"While clichés remain, perceptions of the lowly bean curd are evolving, thanks to Oakland's Hodo Soy Beanery." Read more

CBS-5 Eye on the Bay
Liam Mayclem: "The Hodo Soy Beanery Tour is well worth it.  After one taste, I'm converted" Watch now

Oakland Magazine
"Niman is all about meat, and Tsai is all about soy, but the comparison jibes: restaurants are putting the name Hodo Beanery on their menus along with Niman Ranch–branded products." Read more

Oakland Tribune
"...a smaller local business that has a very consistent and high-level product"
Read more

Dining Around's Gene Burns discusses yuba with Tofu Master MInh Tsai and Marketing Director Dean Ku. Listen here

Diablo Magazine (December 2009)
Excerpt: "In addition to its freshly made soy, tofu, and soy milk, Hodo Soy has a quirky mix of ready-to-eat prepared foods, including soy omelets, kung pao yuba salad, and tofu jerky." Read more

San Francisco Chronicle (November 2009)
Excerpt: "People like eating this tofu because it actually tastes good," said Daniel Patterson, executive chef and owner of Coi in San Francisco. "That's not true of supermarket stuff." Read more

The Atlantic (November 2009)
Excerpt: "Like its Asian counterparts, Hodo's tofu is richer, creamier, and more redolent of soybeans than what is generally available in the States."
Read more

San Francisco Business Times (October 2009)
Excerpt: "Hodo Soy Beanery has a new home. This week, the tofu products maker is debuting its new, upgraded 12,000-square-foot facility at 2923 Adeline St. in West Oakland." Read more

Nichi Bei Times (February 2009)
Excerpt: "Specializing in the créme de la tofu, Hodo Soy Beanery distributes both fresh and prepared soy products through Bay Area farmers’ markets." Read more

Mighty Foods (February 2008)
Excerpt: Hodo “take[s] bean curd back to its rightful place, as a delicious, super-fresh, clean-tasting artisanal treat that vegetarians and meat eaters enjoy with gusto.” Read more

San Francisco Bay Guardian (September 7, 2007)
Excerpt: “The benefits of purchasing Hodo's hand-rolled tofu are the freshness and the astounding flavor that come from processing the beans in Hodo's nearby Santa Clara facility.”

7x7 San Francisco Magazine (August 21, 2006)
Excerpt: “No longer deemed hippie food, freshly made tofu is a revelation. Hodo Soy Beanery’s organic tofu is offered in every form.”

Portsmouth Herald, Maine (August 16, 2006)
Excerpt: “Hodo Soy Beanery in the San Francisco area is making soy custard with a ginger syrup, a soy chocolate mousse . . . I'd try making it myself but I'm too busy eating.” Read more

New York Times Magazine (August 6, 2006)
Excerpt: “Three years ago [Hodo] decided to cross into the mainstream. Now their clientele is mostly non-Asian. And while the yuba sells briskly, Tsai admitted that he is frequently asked, “Cool, but, uh, what do I do with it?” For this he has practical, easy answers.” Read more

Cuisine Kingdom, Japan (May 2006)
Excerpt (translated): “Hodo Soy, which specializes in unique tofu products, is a start-up that has gained popularity in recent years . . . Hodo often has a long line of customers, including Asians, who have grown up in the tofu culture, and Caucasians, who are relatively new to tofu.”

Metro, Silicon Valley (March 15-21, 2006)
Excerpt: “To many, tofu is tasteless; but not at Hodo Soy Beanery. The plain tofu and the soy milk are sublime for their simplicity, thanks to being made fresh daily. And Hodo's products go far beyond plain. . . . Passion, generosity and innovation, along with a reliance on the best basic ingredients, are the foundation of this adventurous venture.”

Radio Interview with Minh Tsai on KQED’s Pacific Time (February 2006)

San Francisco Magazine (July 2005)
Excerpt: “When people talk of tofu, they often tout its goodness. Rarely do they dare to claim that it actually tastes good. But now Minh Tsai, of the Santa Clara-based Basic Soy Beanery, has set out to change that.”

San Francisco Bay Guardian (May 4-10, 2005)
Excerpt: “These products aren’t cheap. But the freshness and quality trump the prices – people seem to be eating the stuff up. There’s always a buzz at
the booth.”

Press inquiries?
Email press@hodosoy.com