Kinugoshi-Tofu (Silken Tofu)
Taifun’s gentle, solid but silken, smooth Kinugoshi tofu has the taste and consistency that lovers of Asiatic specialities so appreciate.
In soups, sauces and everywhere a fine, gentle texture is desired, especially in the Japanese cuisine.
This product is: purely vegetable | cholesterol-free | egg-free | lactose-free | free of milk protein | free of genetic engineering | manufactured without the addition of gluten and yeast extract.
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Nigari-Tofu
Medium consistency for use with stir-fry vegetables, soups, and especially classic Japanese cuisine.
When the Japanese tried out the Chinese recipe for making tofu, they replaced the calcium sulphate coagulating agent mined in the Chinese mountains with a seawater extract (nigari). They perfected the change until the result was a fine and slightly sweet tofu.
This product is: purely vegetable | cholesterol-free | egg-free | lactose-free | free of milk protein | free of genetic engineering | manufactured without the addition of gluten and yeast extract.
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