There is a whole exciting world of flavors, textures, and new dishes you can discover when you take Hodo Soy’s excellent tofu into your kitchen. Making healthy meals delicious is simple when you are working with quality ingredients like our freshly made tofu.  Here we amass a collection of tofu recipes that will make anyone’s belly Hodo-happy.

View our full list of recipes in our RECIPE INDEX.
Some of our customer partners have shared their tofu-based meal recipes – Sun Basket, The Purple Carrot

To share your favorite tofu recipes, shoot us an email.  We’d love to include it our collection (with credits, of course).

Grilled Rosemary-Garlic Yuba “Chicken”

May 7th, 2017

Like many great inventions, we discovered making this all-natural, pure plant-based faux-meat by accident.  As you know, we make Yuba sheets.   To preserve its freshness, we pass the Yuba through a gentle pasteurization step.  One day, we over pasteurized the Yuba – more steam, longer steam time, and as a result the yuba fused together….making it the most wonderful meat-like texture to work with.  As with our Yuba, it is only made with two ingredients – whole soybeans and water.   No fancy lab work, no funky ingredients.  All real foods.

In this recipe, we provide a hack to emulate that “accident”.  We then marinade the yuba with olive oil, minced rosemary and garlic, and threw it on the barbeque.  It sizzled and grilled and formed a wonderful golden skin – that our feathered bird friend would approve.

4 packs 5oz Hodo Soy yuba
2 sprigs rosemary, minced
4 cloves garlic, minced
2 teaspoons kosher salt
1/4 cup EVOO

If you like your strips thin, you may skip this step and marinade the yuba directly from the pack.  To fuse two bags of Yuba together to form thick strips, open the bags of yuba and without unravelling them, stack two bags together, and reseal using a Food Saver vacuum seal.  Place in a water bath set at 175F (vacuum seal bags should be able to tolerate the temperature), and let it simmer for half an hour.  To keep the temperature constant, use a thermometer, and throw in ice cubes when the temperature rises.  Or use a sous-vide / immersion circulator set to 175F and walk away!

Make a marinade by mixing the minced rosemary and garlic with the olive oil and salt.  Place Yuba in the marinade and rub all over.   Let marinade a couple of hours, or even overnight.

Heat up a grill, and grill away, until the golden skin forms.

Recipe credit: Flavor Explosions

Hijiki-Miso Tofu Salad

February 28th, 2017

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We used to sell these at our farmers market throughout the Bay Area, just to inspire folks what one can do with our tofu.

2 80z Hodo Braised Tofu, sliced thin
6 caps, fresh shittake, sliced thinly
1/2 cup edamame, shelled
1 Tablespoon dried Hijiki, rehydrated and drained
1 Tbs red miso
2 Tbs rice wine vinegar
2 Tbs water
2 Tbs toasted sesame oil
2 Tbs mirin or 2 tsp sugar

Sliced mushrooms.  Bring a small pot of salted water to boil.  Add edamame and boil a minute.  Then add sliced mushrooms and hijiki and bring to boil another minute.  Drained and squeeze dry.

Whisk together red miso, vinegar, water, sesame oil and mirin.  Toss with sliced tofu and blanched vegetables.

Serve: 6

v-EGG-an Tofu Salad

May 10th, 2016

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In 2012, the v-EGG-an Tofu Salad – our eggless egg salad – won the VegNews Best of Show Award that year.  While we had many fans of the v-EGG-an tofu salad, unfortunately, we had a SKU rationalization and the v-EGG-an was taken off the line last year.  Since then, we have had a constant flow of inquiries from fans missing the tofu salad, and requests for its recipe.  Today we share the v-EGG-an tofu salad recipe – simplified here for the home cook.  We made our own mayo, but here we recommend using a store bought version like a Veganaise or the Just Mayo.  Hodo mayo was a labor of love, it included making our own silken tofu as a base and blending the set tofu with soy oil, okara, rice wine vinegar, and seasoned with salt and sugar and white pepper.  If you’d really like to make your own, use this soy mayo recipe from our Vadouvan Devilled Tofu, a curry-based eggless egg salad.

 

2 12-oz blocks Hodo Firm Tofu, half diced, half crumbled
1/4 cup celery, diced fine
1/4 cup yellow onions, diced fine
1/2 Tablespoon flat leaf Italian parsley, chopped
1/2 Tablespoon tarragon, chopped

Dressing:
1 cup soy mayo
1/2 teaspoon rice wine vinegar
1 Tablespoon sugar
1 teaspoon kosher salt
1 teaspoon nutritional yeast
A pinch of shiitake mushroom powder
A pinch of turmeric
A pinch of white pepper

Cut tofu into 3/8th inch cubes and gently mash half the tofu with your fingers to form large pea-size crumbles.  Toss mashed tofu, with reserved tofu cubes, celery, onions, parsley and tarragon.

In a separate bowl, whisk together the dressing ingredients.  Pour dressing over the tofu mixture, and toss to mix until just coated.  Let sit in refrigerator for 20 minutes for flavors to meld together.

Serves: 6