Magazine
A magazine about the people, craft, and ideas behind everyday bean foods. Every story here also lives in print, collected into issues.
TOFUWARD Issue 01
Stories of the people, craft, and ideas behind everyday bean foods.
Latest stories
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.
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.
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.
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.