Tao-hoo-yee

Name (Thai)

เต้าหู้ยี้

Name (English)

Fermented soybean curd

Local name

Tao-hoo-yee

Product

Soybean

Ingredients

Soybean curd: Glycine max (Tooa-leuang). Angkak (red mould rice), salt, red wine.

Fermentation

40-60 days.

Storage life

1 year.

Microorganisms

Actinomucor elegans

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Properties

Block of soybean curd, yellowish or red colour, salty taste with characteristic aroma.

Method

1. Cut hard soybean curds into 3 cm cubes 2. Bake the cubes at 100?C for 10-15 minutes, to reduce the water content and make them firmer. Place the soybean curd on a rack to cool. 3. Add Look-paeng starter mould (Actinomucor elegans) and incubate at 20-25?C for 3-7 days. The rack gives good ventilation, allowing the mould to grow on every surface. 4. Pack the curd in an earthenware jar and add a mixture of 2-5% brine and red wine to cover the cubes. 5. Close the jar and leave to ferment for 40-60 days. 6. During the fermentation period, seasoning ingredients such as red chilli, pounded ginger, mixed spices, soybean paste and Angkak rice (red mould-Monascus purpureus, grown on cooked rice) may be added to give a red colour.

Production

In small scale industry.

Consumption

1. Eat as a main dish by mixing with fresh shallots, chilli and lime juice. 2. As an ingredient in certain dishes and condiments, e.g. Lon-tao-hoo-yee.