Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

Ingredient For Tofu

• Tofu
• Tips for using Tofu
• Tofu Nutritional Facts

Tofu

Tofu was first used in China around 200 B.C. Although the discovery of the process for making Tofu is lost to the ages, Chinese legend has it that the first batch of Tofu was created by accident. A Chinese cook added Nigari to flavour a batch of pureed cooked soybeans and the Nigari produced the curd that we know today as Tofu.

Today, Tofu is a dietary staple throughout Asia. This delicate food is made fresh daily in thousands of Tofu shops and in homes.

Tofu is rich in high-quality protein, low in saturated fat and contains no cholesterol. See Tofu Nutrition Facts.

There are 3 main types of Tofu:

Firm Tofu (momendofu) is dense and solid and holds up well in stir–fry dishes, soups or on the grill. Firm Tofu also is higher in protein, fat and calcium than other forms of Tofu.

Soft or Silken Tofu (Kinogoshi) is a good choice for recipes that call for pureed tofu, or in oriental type soups. In Japan, Silken Tofu is enjoyed “as is” with a touch of soy sauce and topped with chopped scallions.

Tofu Skin (Yuba) is made by a slightly different process that results in a creamy custard-like product. Silken Tofu works well in pureed or blended dishes.

Let Pink lake Nigari’s technical qualities and flavour delivery enhance your Tofu. See Lake Crystal’s easy to follow Tofu recipe and Tofu Making Kit.

Back to Top

Tips for Using Tofu

In recipes, Tofu acts like a sponge and has the ability to soak up any flavour that is added to it. View our exciting recipe pages.

Tofu is for everyone. The soft consistency of Tofu and its mild taste make it a perfect food for anyone. It is a good source of protein for elderly people who may prefer dishes that are easy to chew and digest. Soft Tofu that has been pureed with fruits or vegetables is a good first protein food for infants. Toddlers can enjoy chunks of cooked Tofu for snacks and meals.

Source www.soyfoods.com

Nigari can also be used directly as a natural seasoning added to miso soup, meats and vegetables; casseroles and stews.

Back to Top

Tofu Nutritional FactsTofu

Tofu is rich in high-quality protein. It is also a good source of B-vitamins and iron. While 50% of the calories in Tofu come from fat, a 4 serving of Tofu contains just 6 grams of fat. It is low in saturated fat and contains no cholesterol. Generally, the softer the Tofu, the lower the fat content. Tofu is very low in sodium, making it a perfect food for people on sodium-restricted diets. Source www.soyfoods.com

Back to Top