Hodo Consolidates Farmers' Markets

We are sad to announce that we have closed our East Bay farmers’ market locations. Some of these farmers’ markets have been a home to Hodo for years and we will truly miss our customers. Unfortunately, these markets are no longer financially sustainable for us.  We will continue to look for ways to get you as many varieties of our tofu as possible, so please share your ideas!

In the meantime, you will find Hodo tofu at a growing number of local restaurants, grocery stores, schools, hospitals and other locations.  You can also directly source Hodo products through the local CSA called Eating With the Seasons.  If Eating With the Seasons doesn't carry your favorite products, let them know!  They are open to offering more selection whenever the interest surfaces! 

 

Here is a list of East Bay retailers who carry Hodo’s fresh tofu products.  A complete list of all Hodo’s retail customers appears on our website.  Help us increase the variety by asking your local stores to carrying your favorite tofu!

We are grateful for your continued support.

Hodo Soy Beanery's East Bay Retail Customers
	Firm	Braised	Yuba	Spicy Yuba Strips	Five Spice Tofu Nuggets	Spicy Curry Nuggets	V-Egg-an Salad
Alameda Natural	x	x		x	x	x	x
Andronicos Shattuck	x	x	x	x	x	x	x
Berkeley Natural Grocery		x		x	x	x	x
Costco Richmond	x			x	x
El Cerrito Natural Grocery		x		x	x	x	x
Local Butcher Shop	x	x	x		x
Market Hall	x	x	x	x	x	x	x
Monterey Market	x	x	x	x	x	x	x
Star Market	x	x		x	x	x	x
Whole Foods Berkeley	x	x	x	x	x	x	x
Whole Foods Oakland	x	x	x	x	x	x	x
Yasai Market	x	x		x	x	x	x

Hodo Tofu Now Available in a CSA!

Happy Summer!

At our beloved start-up, we enjoy a quickly-changing environment and the new challenges that it brings every season.  But the first day of summer this year greets us with a particularly exciting development:  Hodo's first CSA!

That's right, you can now get your favorite Hodo products delivered to your neighborhood every week with your fresh produce!  You don't have to rely on what will be available at the farmers' market or on making time for a trip to a natural grocery store.

CSA, Community Supported Agriculture, is an exchange whereby farmers offer shares (which usually translate to a veggie box, but is not limited to vegetables) to interested consumers who "subscribe" by buying a month or a years'-worth of shares in advance.  This arrangement enables farmers to receive payment early in the season when their costs are the highest.  And it allows consumers, or members, to buy fresh, locally-grown, organic produce directly from the farmer.

Eating with the Seasons, heralded as the Bay Area's favorite CSA for giving customers choice (and an amazing array of it) in what they receive each week, now offers Hodo Firm Tofu, Curry Nuggets, and Spicy Yuba Strips!  Every week when Eating with the Seasons members place their orders and select exactly what produce and additional local products they want delivered, they can choose Hodo tofu from the MISC section.

Eating with the Seasons has long offered proteins like meat, cheese, eggs, and nuts for their members to select alongside produce from Herbert Family Farm and other farming Greats in the Hollister area.  So when we approached them with the suggestion to carry tofu, their interest was peaked.  Then they sampled Hodo's tofu and were sold.  "I don't usually like tofu," Eating with the Seasons' Operations Manager Bryan Proehl said, "But these are delicious!"

For anyone wishing to try Eating with the Seasons' CSA, there's an easy and low-commitment way to do it: the "4 week trial" option.

Emma's Yellow Tofu Curry

The other night, I found myself in the mood for some curry. I also had the good fortune of having two fresh-from-the-farmers-market firm blocks of Hodo tofu. It was decided. I would make Tofu curry.

Although I thoroughly enjoying cooking, I’m not quite able to create any dish that comes to mind, so I went to the Internet. I took my inspiration from a Fine Cooking recipe and adapted it to include fresh ingredients from my garden and my local North Berkeley Farmers market.

Cooking this yellow curry was almost as good as eating it, the aroma lemongrass, curry, and coconut milk that filled my kitchen was irresistible. It’s a good thing that this dish was so quick to make because by the time it was done I was practically salivating.

With this recipe, I discovered a new way to cook with tofu. This yellow curry was the perfect combination of delicious fresh ingredients and a creamy curry that was bursting with flavor. This dish would go well served with basmati or brown rice. Enjoy!

1 (13.5- to 14-oz.) can coconut milk (alternatively you could experiment by using Hodo unsweetened soy milk)

1/4 cup yellow curry paste

1 cup homemade vegetable broth (simply boil water, celery, onions, carrot, bay leaves, garlic, salt and pepper, and whatever additional veggies you like for a few hours or until desired strength, and then strain vegetables out and use liquid only)

2 Tbs. light brown sugar

1 tsp. fish sauce

3/4 cup green bean pieces

3/4 cup sliced onions

3 stalks fresh lemongrass cut into 3- to 4-inch pieces

6 whole fresh lime leaves

2 or more Hodo firm tofu cut into bite-size pieces

3/4 cup eggplant, peeled and cubed in ½ inch cubes

3/4 cup zucchini, cubed in ½ inch cubes

3/4 cup oyster mushrooms, pulled apart into bite-size pieces

3/4 cup loosely packed Thai basil leaves

4 Lime wedges, for garnish

Place eggplant and zucchini on baking sheet and drizzle with a little olive oil. Bake at 400 until eggplant is soft and golden brown. Set aside.


Over medium heat in a large wok or saucepan, bring ½ cup of the coconut milk to simmering. Stir the milk occasionally until it is thickened and reduced by about half. This will take about 4 or 5 minutes.


Add the curry paste to the coconut milk, whisk in the curry paste for 1 minute. Then whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer.



Add the green beans, onions, lemongrass, and lime leaves and continue to simmer.

After a couple of minutes, add in the Hodo tofu, mushrooms, zucchini, and eggplant and continue to simmer until everything is cooked to your liking; it should take around 3 minutes.


Remove the curry from the heat. Taste the curry and if preferred add more sugar or fish sauce, and then add the basil leaves. Remove the lemongrass and lime leaves. And finally, toss on the lime wedges for garnish.

Bon Appetite!