Ming Yu, who owns Ying Ying Soy Food with his wife, Christy Zhang (shown in back), practises a 2,000-year-old tofu-making technique using nigari (magnesium chloride), derived from the sea, to help curdle organic soy milk.
Organic Ontario soy beans (top) are soaked before grinding them by machine turning them into soy milk.
Yu curdles the milk before pressing it into varying thicknesses. Zhang (right) then cuts the tofu by hand and packages it for delivery.
