Clean Bean Tofu: 325g
The finest quality tofu. Made in Brick Lane, London using the best organic soya beans and traditional techniques. Fresh and unpasteurised, it can be eaten straight from the pack in a salad or used for stir fry and is ideal for both soft and firm tofu recipes.
Neil from Clean Bean Tofu Says:
I make fresh tofu. I soak the soya beans first, then boil them and mash them to a puree. I then process this in a machine to filter off the soya milk, which goes into the curdling barrel along with a traditional Japanese coagulant called nigari. You have to pour and stir at the same time to get an even curdle: that's the tricky bit, but it's very satisfying to see clouds of tofu form before your eyes.
The tofu then goes into boxes and is pressed for about 20 minutes. We make our tofu to order.
The Tetrapack tofu sold in supermarkets is made in the container it's sold in. The soya milk is injected into the packaging, which means that the curdling process cannot be monitored. This results in a very different taste and texture to fresh tofu. The other, very rubbery version you can get is heat-processed and pasteurised after packaging, which again completely alters the texture.
When I started selling tofu, my customers were really surprised at how good it tasted. Tofu should be creamy-smooth in texture and have a clean, fresh, soya-bean taste. It was introduced to the UK as a meat substitute – and most western producers are still intent on getting rid of the inherent flavour – but it really should be recognised as an interesting ingredient in its own right.