Traditional Tofu Making
Traditional Tofu Making
It all begins with the humble soybean. Soaked overnight, the beans swell, becoming soft and ready for the next step in this ancient process.
Using a traditional stone mill, the soaked beans are ground into a smooth, creamy paste. This paste is then mixed with water to extract the rich, nutritious soy milk.
The soy milk is carefully heated over a wood fire. As it begins to simmer, a natural coagulant, often derived from seawater, is added. This magical ingredient helps the soy milk curdle, forming the first delicate curds of tofu.
The curds are gently scooped into a wooden mold, lined with a cloth that will shape the tofu and drain away excess liquid. With a steady hand, the tofu-maker presses the curds, compacting them into a firm, yet tender block.
After a brief rest, the mold is opened, and the fresh tofu is revealed—soft, silky, and ready to be enjoyed.
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