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).

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

Pesto:
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

Tofu Shrimp and Quince Laab

October 19th, 2015

Hodo Soy's Tofu Disruption dinner event in San Francisco, California on Monday, September 28, 2015. Tofu Laab, Shrimp, Asian Herbs, Quince and Chicharron.

For our inaugural Tofu Disruption event, we served bites of tofu laab at our welcome reception.  The shrimp complemented the tactile texture of the tofu, and the tartness and crunch of the quince nicely complements the mixture.

2 blocks Hodo Firm Tofu (or if you can, get your hands on some of our medium tofu, that offers a great consistency -available at SF Sat Farmers’ Mkt – Saturdays at CUESA)

1 lb small shrimp, peeled, blanched and diced (omit for vegan)

2 quinces, peeled, poached and diced small
Water to cover
Juice of 1/2 lemon
1/2 cup sugar

Herbs:
5 kaffir lime leaves, vein removed, chiffonade
1 cup cilantro leaves and stems, chopped
1 cup green onions, sliced thinly
1/2 cup mint leaves, chiffonade
1/2 cup Vietnamese cilantro leaves, chiffonade

Dressing:
4 Tablespoons fish sauce, substitute with soy sauce for vegan version
6 Tablespoons palm sugar
3 cloves garlic, minced fine
4 Fresno red chilies, seeded and chopped finely
2 limes, zest and juice

2 Tablespoon toasted rice powder (from 3 Tablespoons glutinous rice)

Garnish:
Chicharron (from 4505 Meats)

Drain and pat dry tofu.  Crumble into pea-sized pieces.

Prepare the shrimp: Bring a heavily salted pot of water to boil.  Remove from heat, add shrimp and stir.  After a few minutes, check to see if shrimp is pink, then remove and transfer to a bowl of iced salted water.  Drain and pat dry.  Dice.

Prepare the quince:  Peel and dice quince small and drop into a pot of water with lemon juice.   Add sugar, and bring to a simmer and boil till quince is tender.  Remove from heat, shock in cold water.  Drain and pat dry.

Preparing the dressing: Whisk together lime juice, fish sauce and sugar and till the sugar is dissolved. Then mix in fresno, lime zest and garlic.  Set aside.

Preparing the toasted rice: Dry-fry the glutinous rice (without any oil) under medium heat till golden brown.  Remove, let cool slightly and grind into a powder with a spice mill, or a mortar and pestle.  Set aside.

Assembly:  Mix in the rice powder, herb mixture, shrimp, quince and dressing tofu and toss to combine.  Let sit for 10 minutes for the flavor to come together.  Serve with a piece of chicharron.

Serves: 10

 

Soy Yogurt

August 27th, 2015

With the recent closure of Whole Soy operations, we have been deluged with phone calls on selling soy yogurt. Hodo doesn’t make soy yogurt or any fermented soy products. However, we have been advising folks to make their own soy yogurt using our wonderfully rich and creamy soymilk. Our soymilk is made from crushed whole soybeans, and our higher brix (the measure unit for concentration of soy) makes DIY soy yogurt making a breeze. They come out super thick. Our milk has already been heated up to 180F in our production process, so the proteins are ready to be worked on by the yogurt enzymes.  You don’t need to heat it up and cool down, dramatically reducing the active time to prepare the yogurt to literally a few minutes, no kidding!  And by making it yourself you can control the amount of sugar (no thank you!) and thickeners of choice (optional).

In the local Bay Area, you can purchase Hodo soymilk from retailers such as Rainbow, Birite Market, Farmigo, Good Eggs, Berkeley & Alameda Natural, Sun Country, Heartland, and of course, at our market stand at the Ferry Building.

To make soy yogurt, you would need a culture starter of some sort. This could be a few tablespoons of your favorite yogurt with live cultures, or you can purchase some cultures from places like Cultures for Health. They have different strains of enzymes for different types of yogurt, even vegan ones!  If you are not particular on the vegan culture, you may use the other cultures on soymilk too.

1. Buy Hodo soymilk
2. Heat soymilk till 110F (use a thermometer). This should take only a few minutes. 110F is the temperature for a nice hot bath.
3. Stir in some culture. (if using the Vegan Starter from Cultures for Health, I use half a sachet for 1/2 gallon milk)
4. Pour into clean glass jars. You may cover the jars.
5. Place in a warm area (about 105-108F) for 6-8 hours to thicken, or less depending on apparatus used*
6. Transfer to the fridge, it will continue to thicken.  Yogurt should smell clean, vegetal and fresh.

Some folks who like it super thick would add a thickener – like arrowroot, agar – however, we feel our milks are so thick, it is not necessary,  You can also strain the yogurt to make it Greek-like.

* Here are some ideas to create the environment that will make your cultures happy
– use a yogurt maker
– use an immersion circulator (sous vide) like the Sansaire. which you can get from any Sur La Table or even Amazon. It only takes 2 hours this way.
– place it near a pilot light of your stove
– warm an oven on low. Then turn it off. Place yogurt in the closed oven.
– place it near your hot water boiler
– and if you live in a hot place in the summer, place it outdoors
– get a cooler, place your yogurt in there, stuff towels around it, add a hot water bottle to keep everyone warm

hodo soy yogurt