Tofu, while remains a popular dish in Vietnam, is said to be first originated from Mo Village, currently known as Mai Dong village, in Hoang Mai district. As such, many Hanoians still consider tofu that are made from Mo Village the best with creamy taste and sweet flavor.

In order to promote the “Mo tofu” brand and bring such a traditional dish of Hanoi to a wider customer base, Tofu Clean Tradition Vietnam Visoy Company (Visoy) has decided to make the tofu on a large scale.

Mo tofu in packages sold in super markets.

In Dan Phuong district in the outskirts of Hanoi, the family of Tran Van Hong at Lien Hong commune, Dan Phuong district, has been dedicating to tofu making for generations. As tofu is mostly made by hands, the family normally wakes up at 3.am to make fresh tofu  and sell in the markets early in the morning. In Dan Phuong district, there are currently 500 households that also make tofu like Hong’s family.

Mr. Hong and his son Tran Van Quan have made efforts for the Mo tofu brand to be included in  Hanoi’s One Commune, One Product (OCOP) program and rated with three stars.

“Machines are now  replacing humans in tofu making, however, certain process to ensure the Mo tofu’s unique taste are done manually,” stated Mr. Hong.

Visoy currently provides over 10 tons of Mo tofu for super markets and convenience stores in Hanoi and neighboring cities and provinces.

Soybean fermentation process.

Mo tofu becomes famous thanks to the soybeans cooked with the water from Mo village.

Cooked soy milk after being mixed with sour water to create soy curd is pressed into moulds to produce batches of tofu.

After the press is finished, the tofu is put out the mold to cool down and peeled layers of “cloth”.

Tofu in its final form.

The finished tofu is still hot but are ready to sold. People would want hot or cold version of the tofu depending on their tastes. For the cold version, tofu will be put into cold water to preserve.