Tofu Ky craft village (My Hoa commune, TX. Binh Minh, Vinh Long province) currently has more than 50 production households with nearly 200 employees, every day producing about 7 tons of tofu including many types such as: Tofu with large pieces; Dried tofu stalks; Young stalks; Salted tofu...
According to many documents, the profession of making tofu ky in My Hoa commune was formed in 1912 and has been maintained since then. Initially, a group of ethnic Chinese people participated in production, over the years, the number of people who have access to the method has increased. They cultivated their experience and expanded their production scale to achieve the success they have today.
To make tofu ky, people use soybean ingredients and put them in a basin of water to soak for about 2 hours, until the beans hatch, use a grinder to make powder. Soybean flour is squeezed out of water, prepared for cooking to form a product.
The person who makes the pure soy water into the hot pan, the fuel is usually firewood. Normally, each household has a production scale of 10 pans or more. During the heating process, the temperature is usually maintained at 70 degrees until the soy water in the pan creates a pale yellow scum on the surface of the pan. The maker will lightly touch the scum with his hand, if it does not stick to the fingertips, it means that the tofu is cooked.
After that, they use a small blade to cut the scum in half and then pick it up to dry on a bamboo pole. Normally, about 25 minutes on the pan will create a layer of cooked tofu board. From 2.5kg of fresh soybeans, 1kg of tofu ky will be made. The price ranges from about 120,000 VND/kg.
Workers pick up tofu on bamboo trellises, the products are "dried" through high temperatures inside the factory combined with natural winds. The production process from the beginning to the finished product takes about 20 hours (almost a day and a night).
My Hoa tofu has a golden color, a characteristic aromatic and fatty taste, which is a popular product for many diners near and far. This is also a raw material for processing family dishes, parties for salty or vegetarian people. In addition to directly producing tofu ky, local people also focus on promoting products, thereby stimulating trade and tourism associated with craft villages.
More than 100 years of formation and development of the craft village as a testament to the historical process and contributing to the cultural imprint of the locality. In August 2022, My Hoa tofu craft village (Vinh Long) was recognized as a National Intangible Cultural Heritage by the Ministry of Culture, Sports and Tourism. in the form of traditional handicrafts.
According to the Fatherland