Tofu is a food derived from a dried, oval-shaped, medium-sized and yellowish bean, called a soy bean. The bean is mild-flavoured with a buttery taste and texture, and it is commonly used in its original form in soups, salads and refried bean dishes. Tofu is made through coagulation of soy milk (itself derived from soy beans) and then by pressing the resulting curds into soft white blocks. The processes typically involved in tofu production are cleaning, soaking, grinding beans in water, filtering, boiling, coagulation, and finally pressing.

Mr Tram Nguyen Thanh (left) and Mr Bui Nhu Mau (1st right) at the two-day exhibition of the South Central Region and Highlands Science and Technology Conference 2019

Due to being an excellent source of amino acids, iron, calcium and other micro-nutrients, tofu is a versatile ingredient with many health benefits.

This nutritious dish is very popular with people in the central region, and it is familiar with the images of street vendors with bamboo frame over their shoulders carrying two big jars of tofu for sale.

However, during the two-day exhibition at the South Central Region and Highlands Science and Technology Conference in Da Nang in mid-June, the CoVang Tofu booth drew a great deal of attention from visitors thanks to its extremely delicious and fragrant products. This booth was owned by Mr Bui Nhu Mau and Mr Tram Nguyen Thanh.

Mr Mau said in 1990s his parents made tofu and soy milk at their own house to earn money to increase their income. Those hard-working days went deep into his mind.

After graduating from an economics university and having an intermediate degree in pharmacy, Mr Mau worked as a nutritionist at the Abbott Nutrition company, then a sales director at the central region’s branch of the Viet Nam Dairy Products Joint Stock Company (VINAMILK).

Last year, Mr Mau and his close friend Tram Nguyen Thanh incidently ate fresh tofu during their visit to Singapore last year. Due to being very impressed with the sweet taste and good flavour of this food, the men bought the recipe of this dish from its manufacturer in Singapore. They then decided to quit their current jobs to do startup business with tofu.

In April 2018, the CoVang tofu brand name was born. Mr Mau explained ‘Vang’ was the nickname of his mother at home who worked so hard from early morning till late at night to bring up him and his siblings. ‘CoVang’ means Mrs Vang in English.

CoVang tofu is made from Canadian soybeans, and it is made through coagulation of soy milk with seaweed imported from Singapore. Specially, tofu has a warm and spicy-sweet flavor of fresh gingers.

Over the past year, Mr Mau has focused on producing and developing products in Khanh Hoa Province, whilst his friend Thanh has expanded consumption market in Da Nang.

Mr Thanh said CoVang fresh tofu products are currently being distributed to 42 kindergartens and primary schools in Da Nang and Khanh Hoa Province. Most notably, the nutritious tofu is being chosen to be served as a dessert at conferences, and wedding and vegetarian restaurants across the city.

In addition to kindergartens, schools and restaurants, CoVang tofu is also being sold to retail customers through its Facebook page, or food delivery apps such as Now and GrabFood.