Tofu After Dark

Cutting the finished blocks of tofu.
Pouring soft tofu curds into the large molds.
Pouring soft tofu curds into the large molds.
Wrapping the soft tofu in cloth before pressing.
Wrapping the soft tofu in cloth before pressing.
Pressing tofu to remove water.
Cut blocks of fresh tofu.
Pouring soft tofu curd into small molds. These blocks are more expensive due to the amount of time it takes to individually wrap and unwrap each one.
Pouring soft tofu curd into small molds. These blocks are more expensive due to the amount of time it takes to individually wrap and unwrap each one.
The staff takes a break.
Unwrapping the small blocks of tofu. The boy in the back works the late shift, taking the tofu to sell at the market starting at 1AM.
After slicing the large blocks of tofu, pieces are separated to prevent sticking.

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November 2012
Location: Mae Sot, Thailand

Mae Sot's "tofu factory" was founded by a Chinese gem trader who arrived in Mae Sot's normally booming market just before the bridge to Myanmar closed. With gem trading reduced, the owner set about running a small restaurant and creating unusually delicious tofu, with the restaurant eventually being dropped. Since the bridge re-opened in December 2011, the owner returned to gem trading, leaving management of the tofu shop with his Chinese-Burmese wife.

Like most businesses in Mae Sot, the tofu factory is staffed by undocumented Burmese. However, the work is not especially arduous. The staff work daily which is typical, but for a reasonable 8 hours per day. Staff may frequently depart to find opportunities in Bangkok or during the daytime, but seem satisfied to return to the tofu shop repeatedly.