More than 20 years ago, Minh Tsai was working in finance when he realized he couldn’t find the fresh, flavorful tofu he remembered from growing up in Vietnam. So he decided to make it himself.

What began as a weekend project and farmers market stand eventually became Hodo, the tofu behind products served at Chipotle, Sweetgreen, Whole Foods and restaurants across the country.

In this episode, Minh joins Stefanie LaHart to talk about building Hodo slowly and sustainably, changing American perceptions of tofu, creating food people want because it tastes good not simply because it’s plant-based and why chefs and nutritionists could play a major role in tofu’s next chapter.

They also discuss Hodo’s new partnership with Calbee and Sagamiya, what Minh learned from more than two decades of entrepreneurship, and why his advice to founders is refreshingly simple: start small, stay authentic and have patience.

Learn more: https://www.hodofoods.com/

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