I didn't know there is such a thing in raub recently until I saw it somewhere on TV - and a friend from KL asked for a visit which prompted me to find the place - deep in the heart of Bukit Koman New Village in Raub.
It is a simple factory, not more than the size of a small village house. The pressed beans are gellified into curd and pressed in cotton sacks, much like the fabrication of cheese. What was interesting was the fact that the tofu is hand-cut into small cubes and fried to become "Tofu Pok", a fried delicacy and also used for stuffing and other Chinese dishes. For me, they are best eaten fresh with chilli dip. The factory also produce soya milk (excellent) and regular tofu, all available fresh from the little factory 7/7....
Soaked soya beans are cold-pressed into a vat first.
It is then churned.
then left to coagulate
The mixture is put into cotton sacks and pressed like making cheese.
The resulting block of tofu is then cut into cubes
waiting for the fryer...
the fryer is manned by one person...
Fresh from the fryer to a bamboo basket to cool...
put on display trays for sale (and they go fast)...
an old stone grinder left at the entrance...
Your posts provide the usual glorious insight into culinary (and entomological) secrets of the region! Do they use gypsum as the coagulant and do they make 臭豆腐, that wonderful cheesy delight found so often on the streets of Taiwan? The last artisanal tofu I had was in Nara, Japan, made by the restaurateurs themselves: so silken smooth and with a delicious nutty flavour.
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