Gluten-Free, Pescatarian, Vegan, Dairy-Free, Vegetarian, Organic, No Added Sugar
Made fresh every day—by hand, the traditional way—this firm tofu is simply delicious. Made from rich, creamy soy milk, it’s high in protein with a complexity of flavor you won’t find in any other tofu out there.
When Chef Justine needs tofu, she reaches for one brand only. Founder Minh Tsai never set out to become a tofu maker. A successful investment banker and consultant, he went looking for the good stuff of his Vietnamese childhood. When he couldn’t find any, he started making it himself. Now he’s got the zeal of a convert. With Hodo tofu, he aims to provide plant-based deliciousness for eaters of all types—not just as an alternative to meat, but as the protein of choice you reach for over everything else.
● Pat the tofu dry with paper towels and cut it into 1-inch cubes.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tofu, season with salt and pepper, and cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes.
Extra moisture can prevent tofu from browning, so patting it dry before cooking helps it develop a crispier finish.