Located in an alley, about a block away from Chùa Việt
Armed with a camera, notepad and a pen I decided to spend my Friday morning on a short field trip at the tofu factory. The people there are extremely nice and were more than happy gave me a tour. Their family run operation uses an average of 300lbs of soy beans a day. Most of their costumers are restaurants but their products are only sold fresh at the factory and at 3 grocery stores in
Making of tofu is hard work! I requires time, and lots of manpower…..yeah and soybeans too.
The process begins; Soybeans are soaked overnight:
The beans are then grounded up and the “milk” is extracted:
The milk is then coagulated in large wooden barrows, once the mixture sets, it is stirred to break up and separate the curds and whey:
Meanwhile, the wooden moulds are prepared by lining them with cheesecloth:
The mixture is now then poured into the moulds:
The moulds are capped before being pressed (to remove excess water) and you are rewarded with tofu!
Soybean pulp at the end of the day is then sold to farms which trun it into animal feed:
I mentioned they also make yu chao kway right? Here’s some fresh out of the fryer:
Warm thank you to Northwest Tofu for opening your doors and giving me such a wonderful and detailed tour. Thank You, Thank You, Thank You!