Organic Super Firm Tofu

This tofu really is super firm and soaks up sauces easily, especially after being frozen. #tofu #plantmenu

This is my first time using #plantkitchen tofu. It’s a substantial block at 300g much more than I needed in one go but it keeps well in the fridge for another day. It is very moist so, although firm, you might need to press out the excess water. Each time I used it to make #scrambledtofu and it crumbles perfectly and took the flavour of the oil and turmeric very well. Probably because I didn’t press it that much before cooking, there was quite a lot of crumb sticking to the pan. Mind you, I don’t have ‘non-stick’ 😯 I noticed the ingredients include magnesium chloride and looked it up as I was curious to know why. Magnesium chloride (E511[19]) is an important coagulant used in the preparation of tofu from soy milk. In Japan it is sold as nigari (にがり, derived from the Japanese word for "bitter"), a white powder produced from seawater after the sodium chloride has been removed, and the water evaporated. In China, it is called lushui (卤水). So now I know! This type of tofu is good for absorbing marinades so I would get it again. #tofu #veganfortheanimals #abillionlove

Decent tofu. Firm and also makes nice scrambled tofu

I love to buy organic when I can. This tofu is called super firm but is not as firm as others I’ve tried. I would definitely eliminate the word “super”, hehe!

Nice tofu, but definitely not super firm. The consistency is that of an average tofu