来自中国杭州的设计师

王唯玮Weiwei Wang

设计了一套方便美观有传统风貌便于文化交流的做豆腐的器皿。更多请至：

随着素食主义和乐活潮流的兴起，豆腐在西方国家受到越来越高的关注。但是大多数西方人仅仅把豆腐当作肉类和乳制品的替代，他们从超市买密封的豆制品，并不知道新鲜的手作豆腐有多么美味。

因此我想营造一种独特的餐饮体验，以此将豆腐的本源介绍给大家。在slow tofu workshop里，顾客不仅仅可以了解到豆腐的加工过程，而且他们可以参与压制自己的那份豆腐，并用自己喜爱的食材调味。

而这个过程仅仅需要两个工具完成：竹编模具和陶瓷碗。在竹编模具里盛满新鲜豆花，混入调料，再把陶瓷碗倒扣上去。过大约20分钟，把碗反一面，揭开竹编模具，就可以直接在碗里享用新鲜的热豆腐。

竹编器皿出自浙江嵊州的传统手艺人，每件都独一无二。用这些器皿压制出来的豆腐在造型上也和批量生产的豆腐全然不同，由此让这项手作体验更加独特。

所有做豆腐和食用豆腐的工具都收纳在木盒子里，不锈钢盖子同时可以当作接水用的托盘。

Alongside the trend of vegetarianism and veganism, tofu is gaining increased attention in western countries. However, since it’s still commonly considered as replacement for meat and dairy products and is often purchased in bulk from the supermarket, most people miss out on its best state: while it’s still fresh.

A new form of gastronomy shall offer people an unique tofu dining experience. Not only are they introduced to the manufacturing process of tofu, but they are also invited to prepare their own portions of tofu with favoured ingredients and then able to eat it fresh.

With the help of a woven basket and a ceramic bowl, tofu can be formed from soy curds through pressing out the liquid in it. After 20 minutes, when you turn the ceramic bowl up-side-down and remove the basket, you’re set to enjoy self-made tofu that is still warm. The steel tools are specially designed for pressing, cutting and eating tofu.

The hand woven bamboo tools for molding tofu are creations of cooperating with rural Chinese artisans. As a result, the tofu made out of those tools conveys a clear quality of craft, supporting the hands-on tofu making experience.

This concept can be realized through a tofu workshop, where each participant gets a wooden box filled with all the tools. He/she can then make tofu on the steel tablet. The box works for transportation as well.

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王唯玮 Weiwei Wang

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