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.

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.

Aleppo Spiced Roasted Hodo Firm Tofu + Cinnamon Brown Sugar Roasted Kabocha + Soy Tzatziki

November 12th, 2013


Aleppo Spiced Tofu:
1 12 oz Hodo firm tofu, sliced into rectangular slabs
Spice Rub:
2 Tablespoon Aleppo pepper, crushed
2 Tablespoon Hungarian paprika
1 Tablespoon cumin, ground
1 Tablespoon fennel, ground
2 Tablespoon coriander, ground
½ Tablespoon mint, dried
¼ teaspoon nutmeg
1 teaspoon sumac
½ teaspoon long pepper, ground
1 teaspoon kosher salt
½ teaspoon sugar
½ cup EVOO

Drain tofu and pat dry. Mix together Aleppo-Spice rub ingredients and rub on tofu. Marinade overnight. Place on parchment on baking sheet. Roast in oven 400F for 25 minutes

Roasted Kabocha and Pearl Onions:
½ Kabocha / 4 slices
2 Tablespoons EVOO
1 cup pearl onions

3 Tablespoons brown sugar
2 teaspoons cinnamon, ground
¼ teaspoon cumin, ground
¼ teaspoon mace, ground
¼ teaspoon ginger, ground
¼ teaspoon garlic granules
½ teaspoon kosher salt

Par-steam kabocha, cut into slices. Pat dry. Brush with EVOO. Toss pearl onions with EVOO and salt. Mix together cinnamon-rub ingredients and sprinkle onto kabocha. Place kabocha and onions on parchment on baking sheet. Roast in oven 400F for 35 minutes until kabocha is tender and onions is translucent.

1 Japanese cucumber, grated, drained
1 cup soy yogurt
2 Tablespoons lemon juice
1 clove garlic, minced
1 teaspoon dill, chopped

Whisk together all ingredients

Serves: 4

Fennel-Pollen Scented Zucchini and Tofu Penne

August 20th, 2013

A taste of summer.

penne zuchinni tofu

8 oz spelt penne, cooked according to package directions
3 Tablespoons olive oil
3 cloves garlic, minced
4 zucchini, grated
1/2 cup parsley, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon fennel pollen
1 12-oz Hodo Firm Tofu or Medium Tofu, crumbled

1. Boil pasta in salted water according to package directions, drain.
2. Heat oilve oil in a saute pan, add garlic and cook till golden brown and fragrant.    Add grated zucchini and cook till tender.  Remove from heat.  Add parsley, salt, pepper, fennel pollen and crumbled tofu and toss to mix.  Finish with a drizzle of olive oil.

Serves: 6