How 500 Pounds Of Fresh Tofu Is Made • Tasty

How 500 Pounds Of Fresh Tofu Is Made • Tasty

Title: Exploring the Art of Tofu Making: A Behind-the-Scenes Look

Introduction:
When it comes to tofu, many individuals often associate it with blandness and lack of excitement. However, as showcased in the fascinating YouTube video titled “How 500 Pounds of Fresh Tofu Is Made • Tasty”, tofu has the potential to be so much more than just a plain block in a box. In this blog post, we dive deep into the world of tofu production and discover the artistry and dedication behind crafting this versatile and beloved food item.

Meet Paul Eng, the owner of Fang On Tofu Shop, a family-owned business that has been specializing in tofu since 1933. Eng shares his passion for creating tofu, a venture that has become his life’s work. Despite having limited knowledge when he first took over the family business, Eng persevered through trial and error to perfect his craft.

Crafting tofu is akin to making cheese, with the added complexity of preparing soy milk from scratch. Fresh tofu is composed of two simple yet essential ingredients: soybeans and water. The process of creating tofu is both arduous and rewarding, as achieving a delicious taste requires pouring heart and soul into every batch.

Eng’s team meticulously grinds pounds of soybeans, allowing water to flow through and extract soy milk while separating the pulp. This first step is followed by a re-grinding process that aims to extract soy milk more efficiently. This technique, evolved from hand-grinding methods employed by Eng’s grandfather, enables them to produce tofu at an astonishingly faster rate today.

To ensure the soy milk’s quality, Eng employs the use of a refractometer, a tool that measures the concentration of solids in water, and ensures optimal soy milk performance. As the soy milk is pumped out during production, it creates a luxurious, foam-filled sight resembling a bubble bath. No foam goes to waste, as every ounce is collected and repurposed into further tofu production.

Raw soy milk is not palatable on its own and requires cooking. Eng’s grandfather used to spend hours cooking soy milk in a large wok over a small flame. Thanks to technological advancements, the boiling process now takes a mere 15 minutes, significantly optimizing production time.

Understanding that good soy milk is paramount in creating exceptional tofu, Eng emphasizes the importance of achieving the perfect balance and consistency. Whether it’s firm or soft tofu, or even drinking soy milk – everything starts with the essence of soy milk itself.

In the upcoming sections, we’ll take a closer look at the various stages involved in tofu production and gain a deeper appreciation for the craftsmanship and dedication behind the creation of this beloved food staple. Join us as we uncover the secrets that make that unassuming block of tofu so much more than meets the eye.

Below Table of Contents

1. The Art of Tofu Making: From Bland to Delicious

Tofu has often been associated with blandness, weirdness, and boredom. It has been seen as a plain block of food, lacking in flavor and excitement. However, I am here to tell you that tofu has the potential to be so much more than that. As the owner of Fang On Tofu Shop, my family business that has been around since 1933, I can confidently say that making tofu is not just a job for me, it is my life. We produce approximately 500 pounds of tofu every day, and I consider myself lucky to be able to create something that I truly love to eat.

Taking over the family business was not an easy feat for me, as I had no prior knowledge of tofu making. It involved a lot of trial and error to get to where I am today. Even now, I continue to experiment and perfect my craft. Making tofu is like making cheese, but with an added step of making soy milk first. Fresh tofu is made from only two key ingredients: soybeans and water. Although it may sound simple, making tofu that tastes good requires putting your heart and soul into it.

The process of making tofu involves grinding the beans and extracting the soy milk from the pulp. We go through hundreds of pounds of soybeans daily, which is quite a heavy load and requires at least two people to handle. The pulp that is left after the soy milk extraction needs to be re-ground for better efficiency. When my grandfather first started the business, the soybeans were ground by hand using a stone grinder. Today, we can make tofu a hundred times faster compared to back then.

To ensure the quality of the soy milk, I regularly check it with a refractometer, which measures the amount of solids in water. It is crucial to have the right level of soy milk for the best tofu production. Once the soy milk is pumped out, it resembles a bubble bath, quite a sight to see. During the production, a lot of foam is generated, and we make sure to collect every bit of it. This foam is loaded into the cooking vat so that no potential goes to waste. It may surprise you, but raw soy milk is not digestible and needs to be cooked.

Cooking the soy milk used to be a lengthy process in the past, with my grandfather using a large wok and a small flame, taking about three hours to boil. However, with the equipment and techniques we have today, it only takes about 15 minutes to achieve the desired results. Good soy milk is the key to making excellent tofu. It is the fundamental essence of all soy products, and it can be used to produce both hard and soft tofu, as well as drinking soy milk.

Tofu has come a long way from being regarded as a bland and uninteresting food. With dedication, passion, and the right techniques, tofu can be transformed into a delicious and versatile ingredient. At Fang On Tofu Shop, we strive to bring out the best in tofu, continuously working to perfect the art of tofu making. So the next time you think of tofu, don’t just think of a boring block; think of the endless possibilities and flavors that can be explored with this incredible ingredient.

2. Behind the Scenes: Discover the Fascinating Process of Making 500 Pounds of Fresh Tofu Daily

Tofu has often been misunderstood as bland and boring, just a basic block of flavorless food. However, at Fang On Tofu Shop, we believe that tofu has the potential to be so much more. As the owner of a family business that has been around since 1933, making tofu has become my life’s passion. Currently, we produce about 500 pounds of fresh tofu daily, and I consider myself lucky to be able to make something that I truly love to eat.

When I first took over the family business, I had no prior knowledge of tofu-making. It was a journey of trial and error, and even now, I am still striving to perfect the process. Making tofu is akin to making cheese, except that we first need to make soy milk. Fresh tofu is made using just two main ingredients: soybeans and water. While the process may seem easy, it is quite challenging to make tofu that tastes delicious without putting your heart and soul into it.

To start the tofu-making process, the soybeans are ground in a grinder while water flows through, resulting in soy milk from one spout and pulp from another. We go through hundreds of pounds of soybeans daily, making it a physically demanding job that requires at least two people to handle. The pulp is then re-ground in the next grinder to extract as much soy milk as possible, allowing us to be more efficient in the extraction process. Back when my grandfather started the business, they would hand-grind the soybeans using a stone grinder, but with modern technology, we can now produce tofu a hundred times faster.

During the process, I make sure to check the quality of the soy milk using a refractometer, which measures the amount of solids in water. It is crucial to ensure that the soy milk is at its peak quality to achieve the desired tofu texture and taste. Once the soy milk is pumped out, it resembles a bubble bath, although it may also look like sitting in a pool of soy milk, which is perhaps better left unsaid. We strive to utilize every last drop of the soy milk, even the foam that is produced during production. The foam is carefully collected and loaded into the cooking vat, as every aspect of the soybean has potential and should not go to waste.

The raw soy milk cannot be consumed directly, as it is not easily digestible. In the past, my grandfather used to cook soy milk in a large wok, which would take hours due to its size and the small flame. However, with our modern methods, we can now boil the soy milk in just about 15 minutes. Good soy milk is the key to making excellent tofu, as it serves as the foundation for all soy products. Whether it’s the firm or soft tofu or even drinking soy milk, the quality of the soy milk plays a crucial role in the final outcome.

At Fang On Tofu Shop, we are dedicated to the art of tofu-making. It is not just about producing a basic food item but rather creating something flavorful and versatile. Join us behind the scenes as we take you through the fascinating process of making 500 pounds of fresh tofu daily.

3. Perfecting the Craft: The Challenges and Rewards of Making High-Quality Tofu

Tofu has often been misunderstood as a bland and unexciting food, but it has the potential to be so much more. As the owner of Fang On Tofu Shop, a family business established in 1933, I can confidently say that making tofu is my life. Each day, we produce around 500 pounds of tofu, and I consider myself fortunate to be able to create something that I truly love to eat.

When I first took over the family business, I had no prior knowledge of tofu-making. It was a journey of trial and error, and even now, I continue to strive for perfection. Making tofu is a delicate art, similar to cheese-making, but with the added step of preparing soy milk from scratch. Fresh tofu is made using only two ingredients: soybeans and water. However, achieving a tantalizing taste requires putting heart and soul into the process.

The first step in tofu-making involves grinding the beans and extracting soy milk, which is a time-consuming and physically demanding task. Unlike in the past when my grandfather used a stone grinder, we now have more advanced equipment that allows us to make tofu a hundred times faster. Throughout the process, I meticulously monitor the quality of the soy milk to ensure it reaches its peak. Additionally, we make use of every resource available, including the foam in soy milk production, to maximize the yield and minimize waste.

In the end, the key to perfecting high-quality tofu lies in the quality of the soy milk itself. It serves as the foundation for all soy products, including tofu in various textures, as well as drinking soy milk. Achieving the right balance and level of flavors in the soy milk is crucial for creating exceptional tofu. With dedication and attention to detail, we strive to produce tofu that exceeds expectations and showcases the versatility and potential of this misunderstood ingredient.

4. The Key Ingredient: Unveiling the Secrets to Creating the Best Soy Milk for Flavorful Tofu

Tofu often gets a bad rap for being bland and boring, but it has the potential to be so much more. As the owner of Fang On Tofu Shop, a family business that has been around since 1933, I know firsthand that creating flavorful tofu starts with the key ingredient: soy milk.

Making soy milk is both easy and hard at the same time. Fresh tofu is made from just two ingredients: soybeans and water. However, making it taste good requires putting your heart and soul into the process. We grind hundreds of pounds of soybeans each day to extract the soy milk, which is then separated from the pulp. This takes a lot of strength and at least two people to handle the heavy weight.

In the early days of our business, my grandfather used to hand grind the soybeans using a stone grinder. Now, we have much more efficient equipment that allows us to make tofu a hundred times faster. During the process, I use a refractometer to measure the quality of the soy milk. It’s important to find the right balance and ensure that the soy milk has the perfect level of solids. This ensures that the tofu we make is of the highest quality.

Foam plays a significant role in the production of soy milk, and we make sure not to let any of it go to waste. We scoop up the foam into buckets and add it to the cooking vat so that we can extract every last drop of the soybean’s potential. Raw soy milk cannot be consumed as it is not digestible, so we cook it to make it suitable for consumption. In the past, my grandfather used to cook soy milk in a large wok, taking hours to bring it to a boil. Nowadays, with more advanced equipment, it only takes about 15 minutes. Good soy milk is the key to making good tofu, as it is the essence of all soy products. Whether you’re making firm or soft tofu or even drinking soy milk, starting with high-quality soy milk is crucial for a flavorful end result.

Q&A

Q: What is the purpose of the YouTube video “”?
A: The purpose of the video is to showcase the process of making tofu and highlight the passion and dedication behind the family business.

Q: Who is Paul Eng and what is his role in the tofu-making process?
A: Paul Eng is the owner of Fang On Tofu Shop and his family has been in the tofu-making business since 1933. He is responsible for overseeing the production of tofu and ensuring its quality.

Q: How much tofu is made in a day at Fang On Tofu Shop?
A: Fang On Tofu Shop produces approximately 500 pounds of tofu per day.

Q: What does Paul Eng mean when he says that making tofu is like making cheese?
A: Paul Eng is comparing the process of making tofu to the process of making cheese, as both involve curdling a liquid (soy milk in the case of tofu) to form a solid product.

Q: What are the two main ingredients used to make fresh tofu?
A: The two main ingredients used to make fresh tofu are soybeans and water.

Q: How is the soy milk made in the tofu-making process?
A: The soybeans are ground in a grinder, allowing the soy milk to be extracted. The pulp, or leftover fibers, is separated from the soy milk, which is then re-ground to extract as much soy milk as possible.

Q: How has the process of making tofu evolved over time?
A: In the past, soybeans were hand-ground using a stone grinder, which was a slow and labor-intensive process. Nowadays, tofu can be made a hundred times faster using more efficient machinery and techniques.

Q: What is the importance of having good soy milk in making good tofu?
A: Good soy milk is crucial in making good tofu as it serves as the base for all soy products. The quality of soy milk determines the final taste and texture of the tofu.

Q: How is the foam produced during the production of soy milk utilized?
A: The foam produced during the production of soy milk is not wasted. It is scooped up and loaded into the cooking vat to ensure that every last drop of soy milk is used.

Q: Can raw soy milk be consumed?
A: No, raw soy milk is not digestible and cannot be consumed as-is. It needs to be cooked before it can be consumed or used to make other soy products.

Q: How long does it take to cook soy milk now compared to in the past?
A: In the past, cooking soy milk in a large wok over a small flame took around three hours. Nowadays, it takes only about 15 minutes to boil soy milk using more efficient methods.

Q: What are some of the different products that can be made from soy milk?
A: Soy milk can be used to make various products such as tofu (hard or soft) and drinking soy milk.

Final Notes

In conclusion, this YouTube video titled “How 500 Pounds of Fresh Tofu Is Made” provides a fascinating insight into the world of tofu production. The owner of Fang On Tofu Shop, Paul Eng, shares his lifelong passion for making tofu and delves into the intricate process behind it.

Contrary to popular belief, tofu is not just a bland and boring product. It can be an incredibly versatile and delicious food option. With over eight decades of experience, Fang On Tofu Shop has perfected the art of making tofu, producing an impressive 500 pounds of it every day.

Making tofu is both easy and difficult at the same time. The process involves grinding soybeans and extracting soy milk, which is then cooked to create the tofu. The key to making exceptional tofu lies in the quality of the soy milk. Paul Eng ensures that the soy milk is of the highest quality by using a refractometer to measure the amount of solids in the water.

Additionally, the dedication and attention to detail in the tofu-making process are evident. From carefully extracting every last drop of soy milk from the foam to finding more efficient ways to grind the soybean pulp, Fang On Tofu Shop strives for excellence in their craft.

This video showcases the rich history and tradition behind tofu production, from using hand-ground stone grinders in the past to the modern, efficient techniques employed today. It is a testament to the passion and commitment of the Eng family in maintaining the quality and taste of their tofu.

In conclusion, “How 500 Pounds of Fresh Tofu Is Made” sheds light on the complexity and artistry involved in creating this versatile food. Tofu enthusiasts will gain a new appreciation for the dedication and skill required to produce exceptional tofu.

For food-lovers, tofu is a tasty and nutritious staple of many diets. But how does this food make its way from the fields to the table? Learning the basics of how 500 pounds of fresh tofu is made can make eating it an even more enjoyable experience.

Tofu begins its life as a soybean plant in a farmers field. After the soybeans are harvested, they are cleaned, soaked overnight, and ground into a paste in a grinder. Then, this paste is moved into a boiling tub filled with water and heated to make the soy milk. The next step is straining, which separates the solid parts from the liquid. Finally, the solids are cut into cubes and put into a hot and salty solution to form the tofu.

After the formation of the tofu cubes, the tofu is then cooled and packed for transport. Depending on the size and shape of the tofu, the cubes are placed into plastic containers, boxes, or bags. For transport, the tofu is kept cold in a refrigerated truck to ensure its freshness.

When the tofu arrives at the food store, the cubes are placed with other food items and are available for sale. To make sure the tofu is fresh, some stores may store the cubes in large coolers or display the work in cases. Customers can quickly spot pre-packaged tofu cubes, or if the store makes tofu on-site, they may be able to watch as the process is completed.

For food-lovers aspiring to make 500 pounds of fresh tofu, the process is relatively simple. Though the amount of tofu produced may differ, the steps, from harvesting soybeans to cooling and packing cubes, remain the same. For a truly tasty and nutritious meal, tofu is a great option.


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