Mơ Tofu - a delicious and affordable dish from Hanoi.

Despite the ups and downs of history, Mơ tofu remains an indispensable delicacy in Hanoi's cuisine.

For the people of Mo - Mai Dong village (now part of Hoang Mai District, Hanoi ), the tofu-making craft has existed for generations; the villagers themselves don't remember exactly when the craft originated there.

When people talk about Mơ tofu, they immediately think of the small, pure white, soft, and fragrant tofu blocks that have become a common delicacy in the daily meals of Hanoians.

The skin of the Mơ bean curd is pure white.

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Making tofu is simple, but producing delicious blocks of tofu requires a meticulous, handcrafted process. To make good tofu, one must select high-quality soybeans. Some regions that provide standard soybean raw materials include Cao Bang , Chiem Hoa - Tuyen Quang, and the Song Ma - Thanh Hoa area.

Tofu makers typically wake up early to grind soybeans that have been soaked since the previous evening. They extract the liquid, which is then placed in a coarse, loosely woven cloth bag, squeezed to remove excess fiber, and filtered to obtain the raw soybean milk. This milk is then cooked until tender, and sour water is added to curdle the soybeans into a cake shape. This molding process usually takes several tens of minutes. After pressing, the tofu is removed, allowed to cool, and the outer layer of gauze is peeled off. And there you have it – a hot, fragrant, and delicious block of tofu.

Tofu with shrimp paste platter

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