(The edible footprints)
Tofu from its Bangkok Source: More than 30 years that this tofu artisan has been making these Hokkien style tofu from scratch. They make these tofu in small batches so all the process are still done by hands. I had spent a day with them started by soaking the soy bean 3-4 hours prior to juicing all the milk out before straining it with the cheesecloth to make sure non of the soy bean comes through. Then move on to simmer the soy milk before adding in the salt coagulants, once the soy milk become curdle and start to separate…the curd is now being transfered to their wooden block and and pressed out to release the water part.
Growing up in a Chinese family, tofu has played such a major role in all of our meals at home. My favourite dish was to braise them in the 5 spice broth and let them soak in the liquid for a couple of days before digging in with a hot bowl of rice soup (Khao Tom).