Omnivore - Food Finds: The Soy Shop
Tai and Khich Lam started making tofu in their basement in 1983
Tai and Khich Lam started making tofu in their basement in 1983. In 1985, they took over the Soy Shop company started in 1979 by Sara and Steve Yurman, and expanded into a full-scale tofu-making operation based out of Decatur.
The Khich family focuses their production on only two types of tofu: soft and firm. The Soy Shop is very strict about the quality of soybeans used in its tofu, and sources its nongenetically modified soybeans from a select group of Midwest farmers. Although they were organically certified last year, the organic version is still only available for institutional use. The soybeans are ground with water, cooked with steam and then separated into solids and milk. The soymilk is then combined with calcium sulfate to make it firm.
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(Photo by Jennifer Zyman)