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).

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
(1 pack of Hodo Firm Tofu – alternate recipe)
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!

(*alternate recipe: adding a block of firm tofu into this final mix of cooked yuba prior to steaming adds moisture and a softer texture.  Gently mash up a block of Hodo Firm Tofu with your hands, and add it in loose chunks into the overall mix, then continue with tying process)

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

Angel Hair Yuba with Nettle Pesto

October 19th, 2015

Hodo Soy's Tofu Disruption dinner event in San Francisco, California on Monday, September 28, 2015. Angel Hair Yuba, Nettle, Pine Nuts, Pecorino.

Yuba makes for the perfect gluten-free, high protein “fresh pasta”.  We made little bites of the nettle yuba pasta for our Tofu Disruption reception.  The robust, almost meaty flavor of the nettle complements the nuttiness and chewiness of the yuba making each bite most satisfying.

2 5-oz Yuba, sliced into thin noodles

1/2 lb nettle
2 tablespoons EVOO
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper

1/4 cup EVOO
1/2 cup pine nuts, roasted
Pecorino, shaved

To make the nettle pesto:
Rinse and wash nettles using rubber gloves and a pair of tongs. Drain and spin-dry with a salad spinner. Remove any large stems (they make great compost as they give out lots of nitrogen, no seeds nor flowers, though).

Melt olive oil in a medium saucepot over medium high heat and add sliced garlic; sauté until golden brown. Add nettles, cover immediately to capture the aroma and cook until wilted, about 2 minutes. Add salt to taste. (Make sure nettles are cooked before you taste them; they loose their stinging qualities once cooked.)  Finish with some black pepper.

Using a blender, puree nettle until smooth.   Drizzle in EVOO as you puree.  Keep warmed.

Toss nettle pesto with thinly cut yuba.  Sprinkle with pine nuts and serve with some shaved pecorino.

Serves: 4