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.

Cabbage and Tofu Coconut Stew

August 20th, 2013

Slow braised cabbage and Hodo tofu in a coconut stew.

cabbage and tofu coconut

1/2 yellow onion, diced small
2 Tablespoons rice bran oil
2 Tablespoons pickled radish
2 cups coconut milk
1 cup water
1 teaspoon kosher salt
1 Tablespoon sugar, optional
1 head Savoy cabbage, torn into large pieces
1 cup mixed bell peppers, seeded, julienned
1 12-oz Hodo Firm Tofu or Medium Tofu

1. Heat oil in a pot, and sweat onions till translucent.
2. Add pickled radish, saute one more minute.
3. Add coconut milk, water, salt, sugar and cabbage, stir to mix, and cover and simmer on low until cabbage is soft, about 20 minutes.
4. Add bell peppers and tofu and heat through.

Serves: 4

 

 

Soy Omelet

August 13th, 2013

Soy Omelet is quite simple to make. Try at home with our fresh yuba skins!

Ingredients:
4 sheets of Hodo Yuba
1 Tbs vegetable oil
Marinade:
1/4 cup tamari
3/4 cup water
2 Tbs sugar
Directions:
Whisk marinade ingredients together. In a glass bowl, submerge yuba (keep folded) in marinade overnight. Drain yuba and discard marinade. Heat a skillet on high heat. Add vegetable oil and sear yuba until brown, about 5 minutes on each side. Allow to cool before slicing. Enjoy!

Spicy Yuba Slaw

August 8th, 2013

cabbage_salad_yuba

2 8-oz Hodo Spicy Yuba
1/2 head red cabbage
1/2 cup herbs (parsley, green onions)
Additional rice vinegar, chili flakes
Sesame seeds

 

Just shredded purple cabbage, toss with Hodo spicy yuba. If you want it wetter, add rice wine vinegar to taste. If you want it spicier, add more chili flakes. Chopped parsley, scallions from whites to green tops and black and white sesame seeds.

Toss together, let sit in fridge for flavors to come together.   Serve cold.  Use as a condiment, salad, filling for sandwiches or wraps.

Credits: Henry Hsu