Wed, Oct 24, 2012 - Page 12 News List

Tantalizing tofu

Peter Wei gave up his Taipei-based job as a biotech specialist to pursue a career making top quality tofu in rural Hualien

By Ian Bartholomew  /  Staff reporter

Photo Courtesy of Peter Wei

It is easy to get confused by the debate surrounding what sustainable agriculture actually means either for the farmer or the consumer. For Peter Wei (魏明毅) and his wife, who have established a small organic tofu factory in Shoufeng Township (壽豐鄉) in Hualien County, the issue is relatively simple: “We wanted to create a tofu that we knew was safe,” Ho said, taking time off from the taxing production cycle of his small factory located in the semi-abandoned complex of buildings that had once been part of Taiwan Sugar’s extensive operations in the region.

The former biotech specialist had decided to relocate from Taipei to Hualien to find something “more worthwhile,” and, looking for some way to secure an income, he happened on the idea of making tofu. “My wife is a vegetarian and finding good quality tofu is not always easy,” he said.

“At the time we were thinking of moving to Hualien, I started to take note of media reports about tofu containing high levels of preservatives and other chemicals. These stories come around pretty much every year. I thought perhaps, since I intended to move to Hualien, that I could do better.”

‘Dem beans

“We thought making tofu would be a relatively simple enterprise. All you need is good water, good beans and clean equipment,” he said.

It was nowhere as simple as he thought, and now in its third year, Wei said that the enterprise is only now breaking even.

“Every enterprise has its area of specialist knowledge. I thought that making tofu would be much simpler than working in a biotech lab, but you must realize that soybeans are a living thing, and there is a huge body of knowledge in handling beans. Old beans or new beans can respond quite differently to processing.”

Using traditional tofu-making technology, and without the addition of chemicals and preservatives, Wei’s company, Mimanten (味萬田), produces tofu (豆腐), soy milk (豆漿) and soft tofu curds (豆花) that have a hand-craft richness and complexity that rival the best on the market. They are far from being the only such products available, but Wei’s commitment to producing “something good you can trust,” has given his product a niche fan base around the country, which is catered to through the islandwide courier system.

Unexpected challenges

Wei said that his dream of sustainable production of tofu encountered various unexpected challenges.

“Soybean products are really interesting,” Wei said. “It can be quite different depending on the manufacturer. There are just so many variables.”

The beans themselves are important, and Wei has opted to use non-GM beans from the US.

“When we began, we simply thought that if we bought expensive beans we should have a guarantee of getting pretty good quality,” Wei said. That didn’t turn out to be the case, and Wei and his business partner have had to make a number of visits to the US, where they source their beans, to find high quality non-GM beans that they feel comfortable with.

Wei’s choice is not without controversy. One local family surnamed Tu criticized Mimanten for their use of imported beans, saying that local producers should be using locally grown beans.

Wei defended his choice of using US beans on the basis of cost, stating that the steeper price of locally grown beans would make the enterprise prohibitive.

“We use the best beans we can find,” he said, but feels strongly about providing a product that can compete with market prices, an insistence that is not always shared by his organic agriculture compatriots.

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