BDC has assisted many entrepreneurs in fulfilling their dreams and we are proud to be included in this group of success stories.

From the BDC site:

With BDC’s help, Superior Tofu has expanded to four locations, leading the industry with the highest standards of tofu manufacturing and serving an ever-increasing base of satisfied customers. With ongoing innovation in its palette of products, Superior Tofu has expanded its domestic distribution outside the Lower Mainland market and also exports its products to Asia. Though Superior Tofu’s annual sales are now in the millions, it continues to honour its ‘pure and simple’ philosophy.

For the full story, please visit:

http://www.bdc.ca/en/about/testimonials/superiortofultd.htm

1 tube Superior Organic Silken Tofu
45 ml Superior Organic Rich & Creamy Soymilk
8.4 g Dry Chicken Stock
4.2 g Poultry Seasoning

In a blender, puree the Silken Tofu for 10 seconds. Add the Soy milk and puree for 20 seconds. Add the dry chicken stock and seasoning and puree or final 15 seconds. Spoon the gravy into a sealable container. Heat each portion as needed.
Gravy can be frozen, thawed and re-heated. It keeps in fridge for 5 days and frozen for 3 months.

(From the article)

Rita Cheng and staff at her local tofu company, Superior Tofu, decided a few years ago they wanted to do something to help those living in poverty in the Vancouver area. They were also interested in giving back to the community where their staff, customers and suppliers lived and worked.

The company’s initial donation to a Vancouver Foundation fund was $1,000. Fundraising events have built up the endowment to its current level of $15,000. They aim to reach $100,000.

“We’re now 27 years old. We may go to 30 years, we may not last to 40. But whatever the future of the company, it does not matter. As long as we build up the fund, we are leaving a lasting legacy to the community, and that is what is important,” Ms. Cheng says.

Ms. Cheng is especially pleased that the company had an endowment fund when the economy dropped into recession. “We all feel very fortunate in this economy that we are still able to thrive and do everything we need to do. But we all know friends and people out of jobs or in circumstances that have changed,” Ms. Cheng says.

You can find the full article at http://www.theglobeandmail.com/news/national/a-fund-set-up-in-the-best-interest-of-the-poor/article1415508/

1 pkg Stir-fry Tofu, frozen, defrosted, and minced
2 cup of vegetable broth
1 cup mushroom, sliced
1 onion, sliced thin
2 carrots, finely diced
1 tsp canola oil
1 tsp garlic, finely diced
4 tbsp tomato puree
Salt and pepper to taste

Heat oil in a pan, add garlic and onion, stir-fry until soften, add tofu, mushroom and carrots, stirring for 5 minutes, add broth and tomato puree, cook until the mixture reduce and thick, add salt and pepper to taste.

1 pkg Superior Stir-fry Tofu, cut into 1” cubes
10 button mushroom
½ cup sweet onions, quarters
1 baby zucchini, 1” cubes

Marinade:

½ cup soy sauce
½ cup orange juice
1 tbsp seasoned rice vinegar
1 tbsp honey
1 tbsp minced fresh ginger
1 tsp minced garlic
1 tbsp peanut oil
1 tsp sesame oil

Mix marinade ingredients together, marinate tofu for 1 hour. Brush remaining marinade over mushrooms, onions and zucchini. Using metal skewers, string zucchini at each end with tofu, mushrooms, onions alternating. Grill over medium heat for about 12 minutes. Ready to serve.

1 pkg Stir-fry Tofu, diced and blanché
1 cup each, mushrooms, celery, tomato, cut in slices
1/3 cup black olives, pitted
1 red or yellow pepper, cut in thick julienne strips
2 green onions, thinly sliced
1 clove garlic, chopped
1 1/2 tsp dried oregano
2 tbsp balsamic vinegar
1/4 cup olive oil
salt & pepper to taste

Dice tofu into squares. Combine vegetables with tofu in a large mixing or salad bowl. Add remaining ingredients and mix gently to combine. Marinate at room temperature for 30 minutes. Check seasoning before serving.

1 pkg Stir-fry Tofu, cut into squares
1 cup plum tomatoes, chopped
1 cup vegetables chopped, or frozen peas, thawed
½ cup onion, chopped
1 tsp garlic, minced
2 tbsp sesame oil

Sauce:

1 cup water
¼ cup light soy sauce
¼ cup tomato paste
2 tsp fresh ginger, minced
2 tbsp rice vinegar
2 tbsp honey

Heat oil and stir-fry garlic and onion until golden brown. Stir in remaining vegetables except tomatoes.
Add tofu and sauce mixture to vegetables. Reduce heat and simmer until the sauce has thickened. Stir in tomatoes & serve over rice.

1 pkg Stir-fry Tofu, cut into thin strips
1 lb pasta
2 cups fresh vegetables, chopped
1/4 cup fresh parsley, minced
2 tbsp green onions, minced

Dressing:

1/2 cup olive oil
1/4 cup cider vinegar
2 tsp soy sauce
1 tbsp honey dijon mustard
1/4 tsp salt

Whisk dressing ingredients together.
Cook pasta in boiling water for 4 minutes or until al dente. Add vegetables.
Cook for 3 minutes. Rinse in cold water and drain. Add tofu.
Toss gently with dressing, parsley and green onions. Ready to serve.

1 cup Superior Tofu Soy Treat
¼ cup Cookie or Sponge cake
1 tbsp fresh sliced Strawberry (optional)

Serve chilled with Strawberry Coulis and cookie or sponge cake slice.
Top with fresh sliced strawberries.

1 cup Superior Tofu Soy Treat (banana flavour)
¼ cup Maple Syrup
5 slices Fresh Banana slices
1 piece Banana Bread

Warm Soy Treat in microwave for 10-20 seconds.
Top with sliced banana and maple syrup.
Serve with banana bread.