Modern Tofu Production: A Blend of Tradition and Technology

The production of tofu today integrates traditional practices with modern technology to maintain consistency and quality. Here's an overview of the process:

1. Soybean Preparation: The process starts with selecting high-quality soybeans, which are soaked in water for several hours to soften. Soaking time varies based on temperature and the desired tofu texture.

2. Grinding and Cooking: The soaked soybeans are ground into a slurry, also known as soybean pulp, which is then cooked to extract soy milk. Cooking helps release the beans' nutrients.

3. Filtering: The cooked slurry is filtered to separate the soy milk from the okara (insoluble fiber). The soy milk proceeds to further processing, while the okara can be repurposed in other foods or as animal feed.

4. Coagulation: Coagulants such as calcium sulfate (gypsum), magnesium chloride (nigari), or glucono delta-lactone (GDL) are added to the soy milk to curdle its proteins and fats, forming curds.

5. Curd Formation: The curds are gently stirred for even coagulation and then allowed to settle. Tofu texture is adjusted at this stage by controlling coagulant amounts and temperature.

6. Molding and Pressing: The curds are placed in molds lined with cheesecloth and pressed to remove excess whey, shaping the tofu into solid blocks. The pressing time and pressure determine the tofu's firmness, resulting in varieties like silken, soft, firm, and extra-firm tofu.

7. Cutting and Packaging: The pressed tofu blocks are cut to size and packaged. Modern packaging methods help extend tofu's shelf life by preventing contamination and spoilage.

This blend of traditional and contemporary techniques ensures that tofu remains a versatile and nutritious food enjoyed worldwide.
Modern Tofu Production: A Blend of Tradition and Technology