Simmer in a miso-enriched broth with noodles and thinly sliced veggies. Or dice and spread on a tray with a drizzle of oil. Bake until crisp and golden, about 20 minutes, then use to top a salad.
Tofu is also brilliant tossed into a stir-fry – one of our favourites is to wok it with broccoli florets, garlic, ginger, sesame oil and soy sauce.
Keep in the fridge or freeze on day of delivery. Thaw before cooking, once opened consume within 24 hours.
Please tell us where to leave this product if you are not in – it needs to be kept chilled to maintain its quality. A cool box in a shady spot works well.
Made by our friends at Dragonfly, a family business just down the road from our farm in Devon.
Soya beans, water*, nigari, tamari, garlic, cumin, ginger, sunflower oil.
Allergens in bold.
May contain traces of nuts and sesame.Suitable for vegans.
|Energy (kJ)||720 kJ|
|Energy (kCal)||173 kCal|
|Fat (g)||11.2 g|
|of which Saturates (g)||1.6 g|
|Carbohydrate (g)||1.8 g|
|of which Sugars(g)||0.1 g|
|Protein (g)||15.5 g|
|Salt (g)||1.6 g|