Founder and current CEO Minh Tsai, along with over 70 employees. Board members include John Scharffenberger and Billy Bramblett.
As a food lover unable to find fresh organic soy products in the Bay Area, Minh Tsai left a finance career to found Hodo in 2004. Hodo now supplies tofu to Chipotle nationwide and notable Bay Area restaurants including COI, Greens, Shizen, Slanted Door, State Bird Provisions, and The Progress.
Dried soybeans are soaked overnight and ground into a purée using an industrial-sized stone grinder. The purée 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’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 form paper-thin sheets; these sheets are peeled off the surface of the warm milk. Hodo often sells products within days of when they are made.
All soybeans, which make up the vast majority of what goes into Hodo 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, and non-GMO.
Hodo Soy Beanery gives the bean pulp left over from their soy milk-making process for use as ranch fodder.
Listen and Learn
In October, the pumpkin patch on the farm in Nicasio is open every day for visitors. Families can pick out pumpkins, enjoy a maze and hay rides, and shop for local products. The farm also offers tables, seating, and room to run.
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 »