- Base Tofu Product (84)
- Course (85)
- Cuisine (79)
1 TBS black pepper, ground
1 TBS seasalt
2 TBS garlic powder
6 TBS sugar
1/4 cup water
2 Hodo Medium Tofu, cut into 1 inch cubes
Mix all ingredients together to make a thin slurry. Add tofu and gently toss to marinade 5 minutes. Drain.
Heat oil in fryer – 375F. Drop in tofu and fry till golden brown, about 5 minutes. Serve with Srirachup and vegan shallot aioli.
Hodo Medium Tofu can only be found at our FM stands in San Francisco and Palo Alto. You can substitute with our Firm Tofu.
Recipe credits: Duy Diep of Hodo Soy
Ma Lan Tou is a refreshing Shanghainese cold appetizer. In Shanghai, they use a vegetable called Indian Aster, but here substituted with Shungiku in Japanese or Tong Ho/Tong Hao in Cantonese/Mandarin.
1/4 cup light soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon white pepper
3 Tablespoons sesame oil
1/2 bunch chrysanthemum Shungiku leaves, chopped
1/2 bunch flat leaf Italian parsley, stems removed, rough mince
1/2 bunch cilantro leaves, chopped
2 stalks green onions, green parts only, chopped
1 lb Hodo firm tofu, crumbled
Prepare the dressing. Whisk dressing ingredients together. Set aside.
Prepare the salad: Finely chop the herbs. Crumble and roughly mash tofu with a fork. Toss tofu and herbs with dressing. Let sit for 15 minutes before serving.
Credit: Flavor Explosions
The soy yogurt you find on grocery store shelves are always laden with sugar, or flavored that you can’t add them to a savory dish. Make your own using our soymilk and you will be amazed on how easy it is to add good probiotics into your life, and keep it all plant-based.
We used a vegan soy yogurt culture from Cultures for Health, which by the way, has some great videos and tutorials on working with cultures. The yogurt can be used as a reculture, too, so make sure you save a quarter cup of the homemade yogurt for your next batch.
1/2 gallon Hodo Soymilk
1 sachet vegan yogurt starter
Heat soymilk till it starts to bubbles on the edge, stirring occasionally. Remove from heat and cool it in an ice bath till it reaches 110F. Add a packet of yogurt starter, and stir. Pour the milk into class containers and incubate at around 110F till desired thickness, about 4-8 hours.
There are several methods to “incubate” your yogurt.
1) Use an immersion circulator and keep the water bath at 110F, which I find is the most fool-proof method
2) Thanks to a tip from Jess at GoodEggs, place the jars of prepared soymilk in a cooler, then stuff towels and a couple bottles of hot water in the cooler.
3) Place in a warm place by your stove pilot light
4) Place in a warmed (but off) oven
That’s it. You can get Hodo soymilk from our farmers market stands in San Francisco and Palo Alto, and also through Good Eggs.