1 l
- Extract from the best soy beans Japan for tofu
- High in protein, necessary for making tofu
- Free of lactose
- unsweetened
- without additives
- without genetically modified organisms
- easy storage at room temperature
Description Banrai soy for making silken tofu
Banrai soy for silken tofu is ideally suited for the production of your own tofu. For the extract high protein soybeans native to Japan, 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%, that is the necessary prerequisite for soy to curdle 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 into a saucepan together with nigari, stir and heat. If the tofu sets, it's done.
Ideas for toppings:
- Add seafood as a topping
- Add 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 ...
Recipe ideas for your own silken 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
Soy product
Delivery time: approx. 3 working days
Ingredients: water, SOY beans
Allergens: SOY
| Nutritional values | per 100 ml |
|---|---|
| energy | 192 kJ / 46 kcal |
| fat | 2 g |
| saturated with it | 0.32 g |
| carbohydrates | 2.9 g |
| of which sugars | 0.8 g |
| protein | 3.5 g |
| salt | 0 g |
Responsible entrepreneur: FoodConnection GmbH, Siemensstrasse 2, 21465 Reinbek
