Nhu Quynh tofu chips have a fragrant browned skin and a smooth, melt-in-the-mouth interior. This unique tofu is handmade and all natural; it is made from non-GMO soybeans and free from preservatives and chemical additives. Nhu Quynh fried tofu blocks are great in stir-fries or added to noodles, Asian salads and soups.

Storage and shelf life
Keep your Nhu Quynh tofu chips refrigerated (max. 4 degrees C) and use within 3 days.

Made by hand
The production of Nhu Quynh tofu is a predominantly manual process. It starts with large tubs of non-GMO Queensland soybeans that are softened in water and then ‘juiced’ into a soy milk. The soy milk is boiled, cooled, and then coagulated – separated into curds and whey – through a process of salting and stirring.

The strained curds are placed into moulds, and pressed into shape with a pneumatic pressure clamp – the only mechanised part of the process. The set tofu is then hand-sliced, deep-fried (apart from the fresh white tofu) and packaged.

About Nhu Quynh
Nhu Quynh is arguably one of the best tofu brands in Australia and they have a very loyal following in Sydney’s Vietnamese community.

Nhu Quynh tofu is produced in Yagoona, NSW, a stone’s throw from the Just Add Vegan kitchen in Bankstown. It’s a small-scale operation. At most, there are five workers at a time on the factory floor. And there are no plans to expand.

The Nhu Quynh team is headed by husband and wife duo Thai Nguyen (general manager) and Tina Vu (company director). It was his future mother-in-law who introduced Thai to the tofu business in 2003. After graduating from his university studies, Nguyen worked in corporate finance, while also juggling shifts at a mobile phone shop, and as a process worker with Nhu Quynh.

Tina’s mother, Nga Nguyen (Nguyen is her maiden name – she’s not blood-related to Thai), bought the business from its previous owner, and set about perfecting the tofu recipe, even travelling to Vietnam to learn about the intricacies of tofu from an experienced friend.