Soy’s products unique, but we’ll sum it up with three ways that you will taste a difference:
1) Freshness. Soymilk, tofu and yuba deliver a completely different experience when eaten fresh. For this reason and because we don’t use any preservatives or stabilizers, we aim to have all of our products delivered to customers as soon as possible.
2) Good Beans. Good beans make good soymilk, good tofu and good yuba.  Our all-US grown, certified organic, non-GMO soybeans comes from a farmer owned cooperative called the Midwest Organic Farmers Cooperative.
We chose this source specifically for its high protein and fat content, which results in a richer, creamier soymilk and tofu. We only use whole soybeans, never any preservatives, soy extracts or isolates.
3) Full-Spectrum Soy. Soy is so much more than soymilk and blocks of plain tofu. We aim to craft something for every taste, culinary use, and cuisine. Beyond our delicious soymilk and tofu, we make yuba (tofu skin) as well as a full line of flavorful ready-to-eat products such as our braised tofu, tofu salads, and tofu burgers.

2. Where are your soybeans from?
Our all-US grown, certified organic, non-GMO soybeans comes from a farmer owned cooperative called the Midwest Organic Farmers Cooperative.  We seek out soybeans that are higher in fat and protein content, which gives our soymilk and tofu a richer, creamier flavor.

3. Can I visit the Beanery and see what you do?

Yes! We encourage everyone to come visit The Beanery in sunny West Oakland. One of our core missions at Hodo Soy is to demystify tofu and help our community gain a deeper connection to where their food comes from.

Beanery tours are one hour long and include:

  • a short video introduction from Minh Tsai, our Tofu Master
  • ample time for q&a and observing the production process through the viewing window
  • a generous array of our products to taste
  • an opportunity to purchase any of the products you taste

We offer public tours on the second Wednesday of the month. To purchase a ticket ($12) to an upcoming tour, click here.

4. How do I get a job at Hodo Soy?

At Hodo, we are always eager to meet fun, honest and hard-working people of all backgrounds. A large part of why we make such great products is because we have a fantastic team. If you are interested in joining our team, simply send your resume and an introduction to resume@hodosoy.com

5. Do you make fermented soy products like tempeh, miso or natto?

Currently, Hodo Soy makes only fresh, non-fermented soy products.

6. Can you donate food to my event or non-profit?

At Hodo Soy, it’s important to us to give back to our community. We currently donate to several Bay Area food banks and charity events. If you have an idea for Hodo Soy’s charitable efforts, please email info@hodosoy.com.

7. What is tofu and how is it made?
Finished Product
Tofu is the curd of coagulated soymilk.

Traditionally produced tofu is made by grinding soybeans into a mash, cooking the mash, and then separating the remaining milk from the bean pulp. A mineral, such as calcium sulfate or magnesium chloride, is then added to the soymilk to produce curds. The curds are then pressed, forming blocks of tofu. The resulting tofu can be left in a soft, silken form, or pressed longer to create firmer blocks. We invite you to come see this traditional method in action at our Beanery

8. What is yuba and how is it made?


Yuba is simply the skin that forms at the top of a batch of fresh, steaming hot soymilk. Traditionally, soymilk is warmed from beneath, allowing the protein and fat to rise to the surface, forming a skin. The skin is then lifted from the milk by hand and hung to dry. We invite you to come see this traditional method in action at our Beanery!

9. I hear that soy is good for you / bad for you – what is true?

There are opposing viewpoints on the health benefits of soybeans and we encourage all of our customers to talk to their health care practitioners if they have questions. At Hodo Soy, we see our fresh, organic, pure soymilk, tofu and yuba as simple, traditional foods with a long history as part of healthy diets in large populations of the world. We use only whole soybeans, no processed proteins or isolates, and employ production methods that are centuries old.

10. What is calcium sulfate?

Calcium sulfate is a naturally occurring mined mineral that is the most traditional coagulant used in making tofu. When added to soymilk, calcium sulfate acts as a catalyst for separating the curds from the liquid. These curds can then be left soft or pressed firm to create different varieties of tofu.

11. Where can I buy your products?


Hodo Soy products can be found in many farmers’ markets, restaurants, grocery stores, and on-site cafes at schools and corporations throughout the San Francisco Bay Area. Click here for a directory to our farmers’ markets,  and for a list of retail and grocery stores to find Hodo products near you.  In addition, we have also partnered with Full Circle CSA that you can have Hodo tofu delivered to your doorsteps.

For more information about availabilities in your own area, please email info@hodosoy.com.

12. Do you ship?

Yes! We launched our online store with national distribution in May of 2012. Visit our online shop!

13. How do I store the tofu products?
All Hodo products should always be kept refrigerated and consume “Use By” date. For our Firm and Medium Tofu, rinse with cold water before use. Unpackaged Firm and Medium Tofu are best kept submerged in a bowl of cold water in the refrigerator and consumed within 3 days. For our Yuba, Braised, Yuba Strips, Tofu Nuggets and v-EGG-am salad, once package is opened, transfer to an airtight container, and consume within 3 days. Only the Yuba, Yuba Strips and Tofu Nuggets may be frozen for extended shelf-life, and are to be frozen by the “Use By” date.

For our Firm Tofu, Once package is opened, transfer to an airtight container, and consume within 3 days. Product may be frozen for extended shelf-life.

Have a question that we don’t answer here? Send it our way and we’ll do our best to respond with the answer.