About Blue Lotus Foods

A Little Background On Tofu

Tofu was discovered by accident around 200BC in China. Although soymilk was already commonly used, the inadvertent entry of sea-water into the brew produced the transformation poetically described as 'white clouds of curds in a sea of whey'. These curds, once pressed became what we know as 'tofu'. The same word, which was adopted directly from the Mandarin and Japanese word is also 'tau-foo' in Cantonese or 'tau-hu' in Indonesian.

The tofu produced at Blue Lotus Foods is virtually the same type that was discovered all those years before. Although this is less amenable to mechanisation, it is still regarded as the most flavoursome and nutritious of the different tofu types. Organic soybeans are soaked, stone-ground, boiled at atmospheric pressure, coagulated with nigari, a sea-water extract, then pressed.