Brian Louie, the third-generation head of Wo Chong Company, starts his day at 5 AM. He crafts tofu from domestically grown Non-GMO soybeans that his brother Lester, in operations, sorted and prepared the the day before. He blends, strains, heats, and adds a solidifying agent to create different tofu styles. The facility, filled with steam and the sweet fragrance of soybeans, showcases the art of tofu-making.
The detailed process involves sorting, soaking, grinding, and heating soybeans, separating okara (soy pulp) from soymilk. For firm tofu, calcium sulfate is added. Once the tofu has hardened, it is broken up, spread evenly over a cotton cloth in a perforated mold, and covered and weighted to press out excess water. Reaching the desired firmness, it is taken from the mold and put into a tank of water to cool.
Soft tofu involves a concentrated soymilk mixture with a firming agent, left to harden slowly. The resulting tofu is not pressed or drained so that it remains moist and soft.
Brian faces challenges in optimizing the process due to seasonal fluctuations. He uses a domestic heirloom soybean variety grown by a mid-west farmer known for its sweetness, and currently collaborates with farmers on growing methods.
Tedman, Brian’s brother in sales, highlights the versatility of Wo Chong Tofu. From cold tofu with herbs and soy sauce in summer to hot broth in winter, there are endless variations. Tofu can be seasoned with salt, pepper, and olive oil for a light snack or paired with kimchi and anchovies, showcasing the limitless possibilities of Wo Chong Tofu!
