Tofu,
forward.
Humble ingredients. Thoughtful transformation. Unexpected possibilities.
Explore the latest issue
Tofu is a philosophy.
Tofu begins with something as humble as a soybean, and reveals possibilities that were already there. For us, that is more than a way of making food. It is a way of seeing it and appreciating it.
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Start with something humble.
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Understand its nature. Transform it creatively.
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Reveal unexpected possibilities.
TOFUWARD Issue 01
Stories of the people, craft, and ideas behind everyday bean foods.
- A Starter of Her OwnQi Guifang spent five years developing a tempeh starter she could rely on. Now she is preparing a new product to help more people try tempeh, one crisp at a time.
- A Green Soybean, A Fresh StartAfter a difficult first venture, Liu Bin started over with an unfamiliar green soybean, seeking to recreate the aroma of his childhood and adapt it to contemporary tastes.
- Sweet and SavoryWhat can tofu be? What can it create? How can it be useful more creatively? These questions lead to bold experiments at Tofu?Tofu!, a tofu-themed dessert shop in Hangzhou, China. From flavor and texture, to mouthfeel and look, a college student is pushing the boundary of tofu in pastry.
- Tofu Was in Paris a Century AgoTofu is never made in the abstract or isolation. It takes shape within a city’s particular fabric: its soybean supply, water, immigrant communities, and changing rhythms of life. Every city that makes room for tofu reshapes it.
- What Would It Take to Improve the Infrastructure of Tofu Making?Tofu makers want equipment that can reproduce the qualities their customers value. But translating those qualities into reliable production takes more than replacing handwork with machines. A conversation with Lin Yingyi, president of Kangdeli.
- Pressed, but No Pressure!Literally translated as "bean dried" in Mandarin, dougan is a form of pressed tofu made in styles ranging from cooking ingredients to ready-to-eat snacks.
From tofu to
what comes next.
We start with tofu, and look beyond to tofu-based foods, other beans, and new forms of transformation. Different ingredients. A shared philosophy.
