Hodo

People

Founder and CEO Minh Tsai, along with over 150 employees

About

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 and found Hodo in 2004.

Process

Hodo sources soybeans with specific protein and fat composition to make their creamy soy milk. They use the whole bean 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. 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.

Sourcing

Hodo sources US-grown, organic, non-GMO soybeans from farmers’ cooperatives. All products are certified organic, vegan, preservative-free, and gluten-free.