INTRO TO SOY
I’m interested in soyfoods, but how do I get started?
Tofu and soymilk are the most traditional and natural ways of
incorporating soy into your diet and both only use the whole
soybean. Asians have consumed these as staples in their
diet for thousands of years, and the processes still remain the
same. Pure. And Natural. Superior Tofu believes in that, too!
Where do I purchase Superior Tofu products?
Head over to our Store Locator
What exactly is tofu? How are tofu and soymilk made?
Tofu is made from whole soybeans. Soybeans are similar
in size and shape to peas and belong to the legume family.
Dried soybeans are tan or beige in colour. Soy plants grow to
about two feet high.
Tofu is often referred to as bean curd because of the process
of how it’s made, which is not unlike cheese and its curdling
stage. Dried soybeans are soaked in water before they are
de-hulled, mashed and cooked at a high temperature. The
fibrous residue, called okara, is removed from the resulting
mixture along with the whey using a particle remover. The
liquid that remains is called soymilk.
To make tofu, a coagulant is added to the soymilk to thicken
or curdle it. Water is then pressed out of the thickened
blocks. The more water that is pressed out, the firmer the
tofu. A natural coagulant commonly used is calcium sulfate,
a mineral that is cleaned and crushed into a powder. Calcium
sulfate has been used for centuries in tofu production.
What does tofu taste like & how do I cook with it?
Tofu has a very subtle, beany taste. Since tofu doesn’t have
a lot of flavour on its own, it is an ideal culinary chameleon
that can be disguised in any dish. Like a sponge, tofu soaks
up and absorbs the flavour of the ingredients you’re cooking
with. With its different textures, flavours and shapes, you
can experiment with tofu to create or expand on your current
recipes. You can crumble, cube, dice, slice, broil, blend or
purée tofu – it’s that versatile. For savoury dishes, it’s ideal to
marinate the tofu overnight so it can become more flavourful.
When cooking a stirfry dish, add the tofu at the start rather
than tossing it in at the end, to give it time to absorb the flavours
of the other ingredients.
What is the purpose for different types of tofu?
Not all tofu is created equal. Firmer, denser types of tofu offer
more soy protein than the softer varieties, as there’s less water
content and more soy concentrate. More soy equals more
protein. Different types of tofu vary in textures, density and
ingredients. As a result, there are different uses for each tofu,
as well as different storage/handling requirements.
Softer varieties of tofu are an ideal dairy substitute when
blended, whereas denser types make an ideal meat replacement
due to their firmness. For example, you would not do a
stirfry with Superior Soft Tofu due to its delicate texture; because
of the constant stirring with the vegetables, you’d end
up with soup! On the other hand, Superior Extra Firm Tofu
would not be suitable for blending in a smoothie – the dairyfree
shake would turn out very gritty due to the Firm Tofu’s
dense texture. Remember that it’s all about choosing the right
type of tofu!
What does soymilk taste like & how do I cook with it?
Soymilk has a slightly beany taste. With few ingredients other
than water and soybeans, the purity of Superior’s plain soymilk
shines through. Superior soymilks can easily be substituted
anywhere you would normally use dairy milk. They
come in plain or sweetened. For breakfast, try using soymilk
in cereals or oatmeal, in coffee or tea, or in non-dairy fruit
smoothies. Be sure to warm up the soymilk if you pour it into
hot beverages – otherwise it will curdle. You can also add
almond or chocolate flavouring to create your own hot or cold
flavoured soymilk. Soymilk can be used in baking or cooking
as a dairy substitute.