1 package of fresh Yuba
1 sliver of ginger, peeled
2 garlic cloves, chopped
shake of hot pepper flakes
shitake mushrooms (optional)
vegetable oil
sesame oil

Directions

Cut the Yuba into strips or pieces. Experiment to find a shape and size you like. Now saute ginger, garlic, and hot pepper flakes in vegetable oil.
Dump in the tofu skin. Stir fry over high heat for 5-10 minutes, adding water as necessary. Tofu skin wants a LOT of salt. So don’t hold back!

Just before serving, add a good dollop of sesame oil. That’s it! Delicious.

Yields: 6 servings
1 (12-ounce) package fresh rolled tofu skin
2 tablespoons peanut oil
2 cloves garlic, finely minced
1 teaspoon ginger, finely chopped
1/3 cup soy sauce
1-½ tablespoons granulated sugar
1 tablespoon dark honey
½ teaspoon paprika
½ teaspoon red chili powder
½ teaspoon mushroom seasoning salt (or regular salt)
1 teaspoon black pepper, freshly ground
2 tablespoons cilantro, chopped

Directions

In a pan, heat the oil and add the chunks of rolled yuba. Roll the yuba pieces and brown each side until golden. Transfer the rolled yuba onto a platter. Using kitchen shears, snip the tofu into 1-½” pieces.

In the same pan, add more peanut oil if necessary. Add the chopped garlic and ginger and cook for about 1-2 minutes until slightly golden. Place the yuba pieces back into the pan. Add soy sauce, honey, sugar, mushroom powder, paprika and cayenne powder. Add ½ cup of water. Once the water evaporates, check the seasoning. Add more salt (if necessary) and black pepper. Add cilantro.

For serving, place the yuba bits in a few leaves of iceberg lettuce. Garnish with fresh cilantro.

Serve with steamed jasmine rice and eat with chopsticks!

1/3 of a container (5oz) Hodo Silken Tofu
2 tbsp Catsup, Homemade or otherwise
1 tbsp (or more!) Prepared red or white Horseradish
1 tbsp Dijon Mustard
1 scallion or chives Chopped
½ tsp Salt
3 Baked Potatoes from the Farmers’ Market!

Directions
In a food processor combine all ingredients except the potatoes and process until smooth. Taste and add more salt or horseradish to taste. The topping can be prepared up to 5 days ahead, covered, and refrigerated. When you’re ready to serve, bring topping to room temperature and stir well before serving. Topping should be spooned over hot baked potatoes. Yum!

¾ of a container (12oz) Hodo Silken Tofu
1 8oz container Vegan cream cheese
1 cup Canned Pumpkin
3 tbsp Flour
½ tsp Ground Ginger
½ tsp Nutmeg
1 tsp Cinnamon
1 dash Salt
¼ tsp Baking Soda
¾ cup Sugar
1 Pre-made Pie Crust

Directions
Preheat oven to 350. Process all ingredients in a food processor or blender until smooth and creamy. Pour into pie crust and bake for 45-50 minutes. Allow the cheesecake to cool slightly, then refrigerate. Your cheesecake will set more upon chilling. Once cool, cut, serve, and enjoy!

Hodo Soy Beanery founder Minh Tsai talks with Max Goldberg from livingmaxwell.com. In this video, Minh Tsai talks about artisinal tofu, yuba strips and when Hodo Soy Beanery will expand its distribution to the East Coast.

Behind the Yuba: A Trip to Hodo Soy Beanery’s Factory Floor

“When I was fourteen, Snorkel Mom and I went to Japan to visit my Japanese “grandma” Kiyo. She lived in Tokyo and I remember one morning walking with her to a tiny, closet-sized building that had housed the neighborhood tofu shop in the very same spot for several hundred years…”
Pixel Vision: SFBG Arts and Culture Blog
August 3, 2011

Ingredients

Fruit and Tofu

1 pound                                Hodo Soy Firm Tofu, ½” cubes
1                                          Med. Navel Orange, Peeled and ½” cubed
1                                          Med. Cucumber, Seeded and ½” cubed
¾ pint                                  Strawberries, Trimmed and ¼” diced
1                                          Mango, Peeled, Seeded and ½” cubed
1                                          Banana, Peeled, ½” slices

Dressing

1 oz.                                     Fresh Lemon Juice
1 Tbl                                     Evaporated Cane Juice
5 leaves                                Fresh Mint, Chiffonade
1 pinch                                  Salt

Directions

Prepare your fruit and tofu and set aside. Mix all ingredients together.

Garnish attractively with lemon zest and mint sprig and enjoy!

Outrageous sorbet, delicious sandwiches and more at the farmers market

“Brimming baskets of lush fruits and vegetables are a standard sight at any farmers market. But venture into any neighborhood farmers market these days, and you’re likely to find outrageously good ready-to-eat food, too: handmade chocolates, to-die-for sorbet, vegetarian lasagna and even dried kale snacks that make regular chips a greasy anachronism…”
Mercury News: Bay Area Living
April 7, 2011

Directions
Preheat oven to 375 F. Cut asparagus and tofu and set aside. In a medium bowl, beat eggs with water, salt and pepper. In a 12” heavy sauté pan, heat the soybean oil on medium high heat. Carefully put the tofu in the pan in 1 layer. Allow to brown on one side. Turn over and brown on the other side. Add the asparagus and toss for 2 minutes. Drain excess oil and season with salt.
With the tofu and asparagus still in the pan, on medium high heat, add the butter and heat until sizzling. Add beaten eggs. Cook eggs until partially set and add parsley and cheese. Place pan in hot oven and cook for 10 to 15 minutes. Once cooked, let rest for five minutes before serving. Enjoy!