About Us

Wai Food Industry was established in 1985. In the beginning the company specialized in producing bean curd from soya bean using a unique traditional method. Due to the ever-increasing demands from our customers, Wai Food Industry has decided to keep up with the technology of today, and has managed to imbue it with the original traditional method to produce bean curd of a higher quality standard and at a faster rate. The company has improvised and has proceeded to a higher stage where other health food products have been created from all types of beans.

Product & Services

Japanese Taufu Tofu is one of the most popular ingredients in Japanese cooking. Cook format usually is fried and steam. Jelly Cincau Grass jelly is made by boiling the aged and slightly oxidized stalks and leaves. Jelly Cincau is mixed in various kinds of desserts, such as ice kacang and cendol. It is also mixed with soy milk to produce a milky white liquid with black strands in it. Smooth Taufu is undrained tofu that contains the highest moisture content of all fresh tofus. Its texture can be described as similar to that of very fine custard. In Japan and Korea, traditional soft tofu is made with seawater. Sponge Puff Yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety. Generation Fried Bean Curd-Super market packaging Yellow split pea with nice packaging selling at supermarket. For new generation people. Generation Fried bean Curd-wet market Yellow split pea with nice packaging selling at wet market Taufu Puff Tofu puff is one kind of fried tofu that you can easily find in most Asian supermarket and is usually used in these popular recipes. King Puff Yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety. Hard Tofu Regular tofu in supermarket and become popular in today's cooking.