Hodo Foods makes tofu, yuba, and prepared plant-based foods in Oakland, California, using certified organic beans grown on North American farms. The process leans on traditional handcrafting methods rather than industrial shortcuts, which is why Hodo's tofu carries noticeably more protein than most on the market and holds up to bold treatments like miso curing, chili crisp, or Indian spicing.

Founder Minh Tsai started the company at a Bay Area farmer's market about twenty years ago, after coming to the US from Vietnam and finding the artisan soy foods he grew up eating were nowhere to be found. He was joined in 2005 by founding partner John Notz, who had spent years working in China and consulting for food businesses before recognizing in Hodo the artisan operation he had been looking for.

The product line has since grown to cover blocks, cubes, nuggets, scrambles, crumbles, yuba sheets and noodles, soymilk, and a veggie burger, with newer additions including Lightly Fried Chili Crisp, Golden Turmeric, and Gochujang Tofu.