It used to be a running joke that my seal of approval was more like the kiss of death to any burgeoning product or brand. I’d fall madly in love, declare it to the world, and that would be the end of it. Overnight, packages would quietly disappear from shelves, replaced by something different entirely. The object of my affection would vanish into thin air, ghosting me like all the misguided suitors on Hinge.
Thus, another beloved product bites the dust. Hodo, my favorite tofu maker the world over, recently scaled back production of this rare treat, selling in only limited markets. While certain parts of the country remain unaffected, immersed in a wealth of soy-based delights as always, I find myself without access to some of my cherished favorites.
Photo by colin price
Braised tofu, tender yet toothsome, was affected by that merciless culling. Nutty, complex, and creamy firm tofu infused with a savory and sweet Chinese five-spice blend, its subtle nuances set it apart from the pack. Plenty of renditions exist in Chinatown, as a classic staple of the cuisine, but none care so much about quality ingredients as Hodo.
Heartbroken, the only consolation is the ease of DIY replication. Though instant gratification is now off the table, they’ve generously shared the secret formula to recreate this braised beauty at home.
Once seasoned, it’s ready to eat as is, adding heft and flavor in spades to any stir fry, salad, or platter of crudités, even. Flavorful and satisfying all by itself, there are far worse snacks than a few thinly shaved slices draped delicately over crisp cucumbers or slices of toasted baguette.
Braised tofu is dead; long live braised tofu! It’s up to us home cooks to carry the torch now.