Enlin Zhou
Entrepreneur, researcher, chef and builder working between Asia and Europe.
Stories by Enlin
A Green Soybean, A Fresh Start
After 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.
Tofu Was in Paris a Century Ago
Tofu 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.
A Starter of Her Own
Qi 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.
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.
Sweet and Savory
What 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.
