In 1917, a Chinese Indonesian Ong Kino made the first tofu in Sumedang, West Java. After returning to China, he bequeathed his business to his son, Ong Bun Keng (Chinese:王文卿). From 1970 until 1980 the business advanced. In 1992, the business achieved the highest success, and is still very successful to this day. Now the business is taken over by Ong Yu Kim and is almost taken over again by Ong Tje Tjiang.[clarification needed]
Tahu sumedang characteristics are its content half empty or completely empty. It has a creamier inside than the normal white tofu. The taste is savory. It is best served with lontong, various kinds of sambal, soy sauce or cabe rawit. Eko Hendrawan Sofyan of Kompas said that the size of tahu sumedang is about 2.5-3 cm x 3 cm. He also described that tahu sumedang is light brown, mottled shell, crunchy, and tasty.