1 l
- Extract from the best soy beans in Japan for tofu
- With a high protein content, necessary for making tofu
- free from lactose
- unsweetened
- without additives
- without genetically modified organisms
- easy storage at room temperature
DESCRIPTION OF BANRAI SOYA TO BE MADE FOR SILK TOFU
Banrai soy for silk tofu is ideal for making your own tofu. For the extract, native Japanese soybeans with a high protein content, called Fukuyutaka, are used. Banrai soy is made using the Japanese Karayaburi method, which improves the taste compared to similar products.
The protein content of Banrai soy is over 11%, which is the necessary prerequisite for soy to stick together with nigari. Soy extracts and soy drinks with a lower protein content do not curdle with Nigari. This means that the protein content is also significantly higher than that of milk.
The water used for production has also been carefully checked and selected.
USE
Simply put in a saucepan with nigari, stir and heat. If the tofu sets, it's done.
Ideas for toppings:
- Add seafood as a topping
- Add the leek as a topping
- Add yuzu kosho paste - adds sharpness and citrus flavor
You can also flavor your tofu yourself by stirring in vegetable powder, sesame powder, peanut powder, etc. before curdling and making a celery tofu, leek tofu, sesame tofu, peanut tofu or ...
Buy Nigari
More recipe ideas for your own silk tofus:
Wasabi tofu with shrimp ceviche, wild broccoli and kaffir lime
Bonito tofu with scallops, coriander, pesto
Shiso tofu with Nashi pear ragout, yuzu foam and puffed rice
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Nigari for tofu production
Set for Tofu Production
Soy milk for silken tofu
