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 bag or 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.
Nigari has been recognised as being the very best coagulant for making tofu, adding a distinctive flavour as well as a wide range of trace minerals in a highly absorbable form. It is a white powder produced from seawater from which the water has been evaporated and the salt has also been removed. The name comes from the japanese word for bitter.
Soya beans, water*, nigari.
Allergens in bold.
|Energy (kJ)||515 kJ|
|Energy (kCal)||123 kCal|
|Fat (g)||6.9 g|
|of which Saturates (g)||1.1 g|
|Carbohydrate (g)||2.6 g|
|of which Sugars(g)||0.3 g|
|Protein (g)||12.7 g|
|Salt (g)||0.01 g|