Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavour, so it can be used in savoury and sweet dishes. It is often seasoned or marinated to suit the dish and its flavours, and due to its spongy texture, it absorbs flavours well. Nutritionally, Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavour, so it can be used in savoury and sweet dishes. It is often seasoned or marinated to suit the dish and its flavours, and due to its spongy texture, it absorbs flavours well. Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron and can have a high calcium or magnesium content depending on the coagulants used in manufacturing.
Ingredients
Soymilk (Filtered Water and Soybeans), Soy Protein Isolate, Glucono-Delta-Lactone, Calcium Chloride, Glucono-Delta-Lactone is a non-dairy, gluten-free coagulant derived from non-GMO corn starch.
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