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At Hong Kong’s Ming Court, tofu is the star of a special soy-themed menu

Tofu’s versatility shines at Ming Court in the Cordis, Hong Kong hotel, where a special menu balances soy products with seasonal ingredients

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Tofu’s versatility shines at Ming Court in the Cordis, Hong Kong hotel, where a special menu pairs soy products with seasonal ingredients in dishes such as tofu panna cotta (above). Photo: Ming Court
Kylie Knott

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.
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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.
Chef Li Yuet-faat holds a bowl of bird’s nest tofu panna cotta, part of the Soy Symphony menu at Ming Court in the Cordis, Hong Kong hotel. Photo: Kylie Knott
Chef Li Yuet-faat holds a bowl of bird’s nest tofu panna cotta, part of the Soy Symphony menu at Ming Court in the Cordis, Hong Kong hotel. Photo: Kylie Knott
Li shops at Kung Wo Beancurd Factory in Sham Shui Po. Photo: Ming Court
Li shops at Kung Wo Beancurd Factory in Sham Shui Po. Photo: Ming Court
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.
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