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.

Soy Yogurt

July 23rd, 2014

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.

soy_yogurtWe 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.

Cool Sesame & Dino Kale Yuba Noodles

June 19th, 2014


Cold sesame noodles are ubiquitous in Chinese cuisine.  This version uses Hodo Yuba in place of a starchy noodle and with the addition of the hearty lacinato kale, this dish becomes an easy nutrient dense and delicious summer salad!

1 pack of Hodo Yuba sheets
1 bunch of lacinato kale

1/3 cup tahini
1/3 cup rice vinegar
4 T gluten-free tamari
2 t sesame oil
1 t sugar
1/3 T salt
7g ginger
5 cloves garlic

optional to garnish: julienned cucumbers, toasted sesame seeds, chopped parseley and/or cilantro, red chili flakes

Remove Yuba from packet and place on cutting board. (There’s no need to unfold the sheets, but if you are unfamiliar with the yuba, there are two folded sheets in the pack, FYI!) Cut yuba to desired width, like you would with regular pasta – for this dish, I prefer about 1/2″ wide noodles. Toss cut yuba into a large mixing bowl and pull apart to separate.

Rinse the kale and strip the main vein out, reserve to snack on, stir-fry or pickle! Cut similarly to the yuba noodles in width (hint: cut lengthwise to get longer rather than shorter strips.) Toss chopped kale in with the yuba and set aside.

For the sesame sauce, these are the basic ingredient quantities, but as always, adjust to taste! (You can use this sauce with anything, by the way, regular noodles, as a dipping sauce for veggies & tofu, etc etc etc.) Peel ginger and grate, conserving the liquid as well. Peel and mince the garlic (I tend to drop both ginger and garlic into the food processor at the same time and mince into almost a paste.) Add all other ingredients and puree together.

Add sauce to yuba and kale and mix well! Garnish as you like. As a side dish, serves 4-6 and as a main, 2-3.

Sesame sauce can be prepared up to a few days in advance.  The salad can be prepared a day in advance – yuba and kale both hold up very well, and the kale actually softens up a bit with time!  (Perfect for picnic planning.)

Hot and Sour Soup

June 19th, 2014

hot sour

Hodo medium tofu is ethereal in this classic Chinese hot and sour soup.

4 cups chicken or vegetable stock
1/4 cup chinkiang  black vinegar (sub with balsamic vinegar)
1 Tablespoon ground white pepper
1 teaspoon kosher salt
2 cups fresh mushrooms (preferably nameko or shiitake)
1 cup bamboo shoot
1 egg, beaten with a little water
1 Tablespoon cornstarch + 2 Tablespoons water
Green onions, sliced finely
1 block of Hodo Medium Tofu, cut into thick batons

Bring stock, vinegar, pepper, and salt to boil.  Add mushrooms and bamboo shoots.   Simmer till mushrooms are tender.  Lower heat, then drizzle beaten egg over the soup in concentric circles, let stand for 2 minutes before stirring.  Make cornstarch slurry by dissolving cornstarch in water. Add to soup and stir till thickens. Add tofu and cook till heated through.  Taste for salt, acid and pepper.  Garnish with green onions.