Tofu, made from dried soybeans that have been soaked in water, then crushed and boiled, has a long and rich history in Asian cuisine.
The protein-rich product is a happy companion in stir fries with garlic, chilli or salt and pepper.
In Chinese cuisine, it is the main player in General Tso’s tofu, a crispy baked dish with a sticky and spicy sauce that is named after a Qing dynasty (1644-1912) military leader, while mapo tofu is a popular Sichuan speciality that includes minced pork and chillis.
At Cantonese restaurant Ming Court in the Cordis, Hong Kong hotel in Mong Kok in Kowloon, Chinese kitchen executive chef Li Yuet-faat is pushing the soy envelope.
Partnering with the much-loved Kung Wo Beancurd Factory in Sham Shui Po, Li has created a menu, aptly titled Soy Symphony, that showcases the creative possibilities of soy products.