1 pkg Superior Northern Style Tofu
1 carp
1 tsp vegetable oil
1 tsp cooking wine
3 cups water
1 tsp salt
1tbsp green onion (chopped)
3 slice ginger
pepper to taste

Cut Tofu into 1” cubes. Heat oil in a frying pan, pan-fry the fish until golden brown, add wine, cover and stew for few minutes. Add ginger and water, bring
to boil, add tofu, salt, stew for another 5 minutes with medium heat. Add pepper to taste, add green onion on top and serve.

1 pkg Superior Northern Style Tofu
2 green onions (cut)
500 ml chicken broth or water
2 tsp soy sauce
3 slices ginger
Sugar to taste
Chinese style “Shaoxing wine”
or cooking sherry, to taste

Cut Northern style Tofu into 1’ cubes. Put cold water into a pot and boil tofu for about 15 minutes. Drain and transfer the Tofu to a stovetop safe casserole dish. Add green onion, ginger, soy sauce, sugar, Shaoxing wine and chicken broth. Cover and heat on low head for 30 minutes. Serve with rice.

1 pkg Superior Northern Style Tofu
1cup ground pork
1 cup bread crumbs
1 cup flour
1/2 cup salad oil
1 tbsp cornstarch
3 egg white
3 slices ginger (chopped)
2 tsp green onions (chopped)
salt and sugar to taste

Mash tofu and mix with pork. Add all seasonings (salt, sugar, egg white, onion, ginger, cornstarch) and mix well, and make it in ball-shaped. Coat with flour. Heat oil in a pot, deep fry with medium heat until the meat ball turns into golden brown.

1 pkg Superior Northern Style Tofu
1 cup fresh seaweed, cut into strips
1 cup chicken broth or water
2 tsp oil
2 green onions (chopped)
2 slices ginger (shredded)
Salt to taste

Freeze tofu ahead of time. Frozen tofu creates a more porous texture similar to meat. Defrost tofu block and blanche in hot water. Drain and pat dry. Cut tofu into cubes. Heat oil into a pot, add green onions, ginger, tofu and seaweed, pan fry for several minutes, add chicken broth, bring to boil , then cover and turn to low heat, stew for about 30 minutes until the seaweed soft. Add salt to taste.

1×660g Superior Tofu brand Northern Style Tofu
1/3 C Parmesan cheese
¼ C Green onion, chopped
2Tsp Italian seasoning
½ tsp Salt
¼ tsp Black pepper
2Tbs Cornstarch
Olive oil for frying

Very High in Calcium

Low in Carbs

Source of Iron

High in Fibre.

Two servings provide a good source of soy protein.
660gram water pack tub

Superior Tofu Northern Style Tofu is made with healthy and natural sea salt. This results ina wonderful texture, and earthy taste. Just like all Superior Tofu product, the Northern Style Tofu delivers the Pure. And Simple goodness of non-GMO soybeans, It’s natures healthy protein!

Serving Suggestions

Cube or slice in stew or pan fries. Steam with green onions, soy sauce and sesame oil for a quick appetizer or side dish. Purée and use in baking as a dairy or egg replacement, or make patties.

Recipe Ideas

Italian Patties

Storage and Handling

Tofu is pasteurized without preservatives. As a perishable product, always refrigerate tofu and handle it as you would meat or dairy products. Good for 3 days after opening. An unopened package is good up to the stamped expiry date, if it hasn’t been subject to temperature abuse.

Store and refrigerate unused portions in clean water in the original container or transfer to a bowl and immerse in water. Change the water daily.

Always pat the tofu dry with a cloth before using it as it has a high moisture content.

When preparing a recipe that requires Fresh or Medium Firm tofu to be pressed, squeeze the tofu with a cheesecloth or drain in a colander for 10 minutes. You can also press the tofu by adding pressure to it so more water can be expelled. Simply place a plate on the tofu, and stack the plate with canned goods for additional weight.

Freezing Tofu
This classic can be frozen, along with other Asian Classic varieties and Extra Firm Tofu. The tofu will develop air pockets and become drier and more porous in texture. This texture makes the tofu chewier with a more meat like texture. Once frozen, the tofu is good for up to 3 months. The tofu will turn slightly yellow or beige in colour. Thaw tofu overnight in refrigerator or for approximately 8 hours at room temperature. Squeeze out excess water before using

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/