Founder and CEO Minh Tsai, along with over 90 employees. Board members include Sue Conley of Cowgirl Creamery and Anya Fernald of Belcampo.
As a child in Vietnam, Minh Tsai took morning strolls with his grandpa to the neighborhood tofu shack. The freshness and artisan-quality of the soymilk, tofu and yuba of his childhood eluded Minh for many years and ultimately led Minh to leave a finance career to found Hodo Soy in 2004. Hodo now supplies tofu to Chipotle nationwide, sweetgreen, and notable Bay Area restaurants including Slanted Door, State Bird Provisions, The Progress, SHED Cafe at Healdsburg Shed, and Mister Jiu’s.
Hodo sources soybeans with specific protein and fat composition to make their creamy soy milk, the basis of all their products. They use the whole bean, including its seed coat, and double extractions to get the most protein and fiber out of the bean. Their tofu is simply this soy milk combined with calcium sulfate, a natural mineral. Hodo meticulously minimizes the ratio of calcium sulfate to soy milk, ensuring a superior taste and texture. Their tofu is nutty, sweet, and smooth, with an average of 50% more protein than other tofu on the market. Fresh yuba (“tofu skin”) is made by heating the soy milk and allowing the fat and protein to form paper-thin sheets, which are then lifted off the surface by hand. Hodo is the only maker of fresh organic yuba in the country.
Hodo sources US-grown, organic, non-GMO soybeans from farmers’ cooperatives. All products are certified organic, vegan, preservative-free, gluten-free, and non-GMO.
Hodo Soy Beanery gives the bean pulp left over from their soy milk-making process for use as organic ranch fodder.
Listen and Learn
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »