Award winning, Hodo’s tofu is the plant protein of choice by top chefs and ingredient-driven restaurants. It’s also the only tofu ever featured on the New York Times, Men’s Health, Women’s Health, Bon Appétit, Food52, Washington Post, Epicurious and more.

Ask anyone who’s tried our tofu and they’ll tell you the same thing: it’s outrageously delicious. Here’s why: we make it the traditional way—by hand, fresh every time—with higher-protein soymilk that’s super rich and extra creamy. That means our tofu has a depth of flavor and more complexity that makes it really hard to eat any tofu that’s not Hodo.

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