Hodo Invites Ideas for our new kiosk

Are you questioning the buzz about a Hodo kiosk in the Ferry Building opening in May? Well, believe it! Across from Out The Door and next to Gott's Roadside, Hodo is opening its first very own retail space! We will sell many new ready-to-eat breakfast and lunch items, flavored soy milks, and all our freshly-made soy products.

Our kiosk will serve as a stage to present our soy innovations, as we have them. Our current projects include:

Tofu-flavored Bacon. No one's succeeded in making a truly delicious soy-based bacon substitute, including us, so we've switched gears and begun developing a soy-flavored bacon. Yes, we are still a vegetarian company, but we're making this one small exception in pursuit of an amazing product.

Soy Liqueur. We haven't perfected the fermentation process, but as soon as we do, our beverages will be even more intoxicating! Look for soytinis and Long Island Soy Teas at our kiosk bar soon!

Edible Soyrangements. Edible gifts have taken off, and Hodo has tested some beautiful yuba roses and braised tofu tulip bouquets. They look fantastic and taste delicious... so long as you present them to your loved ones in a refrigerated space.

What ideas do you have for new soy innovations? We welcome your suggestions! We want the launching of our kiosk to be a collaborative community event!

Green Chili-Tofu Tacos

One of the characteristics I admire the most about our farmers' market customers is their innovativeness with our tofu products. Every market, I hear about new culinary feats they're performing at home. This quality shouldn't surprise me. After all, they eagerly experiment with yuba, an unfamiliar product to most Americans. And our regular customers are usually up for buying whatever product is new. Our Curry Tofu Nuggets were a best-seller during their debut month. And I don't think that's because the curry beat the Five Spice Jerky in flavor or texture, which is impossible.

Just as admirable as our customers' adventurousness in the kitchen is their willingness to share their masterpieces with us and the public. Ferry Plaza Farmers' Market customer Katie recently sent her Green Chili-Tofu Taco recipe to me, via her new blog Veggie Vanagon. I tested the recipe, and give it the Hodo stamp of approval. Here's Katie's blog:

I love green chili. Not soup, but more like a sauce. Actually, I’m obsessed with it. It is my preferred accompaniment to eggs, burritos, tacos, potatoes, whatever! It is rich (without being creamy) and savory. It is spicy. I love it!

I have only really encountered green chili in the mountain west and the southwest. It is made with fire-roasted green chiles, broth, onions, garlic and a tiny bit of cornstarch to thicken it up. I love to make a batch to have on hand for tacos or breakfast.

For the tofu, I always use extra firm as it has less water content and browns quickly without falling apart. I am lucky enough to have a local, excellent beanery from which to source my extra firm. Check it out here: Hodo Soy Beanery. If you don’t have that fine option, look for tofu that is packaged with just a plastic wrapper and not in the tub. Sometimes it is called “nigiri tofu” after the coagulant that is used to make it. You can find this kind of tofu at most major grocery stores, in the same place as the water-packed tub tofu.

Green Chili-Tofu Tacos

Ingredients:

Green Chili

• 1 tablespoon of vegetable oil
• 1 onion, finely diced
• 3 cloves of garlic, minced
• 2 7 oz. cans of Ortega Green Chiles
• 2 cups of veggie broth (I use Better Than Bouillon)
• 1 tablespoon of cornstarch dissolved in 1 tablespoon of water
• Salt and pepper to taste

Instructions:

1. Heat oil in a medium-sized saucepan on medium-high.
2. Saute onions until translucent, about 7 minutes.
3. Add garlic and cook and stir until fragrant, about 3 minutes.
4. Add green chiles and stir. Cook 3 minutes more.
5. Add broth and cornstarch slurry.
6. Stir until thickened and then turn down the heat to low.
7. Cook for 10 minutes more, stirring occasionally to prevent the sauce from sticking to the pan.

Tofu

• 16 oz. extra firm tofu
• 3 tablespoons vegetable oil

Instructions:

1. Slice tofu into 1 cm square cubes.
2. Heat oil in large saucepan on high.
3. When shimmering, add tofu.
4. Stir until tofu has developed a golden brown crust.
5. Remove from heat.

Garnishes

• Mashed yukon gold potatoes
• Refried beans
• Saute summer squash
• Cilantro
• Avocado
• Crumbled queso fresco
• Crema (or sour cream)

Construction:

1. Heat tortillas in cast iron (no oil) until they soften.
2. Smear with potatoes and/or beans.
3. Top with tofu and/or squash.
4. Garnish with cheese, crema, avocado and cilantro.
5. Fill side of plate with green chili sauce.
6. Enjoy!

To read more recipes from Hodofan Katie, check out her blog Veggie Vanagon!

Learn to Make Fresh Tofu at Home!

Hodo Soy Beanery is partnering with Urban Kitchen SF (http://www.urbankitchensf.org/) to create our first ever Tofu Making Class!

The class will be taught at the Hodo production facility on Thursday, September 16th from 6-8pm. You will receive a tofu-making kit along with all the necessary ingredients to make your own soymilk and tofu. The class includes a tour of our facility along with instruction by Hodo Soy Beanery Founder and Tofu Master, Minh Tsai along with this able staff.

Find out about the art and science of creating, fresh, delicious tofu from organic, non-GMO soybeans and calcium sulfate, a naturally occuring mineral. Learn to make soymilk from scratch and discover the joys of producing your own block of fresh tofu.

For more details and to buy tickets: http://tofu.eventbrite.com/