Hanoi special tofu set for large scale production
The Hanoitimes - Many Hanoians still consider tofu that are made from Mo Village the best with creamy taste and sweet flavor.
Tofu, while remains a popular dish in Vietnam, is said to be first originated from Mo Village, currently known as Mai Dong village, in Hoang Mai district. As such, many Hanoians still consider tofu that are made from Mo Village the best with creamy taste and sweet flavor.
In order to promote the “Mo tofu” brand and bring such a traditional dish of Hanoi to a wider customer base, Tofu Clean Tradition Vietnam Visoy Company (Visoy) has decided to make the tofu on a large scale.
|Mo tofu in packages sold in super markets.|
In Dan Phuong district in the outskirts of Hanoi, the family of Tran Van Hong at Lien Hong commune, Dan Phuong district, has been dedicating to tofu making for generations. As tofu is mostly made by hands, the family normally wakes up at 3.am to make fresh tofu and sell in the markets early in the morning. In Dan Phuong district, there are currently 500 households that also make tofu like Hong’s family.
Mr. Hong and his son Tran Van Quan have made efforts for the Mo tofu brand to be included in Hanoi’s One Commune, One Product (OCOP) program and rated with three stars.
“Machines are now replacing humans in tofu making, however, certain process to ensure the Mo tofu’s unique taste are done manually,” stated Mr. Hong.
Visoy currently provides over 10 tons of Mo tofu for super markets and convenience stores in Hanoi and neighboring cities and provinces.
|Soybean fermentation process.|
|Mo tofu becomes famous thanks to the soybeans cooked with the water from Mo village.|
|Cooked soy milk after being mixed with sour water to create soy curd is pressed into moulds to produce batches of tofu.|
|After the press is finished, the tofu is put out the mold to cool down and peeled layers of “cloth”.|
|Tofu in its final form.|
|The finished tofu is still hot but are ready to sold. People would want hot or cold version of the tofu depending on their tastes. For the cold version, tofu will be put into cold water to preserve.|
- ‘Workation’: The rise of a hybrid travel trend after the pandemic
- Hanoi: relics, temples and religious sites closed – people do the worship ritual from distance
- Hanoi specialty for Tet: candied lotus seed
- The main rituals in the Lunar New Year Festival
- New unique Banh Chung attracts diners
- Hanoi: Environment protection message is delivered on the Kitchen God Farewell’s day
- Hanoians enjoy oldest spring flower market in Hang Luoc street
- Anyone has tasted all the street food of Hanoi?
- Sommelier Ho Tuan Minh: Always proud of Vietnam's national dish
- Expended pedestrian street space around Hoan Kiem Lake opened
Vietnam Ao dai Week 2021 has been strongly responded
Vietnam begins Covid-19 vaccination today
Domestic tourism stimulation: March promotions launched
PM expects more Vietnamese multinationals to emerge by 2045
Vietnam eyes potential of homemade Covid-19 vaccine
Securities association expresses concern over prospect of 1,000 shares minimum trading lot
Vietnam repatriates citizens from Myanmar
Online schooling - a challenge for students and teachers
Vietnam Airlines attendant prosecuted for spreading Covid-19