Founder and CEO, Minh Tsai, along with over 100 employees. Board members include John Scharffenberger and Billy Bramblett.
As a food lover unable to find fresh organic tofu products in the Bay Area, Minh Tsai left a finance career to found Hodo Soy in 2004. Hodo Soy now supplies tofu to Chipotle nationwide and notable Bay Area restaurants including Greens, Slanted Door, State Bird Provisions, The Progress, Mister Jiu’s, and Shizen.
Dried soybeans are soaked overnight and ground into a slurry using an industrial-sized stone grinder. The slurry is then cooked by steam injection at high heat for 60 minutes, and liquid (soymilk) is extracted. Soymilk is the basic ingredient for all of Hodo Soy’s products. To make tofu, calcium sulfate is used to coagulate the soymilk into curds. The bean curds are wrapped in cheesecloth and pressed into various textures, from medium to firm. Fresh yuba (also known as tofu skin) is made by keeping the soymilk warm and allowing the fat and protein to rise and form paper-thin sheets; these sheets are peeled off the surface of the warm milk. Hodo Soy often sells products within days of when they are made.
All soybeans, which make up the vast majority of what goes into Hodo Soy products, are organically grown in the Midwest. Most of their spices are imported from Asia. All products are certified organic, vegan, preservative-free, gluten-free, kosher, and non-GMO.
Hodo Soy’s okara (the left-over soybean pulp from the soy milk-making process) is used for ranch fodder.
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