For over two millennia, this unassuming white block has nourished civilizations from ancient China to modern kitchens worldwide. Tofu's accidental discovery during China's Han Dynasty - when a cook added seawater coagulant to soy milk - launched one of history's most enduring plant proteins. Today, this Buddhist vegetarian staple has become a global superfood, prized by vegans and health enthusiasts alike for its remarkable nutritional profile and culinary versatility. Bakery China will exhibit many tofu products.

What makes tofu truly exceptional is its rare combination of complete plant protein and therapeutic compounds. Unlike most plant foods, tofu contains all nine essential amino acids, offering 8-10 grams of protein per 100g serving - comparable to eggs but without cholesterol. Its isoflavones (genistein and daidzein) have shown potential in studies to support heart health by lowering LDL cholesterol while providing phytoestrogens that may ease menopausal symptoms. The calcium content - especially in calcium-set varieties - rivals dairy, making it a bone-building powerhouse for lactose-intolerant individuals.

Modern science continues to validate tofu's traditional health applications. Research suggests regular consumption may reduce risks of cardiovascular disease and certain cancers, though experts recommend moderation due to potential thyroid effects in sensitive individuals. The presence of antinutrients like phytates is easily mitigated by varied diets and proper preparation methods used in traditional Asian cuisine.

Quality matters when selecting tofu. Conventional soy crops frequently test positive for glyphosate residues, making organic, non-GMO varieties the health-conscious choice. Reputable brands also minimize heavy metal contamination through rigorous testing. Look for firmness matching your culinary needs - silken for creamy desserts, soft for soups, and extra-firm for grilling or stir-fries.

Tofu's true genius lies in its chameleon-like ability to absorb flavors while providing satisfying texture. It transforms from crispy mapo tofu in Sichuan cuisine to velvety chocolate mousse in desserts. Marinated and baked, it becomes meaty enough for BBQ sandwiches; blended, it creates rich vegan cheesecakes. This adaptability explains its central role across Asian culinary traditions and its growing prominence in Western plant-based cooking.

From temple kitchens to Michelin-starred restaurants, tofu's journey reflects our evolving understanding of food as medicine. As both ancient wisdom and modern nutrition science affirm, this humble soybean product remains one of nature's most complete and versatile superfoods - a blank canvas for culinary creativity that nourishes body and soul.

Bakery China 2025 will continue to share more industry professional content with you, so please stay tuned!

Bakery China, organized by China Association of Bakery and Confectionery Industry (CABCI) and Bakery China Exhibitions Co., Ltd. was launched since 1997. Bakery China is the Asia Pacific‘s leading event serving the entire value chain for the bakery and confectionery market. The event presents all range of ingredient, equipment, packaging and services, and enables global leading professionals and buyer delegates to meet and share the latest innovations and thinking on manufacturing & distribution, R&D, applications and related services for bakery industry.

To enter China, the most promising bakery market, must visit Bakery China 2025 on May 19-22, 2025 at National Exhibition and Convention Center (NECC), Shanghai, covering 330,000 sqm show space. Over 2,200 exhibitors and 400,000 visits are expected.

Source：FoodNews