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).

v-EGG-an Tofu Salad

May 10th, 2016


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

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






Hodo Sichuan Mapo and Bacon Pasta Sauce

May 10th, 2016


Everything tastes better with bacon!  Try this “Marco Polo” east-west version of dan dan mein pasta with our Hodo Sichuan Mapo Tofu.

1 10oz pkg Hodo Sichuan Mapo Tofu
6 oz or about 6 strips of thick cut bacon, cut into batons
4 green onions, roots trimmed, white and green parts separated, thinly sliced
½ cup water

1/2 lb dry spaghetti, cooked to package directions
Toasted sesame seeds


In a skillet, cook bacon until fat is rendered, then add white parts of green onion, and saute until fragrant.  Add Hodo Sichuan Mapo Tofu, water and cook till heated through.  Add to cooked pasta, toss, and top with sesame seeds and green parts of green onions!

Serves: 6

Yuba Holiday Roast

November 9th, 2015

hodo soy yuba roast sq

Here’s the recipe to make your own holiday roast.    You can pretty much use any combination of herbs you like.  It’s important to use fresh yuba and also to tie very tightly so the roast adheres together!

6 packs 5-oz Yuba
½ gallon water, enough to cover
3 Tablespoon fresh thyme, chopped
3 Tablespoon fresh rosemary, chopped
5 Bay leaves
2 Tablespoons Shiitake Powder
2 Tablespoons Garlic Powder
2 teaspoons Black Pepper, freshly cracked
3 Tablespoons Soy sauce
3 Tablespoons Blackstrap Molasses
1 Tablespoon nutritional yeast
1 Tablespoon kosher salt


Chop up yuba into 1/2 inch ribbons

Make a broth with the rest of the ingredients.  Add yuba and top with enough water to cover yuba.  Taste broth.  The broth should be very salty as the yuba does not absorb too much of the salt.  Simmer 45 minutes

Drain thoroughly.  Squeeze very dry.  Remove bay leaves.  Wrap with cheesecloth, twist and tie very tightly into a ball.  Tie the cloth closed at one end with kitchen twine, then proceed to squeeze out any remaining liquid, then eventually tie a crisscross to expel even more water and create a tight ball – very important for keeping the yuba fully formed. (Click here and here for tying visuals.) The packet should  feel as firm as a flexed bicep!

Steam loaves 45 minutes.  Let sit in the refrigerator overnight.  Unwrap.  (hint: spray cheesecloth with water so the cheesecloth lifts off the surface without breaking the “skin”.)

Makes one glorious 2.5 lbs loaf