The Trendiest Tofu

December 9th, 2015

“[Tsai] is committed to cultivating and crafting his foodstuffs naturally in the service of yielding a better-tasting product….Hodo’s quality-first credo is what draws chefs like Headley [Brooks Headley of Superiority Burger] to its products…. In the kitchen, Hodo goods are rolled into the signature brown rice-tofu-cabbage wrap, add substance to the sloppy joes and get sandwiched into the cheesesteak-inspired Yuba Philadelphia special. “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 just makes it better.”

The New York Times

36 Hours in Oakland, California

December 3rd, 2015

# 8. ­Something Unexpected, 3 p.m.
On a West Oakland sidestreet with graffiti and industrial lots, the sophisticated Korean restaurant FuseBox …The beans used in the house tofu come from the nearby Hodo Soy Beanery.

The New York Times

Family closes two-generation Sacramento tofu business

November 27th, 2015

The Kunishi family still own their south Sacramento facility and will be the landlords for Hodo Soy Beanery…Minh Tsai, founder of Hodo, says the Sacramento facility will employ up to 50 workers. Tofu will be pastuerized but through modern equipment and techniques, and Tsai believes it will still contain the pronounced soybean essence that traditional customers prefer.
“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.”
The Sacramento Bee