I’m not the one to go to a party alone without knowing anyone but the host. Unlike my husband who can always work a room, I get very conscious and worse, awkward. When I was a kid, I can comfortably sit in one corner for hours without uttering a word. A timeout would be a reward, not punishment. With my reclusiveness, you can imagine the disbelief of my relatives when they see me starring on my cooking YouTube videos and holding public cooking demonstrations.
Although times have changed, it hasn’t changed that much. Perhaps it doesn’t help that aside from my extreme shyness, part of Filipino culture is to be pragmatic and to stay within a “clique.” So growing up, I never really saw the purpose or benefit of stepping out of my comfort zone. Even now, I am still very much of an introvert. But one day, I got what seemed like a random email from Hodo Foods, a company specializing in artisanal tofu and yuba. They invited me to have a dinner meet-and-greet with them. Although I hesitated, I clicked “attending.”
I’ve always been interested in Hodo’s exceptional tofu, which is rich, buttery, with a slight nuttiness that is almost like cheese (after all, tofu is soy milk cheese). And their tofu has no chalkiness and chemical aftertaste. Back then, they used to hold public tours at their factory in Oakland. I witnessed how they make their great-tasting tofu and soy products, and I walked away from the tour very inspired.
Because of their mastery in their craft, one might assume they can be big soy snobs. Surprisingly that couldn’t be farther from the truth. They’re one of the most approachable and generous people I know. They will be more than happy to talk to you whether you’ve never cooked before or your America’s top chef. I notice that their welcoming attitude reflects through what they sell. They have ready-to-eat products at Costco as well as sought-after yuba that is so rare that some chefs say they can only find this kind in Japan.
With Hodo’s reputation, it’s hard to turn down their invitation for dinner. So I decided to go. But alas, with the San Francisco rush hour, I arrived 30 minutes late. One thing worse than arriving early at a party is arriving late because people have already settled and introduced each other.
When I finally arrived, Henry Hsu, the community manager at Hodo and host of the dinner, welcomed me right away. He introduced me to the chef and co-host, Daniela Gerson, who was kind enough to cook for us at her loft. Hodo’s founder, Minh Tsai also came up to me and gestured for me to settle in the living room. As if Henry and Minh read my mind, they said, “Don’t worry we haven’t gone to introducing ourselves yet.”
The guests were mostly young women who are chefs, bloggers, and social media influencers. They were sitting around a coffee table that has a spread of cubed tofu, pink dips, and other finger food. I carefully leaned over to get some food, and the guests eased me in just fine.
“Do you guys want to learn how to sear yuba?” Minh asked us. To me, working with the best ingredients is extremely exciting and to see a master prepare them is even more exhilarating. We stood up and gathered in the kitchen surrounding him and the stove.
Here’s a video of Minh talking about searing yuba:
Perhaps one of the most revealing and impressive facts about Hodo is that it uses organic soybeans with double the amount of protein and fat. By having more protein and fat, the tofu produces a richer flavor and mouthfeel. But having heavy soymilk is not enough. Minh said that before he buys the soybeans directly from the farmers, he sends the beans to a laboratory first. If the lab finds the soybeans in top quality, Minh will then buy them in bulk.
Another fun trivia Minh shared with us was tofu’s origin. About two thousand years ago, the Chinese made it by accident. Something acidic accidentally dropped in soymilk which then coagulated and resulted to the tofu we now know. Sometimes, making mistakes can lead to something great. And in tofu’s case, it’s a lasting legacy.
Looking back, I’m glad I went to Hodo’s invitation. Not only I’ve learned so much about tofu and yuba, but I’ve also met like-minded people who inspired me to keep making useful recipes and taking beautiful food photographs. My only regret was that I didn’t get to take a group photo with them. Sometimes, it’s good to step out of your comfort zone and do something that scares you a bit. Who knows it may lead to new friendships, new knowledge, and better self-confidence. All you need is a bit of courage to get through the initial jitters, and the reward is just on the other side. With the new year coming, I’m looking forward to facing more fears and challenging myself to grow. Onward and upward!