Less than a generation ago tofu and related soybeans food products were known only as Chinese or Japanese staples, in fact, a poor man’s food.

Today, with the nutritional benefits proven and reaffirmed in numerous studies, soy based food products – one of the most common and internationally known is tofu, are gaining world wide acceptance.

Protein Source
For thousands of years, the Chinese have known and developed many food products from soybeans. These include the many kinds of tofu, tofu puffs, tempeh, tofu skins, dried tofu sticks, soymilk, etc. Its high protein had reliably nourished the Chinese, and other Asian communities, and kept them healthy over the centuries. (see Health Benefits)

Recent New Products
Technological developments have made it possible to create new products from soybeans. These include soybeans cooking oil, soy margarine spreads, texturised soy proteins, etc. More are being added everyday.

Versatility
Professional chefs, and those in the kitchen at home all over the world are now discovering the versatility of tofu and other soy based foods as an exciting food to be savored as they are, or in combination with other foods to produce new exciting dishes. Tofu and soy based foods now feature prominently in “fusion cuisine”. The neutrality of taste and variety of textures of the various types of tofu encourage creativity.

A lighter moment

A Dane once remarked to a Singaporean Chinese, “You mean you people eat soybeans? In Denmark we make it into soy cakes and feed it to our pigs.” “Ah” the Singaporean replied, “That is why Denmark produces such fine pork and the Chinese produces such fine people” That was in the 1970s. Today, like every country and culture in the world, the people in Europe are getting to appreciate and love tofu and other soy based foods – for man. .