Ever wondered how Tofu was made?
The Singapore Junior Chef Club, together with a group of about 30 members visited the Unicurd factory of which we saw how Tofu was being made, on the morning of 21st of August.
After a bus ride from Ang Moh Kio MRT Station, we arrived and were greeted by Ms Ravinder, who sat us through watching a video of the process of tofu making, as well as their company’s background. She then explained to us the difference between cold treated and heat treated, which results in soft/silken and firm tofu respectively.
We were also brought to the viewing deck of which overlooked the entire process of which tofu is being made. Ms Ravinder also patiently explained the different machines and its various uses, from which the soy beans are soaked and grinded, to the coagulating of soy milk of which beancurd is derived from.
After which we were gathered, to taste some freshly prepared soy milk, and were allowed to see the various bean curd products.
Their range of products include the regular silken and egg tofu, the Chinese yellow and black “Tau Kwa”, the Japanese range, a ready-to-eat range, the ISO Joy Desserts, Deep fried Tofu (Tofu goreng), and the tofu puff.
All of us were also given a recipe booklet with tofu as the main ingredients, and were also allowed to purchase some of their product.
It was definitely a fruitful trip, for everyone, as we walked away with both, the knowledge in tofu making, as well as our shopping bags of tofu products.
With Culinary Spirit,
Belinda Ng
Membership