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Soy and legumes from Thailand
Tao-huu-yee is the Thai form of Chinese fermented tofu. At a Songkhla factory, firm tofu is soaked in brine, cut into small cubes and layered in lidded jars with mouldy rice koji, then left for about nine months, opened to the sun on fine days, until it turns yellow and mellow. It is then bottled and boiled.
| Soybeans | Soaked, ground and boiled into soy milk, then set with gypsum[chalad2001] |
| Gypsum (calcium sulfate) | To set the tofu[chalad2001] |
| Salt brine | The tofu strips are soaked in it before cubing[chalad2001] |
| Cooked rice, left to grow mould into koji | Layered with the tofu cubes as the starter[chalad2001] |
| Starter | rice koji grown spontaneously on cooked rice |
Total time across the recorded steps: 9.2 months – 9.5 months
What changes: Starting material: soybeans soaked in water
Output: soaked soybeans.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Tao-huu-yee is the Thai form of Chinese fermented tofu. At a Songkhla factory, firm tofu is soaked in brine, cut into small cubes and layered in lidded jars with mouldy rice koji, then left for about nine months, opened to the sun on fine days, until it turns yellow and mellow. It is then bottled and boiled. Made in 6 steps over 9.2 months – 9.5 months. The longest step, layer rice koji and tofu in lidded jars and ferment, takes 9 months (Chalad C. 2001) and runs at 29–31 °C (Chalad C. 2001). Salt is 10.1–11.3 % (Chalad C. 2001). Aspergillus, Syncephalastrum and Bacillus, dominant in the rice koji and Bacillus, Pediococcus and Saccharomyces, found throughout the fermentation; Aspergillus and Bacillus make proteases and amylases do most of the fermenting.
| Main step | 9 monthsReported[chalad2001] | Layer rice koji and tofu in lidded jars and ferment |
|---|---|---|
| Temperature | 29–31 °CMeasured[chalad2001] | Layer rice koji and tofu in lidded jars and ferment |
| Salt | 10.1–11.3 %Measured[chalad2001] | Layer rice koji and tofu in lidded jars and ferment |
| Acidity | pH 5–5.8Measured[chalad2001] | Layer rice koji and tofu in lidded jars and ferment |
Unlike Chinese sufu, which is usually started with Actinomucor mould grown on the tofu itself, this Thai factory ferments salted tofu cubes against a layer of mouldy rice koji for nine months. The red version gets its colour from red yeast rice.
Aflatoxin B1 (10.8–22.8 ppb) was found in the fermenting tofu, and Aspergillus strains from it made the toxin in culture. Aflatoxins can damage the liver and cause liver cancer (WHO). The finished jars are boiled after bottling, but do not count on that to remove it, because most mould toxins survive food processing (WHO). The rice koji grows from wild moulds, and a home kitchen cannot tell whether they make toxin, so do not make this with wild-grown koji at home.
Hazards the sources name: Staphylococcus; Aflatoxin B1 at 10.8–22.8 ppb in the fermenting tofu; Aspergillus isolates made it in culture.
Every number is labelled with how it is known. How this atlas is made
