Recipes | Hodo Soy Beanery

There is a whole exciting world of flavors, textures, and new dishes you can discover when you take Hodo Soy 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.

If you’d like to share one of your favorite recipes, we’d love to include it our collection (with credits, of course). Just shoot us an email.

Sichuan Peppercorn Tahini Yuba With Shaved Asparagus & Fire Roasted Red Peppers

April 21st, 2013

Spiced Apple Juice Reduction
3/4 cup apple juice
1 teaspoon fennel
1 teaspoon Sichuan peppercorn
½ star anise
1/2 stick cinnamon
3 slices ginger

Dressing
¼ cup spiced apple juice reduction
3 Tablespoons tahini
1 Tablespoon Chin Kiang vinegar
½ Tablespoon low sodium tamari
½ Tablespoon Sichuan peppercorn, roasted, then ground finely
½ teaspoon cayenne
½ teaspoon ginger, finely grated
½ teaspoon garlic, finely minced
1 teaspoon kosher salt

1 cup asparagus, sliced finely
½ cup red pepper, roasted, sliced into thin strips
3 sheets fresh Hodo yuba, sliced ¼ inch strips
2 Tablespoons green onions, green parts only, chopped finely
3 oz Hodo Soy Braised tofu, sliced finely

Bring apple juice and spices to boil and simmer until liquid is halved. Sieved and discard solids.
Whisk dressing ingredients together
Blanch sliced asparagus and immediately transfer to ice water. Drain.
Roast red pepper over flames, remove charred skin, rinse, drain and slice thinly
Toss all ingredients except tofu slices together.
Garnish with tofu slices.

Serves: 4
Credits: Flavor Explosions

Tags: hodo soy
Posted in Base Tofu Product, Chinese, Course, Cuisine, Hodo Braised Tofu, Hodo Yuba, Main Dish, Recipes, Sichuan, Side-Dish |

Kale Hijiki and Yuba Salad

April 20th, 2013

A raw macerated kale salad, balanced with nutty sesame, salty hijiki and some ginger zing.

¼ cup toasted sesame oil
2-inch piece fresh ginger, peeled thinly julienned
2 Tablespoons liquid amino

½ cup dried hijiki, soaked in water 10 minutes, drained
1 bunch Lacinato kale, trimmed, veins removed, shredded
½ small red lettuce, shredded
1 small carrot, shredded
3 Tablespoons white sesame seeds, toasted
3 oz yuba, cut into thin strips

In a sauce pan over medium heat, place sesame oil and ginger and bring to a sizzle. Remove ginger and oil and place in a small bowl. Whisk in liquid amino.
Using the same pan, toss in drained hijiki and cook for one minute. Cool.
In a large bowl, toss finely shredded kale, cabbage and carrots with cooled hijiki, yuba strips and sauce mixture.
Just before serving, toss in sesame seeds. Serve at room temperature.

Serves: 4
Credits: Flavor Explosions

Posted in Base Tofu Product, Californian, Course, Cuisine, Hodo Yuba, Recipes, Salad |

Braised Tofu with Orange Sesame Agar Salad

April 20th, 2013

1 oz agar agar strips, soaked in water overnight, drained
2 packets Hodo Braised tofu, cut into small julienne
1 English cucumber, seeded, cut into small juliennes

Vinaigrette:
1/4 cup OJ Concentrate
1 cup EVOO
1/2 cup dark sesame oil
1/2 cup rice wine vinegar
1/4 cup nigella seeds
3 Tablespoons Sri Racha
2 Tablespoon salt
1 Tablespoon ground black pepper

Whisk together dressing ingredients. Toss agar, cucumber and tofu strips with dressing.

Serves: 4

Credits: Flavor Explosions

Posted in Appetizer, Base Tofu Product, Californian, Course, Cuisine, Hodo Braised Tofu, Recipes, Salad, Side-Dish |

Tofu Mango Laab

April 20th, 2013

Hodo Soy Firm Tofu is the foundation for this refreshing, oil-free and sugar-free Thai laab salad. Tangy, zesty with a hint of a spicy kick – we use a cornocopia of Asian aromatic herbs, lemon grass, kaffir and Thai bird eye chili and is balanced by the sweetness of Kent mangoes and a touch of smoky roasted glutinous brown rice.

Dressing:
1/4 cup lime juice
1 Tablespoon tamari
1 teaspoon kosher salt
2 -12 oz lb firm tofu, drained, crumbled
1 cup ripe mangoes

Herbs:
1/4 cup lemon grass, white part only, finely minced
3 kaffir lime leaves, chiffonade
2 Tablespoons lime zest
2 Thai chilies, deseeded and chopped finely
1 Fresno chili, deseeded and chopped finely
2 cups cilantro, stems included, chopped
1 cup mint leaves, chiffonade
¼ cup bunch rau ram, chiffonade
1/2 cup Thai basil, chiffonade
¼ cup green onions, chopped
1 Tablespoon roasted brown rice powder, ground (from 3 tablespoons glutinous brown rice)
Lettuce cups (optional)
3 heads endives
Cilantro or mint sprigs for garnish

Whisk dressing ingredients together. Set aside.
Crumble tofu - place in a food processor and give it a couple of pulse, being careful not to turn tofu into a paste.
Finely chop the herbs. Use a food processor if desired.
Chop mangoes.
Toss tofu, mangos and herbs with dressing. Let sit for 15 minutes before serving
Serves: 6

Credits: Flavor Explosions

Posted in Appetizer, Base Tofu Product, Course, Cuisine, Hodo Firm Tofu, Recipes, Salad, Thai |

Quinoa Upma with Curry Nuggets

April 20th, 2013

12oz       Quinoa
32oz       Water
2oz         EVOO
1oz         Cumin
1oz         Black Mustard Seeds
6 oz        Onion, diced
1 oz        Curry Leaves
1oz         Ginger, grated
2oz         Serrano
24oz       Hodo Curry Nuggets
16oz       Edamame
16oz       Grape Tomatoes
1.5oz     Kosher Salt
2oz         Cilantro, chopped

1. Rinse quinoa. Drain.
2. Heat oil, add mustard, then cumin. Wait till spices pop. Add curry leaves
3. Add onions, ginger and chili saute till onion is translucent, add salt.4. Add drained quinoa, sauté. Add water, bring to boil.Cover, then simmer on low 20 minutes. Fluff.
5. Add Hodo tofu nuggets, edamame and tomatoes. Toss. Garnish with cilantro and nuts.

Serves: 10

Credits: Flavor Explosions

Posted in Base Tofu Product, Course, Cuisine, Hodo Curry Nuggets, Indian, Main Dish, Recipes |

Tofu Parsley & Raisins Salad

April 20th, 2013

Dressing:
1 Tablespoon light soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sugar
½ Tablespoon kosher salt
A pinch white pepper
1 1/2 Tablespoon sesame oil
1/2 Tablespoon Sichuan peppercorn oil or chili oil

Herbs:
1 bunches flat leaf Italian parsley, stems removed , chopped
½ bunch cilantro leaves , chopped
2 stalks green onions, green parts only
2 12-oz Hodo firm tofu, drained , crumbled
½ cup golden or Hunza raisins, roughly chopped
2 Tablespoons pine nuts, toasted

Whisk dressing together. In a large bowl, toss herbs with crumbled tofu, raisins and pine nuts. Add dressing and toss to coat.

Serves: 4

Credits: Flavor Explosions

Posted in Base Tofu Product, Californian, Course, Cuisine, Hodo Firm Tofu, Recipes, Salad, Side-Dish |

Firm Tofu with Cilantro, Mint and Toasted Coriander

April 20th, 2013

2 12-oz Hodo Firm Tofu, cut into cubes
1/4 cup extra virgin olive oil
1/2 cup coriander seeds, whole, toasted then ground
1 Tablespoon kosher salt
1/2 cup fresh cilantro, chopped
1/2 cup fresh mint, chopped
1/2 cup pine nuts

Pan fry firm tofu in oil till golden. Remove. Add ground coriander and salt to the pan and fry till fragrant. Toss in tofu and remove from heat. Mix in herbs and pine nuts.

Serves: 4

Credits: Flavor Explosions

Tags: hodo soy
Posted in Base Tofu Product, Course, Cuisine, Hodo Firm Tofu, Indian, Main Dish, Recipes, Side-Dish |

Kale Pesto Yuba

March 27th, 2013

Yuba makes a great gluten-free “pasta”. This is probably the most nutrient-rich pasta on earth!

1 bunch lacinato kale, veins removed
3 cloves garlic
2 teaspoons kosher salt
black pepper, ground
1/2 cup EVOO
1/2 cup pine nuts, toasted

4 sheets fresh Hodo yuba, sliced ¼ inch strips

Blanch kale and half the garlic in salted boiling water, 3 minutes. Transfer to a food processor and puree with remaining garlic, salt, pepper and EVOO. Toss pesto with yuba strips and pine nuts.

Serves: 4

Credits: Flavor Explosions

Tags: hodo soy, Tuba
Posted in Base Tofu Product, Californian, Course, Cuisine, Hodo Yuba, Italian, Main Dish, Recipes |

Tofu Trio on a Stick with Chermoula

March 27th, 2013

We served this skewer at Eat Real Oakland 2012. It was a hit! This is a multi-part recipe.

Spiced Firm Tofu:
24 oz Hodo firm tofu, sliced into 1 inch cubes slabs
1/4 cup EVOO
1/4 cup Aleppo spice rub

Poached yuba:
2 lbs yuba (previously frozen, thawed)
1 Tablespoon salt
3 Tablespoons ras-el-hanout

2 lbs Hodo Curry Nuggets

Poached Quince:
6 cups water
3/4 cup sugar
1 Star Anise
1 cinnamon stick
3 cloves
5 lbs or 8 quince

Chermoula:
5 garlic cloves
1/4 cup capers, drained
3/4 preserved lemon, deseeded, whole
1 Tablespoon lemon juice brine – from preserved
1 bunch cilantro
1 bunch flat leaf parsley
1 cup EVOO

To marinade the firm tofu:
Drain tofu and pat dry. Mix together Aleppo-Spice rub ingredients and rub on tofu. Marinade overnight.

To make the poached yuba: Chop up yuba. Cover yuba with water, add salt and spice. Simmer 45 minutes. Drain thoroughly. Wrap with cheesecloth, steam loaves 45 minutes.

To poach the quince: Cut quince, or pre-poach before cutting to make it easier. Peeling optional. Core and cut into 1 inch cubes. Bring water, sugar and spices to boil. Poach quince about 30-60 mins – firm tender but not totally mushy, time depending on how ripe the fruit is.

To make the chermoula: Place garlic, capers, juice in food processor, pulse. Add preserved lemon, followed by herbs. Pulse till coarse paste forms. Fold in EVOO.

Assemble and grill skewers. Serve with chermoula.

Makes 40 servings

Credits: Flavor Explosions

Tags: curry nugget, hodo soy, tofu, Tuba
Posted in Base Tofu Product, Course, Cuisine, Hodo Curry Nuggets, Hodo Firm Tofu, Hodo Yuba, Main Dish, Morrocan, Recipes, yuba |

Vadouvan Devilled Tofu

March 27th, 2013

Vegan mayonnaise:
1/2 cup unsweetened soy milk
2 Tablespoons Dijon mustard
1 cup oil (preferably rice bran, canola is OK)
2 Tablespoons lemon juice

Dressing:
1 cup vegan mayonnaise
2 Tablespoons Dijon mustard
2 Tablespoon Vadouvan spice mix
2 teaspoons curry powder
½ teaspoon turmeric
2 teaspoons kosher salt
1 teaspoon black pepper, ground

2 12oz medium tofu
1 teaspoon Indian black salt

2 shallots, minced
2 celery stalks, finely diced
1/2 cup cilantro, stems and leaves
1/2 cup golden Hunza raisins

Rice crackers or Endives lettuce cups

Make vegan mayonnaise: Place soymilk and mustard in a blender. With blender running, slowly drizzle in oil in a thin stream. Then add lemon juice and pulse to combine. Combine dressing ingredients and set aside.

Cut tofu into 1-inch thick slices. In a saucepan, cover tofu with salted water and bring to a boil. Simmer for 15 minutes. Gently remove and drain, then place on a kitchen towel and pat dry.

Mash tofu lightly with a fork leaving big pea-sized chunks. Sprinkle on black salt. Toss mashed tofu with chopped shallots, celery, cilantro and raisins. Add dressing and toss to combine.

Serve on Endive lettuce cups or rice crackers.

Serves 6

Credits: Flavor Explosions

Tags: appetizer, hodo soy, tofu
Posted in Appetizer, Base Tofu Product, Course, Cuisine, Hodo Medium Tofu, Indian, Recipes |