The satisfaction of eating is not only related to the taste of the tofu, but also the knowledge of the ingredients, and the process of making the experience of making the food. This unique experience will touch your heart and open your eyes.
Needless to say, all the tofu we buy from the stores are made from large quantities imported soybeans which they got at low prices. They use gypsum powder as a coagulant, which in turns makes the aroma very bland and gives out a very ordinatry taste. The owner of Doufanghua （Chih-Chung Chang）, also known as the Tofu Master, founded his tofu shop in Chishang in 2012. In addition to providing unique tofu meals, he also provides tofu-making teaching sessions as he is committed to restoring the flavor of tofu from its original source.
Mr. Zhang personally grows soybeans in Chihshang. All of his tofu are made from Kaohsiung No. 10 beans (which has a milky fragrance), and Tainan No. 4 beans (sweet) and when combined produces the unique kind of tofu. You can first get to know the origin of soybeans and admire the “hometown” of tofu in Doufanghua. Mr. Zhang produces a whole field full of soybeans without herbicides and chemical fertilizers as he wants to share his experiences of growing soybeans as well as the hardships he had while maintaining his “organic” ways to produce fresher and safer soybeans for consumers. In In the emerald green fields, many urbanites will be slightly surprised that soybeans are grown in this way.
It is better to make the food by yourself as you can have more control over the ingredients. Mr. Zhang hopes that customers also knows the full process of making tofu, from processing of soaking the soybeans to pressing. After the soybean is soaked, they repeatedly pressed five or six times to filter the soybean liquid where it is poured into a large pot. The pot is boiled, stirred, and the soybean foam is scooped from the top. The tofu that is created by this process does not give the tofu any aroma. During this process, the heat an time control are very important. When the temperature of the soybean milk cools down, Mr. Zhang will slowly inject bittern from the Qigu Salt Mountain three times, stir and let the milk solidify. He would then spread a piece of cloth and put the soybean paste into the cedar bean mold while pressing it on to the cedar board. Stones are then pressed on the cedar slab and the different density are determine by the temperature from the dehydration.
Because the whole process is made by hand, you would be touched by the hard work that Mr. Zheng puts in each tofu.