mo ribbon

The latest in fresh produce news

Market Outlook

Produce Express



Hodo Soy Beanery

Hodo means ‘good bean’ in Chinese and this is the philosophy behind everything we do. Beans are seeds and they form the foundation for everything we (make and) grow. At Hodo Soy, we believe that by using ‘good beans’ we will make good products and when our company acts as a ‘good bean’ we grow good communities and attract good people. We’ve found this to be true: our customers become our investors, our employees go the extra mile for the company, and our suppliers become real partners.

 At Hodo Soy everything starts with the ‘good bean’. The actual soybeans that form the foundation for all of our products are selected with great care and consciousness. We use only whole, certified organic, non-GMO beans, all-US grown from farmer’s cooperatives Midwest Organic Farmers Cooperative and Everbest Organics. Tofu Master, Minh Tsai selects the soybean variety with the exact protein and fat content needed to create the rich and creamy flavor profile that Hodo Soy is known for. He then personally trains every person working on the Beanery floor to become an artisan able to hand-craft our products to his exacting.


Our mission is to craft the highest quality, best-tasting, freshest soymilk, tofu, and yuba possible; then to get our products to our customers right away so that they can be enjoyed at the peak of freshness; all the while working to demystify tofu through direct customer education and transparency of our ingredient sourcing, production methods, and philosophy.


As a child in Vietnam, Minh Tsai, often took morning walks with his grandfather to the neighborhood tofu shack. They would bring the fresh tofu home and enjoy it within hours after it had been prepared. As an adult, living in the United States, he found that the fresh, artisan-quality soymilk, tofu and yuba he remembered fondly from his youth proved elusive. Frustrated by his attempts to find fresh, great-tasting tofu on the market and inspired by the delicious home-cooked meals he regularly shared with friends and family, the idea to bring the tofu of his childhood to his local community was born. With a group of cousins and friends, Minh started testing the waters, making soymilk, tofu and yuba with organic, non-GMO soybeans out of a family-run commercial kitchen and selling it at the Palo Alto Farmers’ Market. In 2004, after an enthusiastic response and growing demand through word-of-mouth, he left his career in finance and founded what would become Hodo Soy, with the mission to craft the highest quality, best-tasting, freshest soymilk, tofu, and yuba possible.