Know your block
Tofu guides
Buying tofu wholesale: what to ask a supplier
A checklist for cafés, restaurants, shops and caterers choosing a wholesale tofu supplier in the UK, from texture and shelf life to delivery and allergens.
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Firm vs silken tofu: which one should you use?
The difference between silken, soft, firm and extra-firm tofu, and which to choose for frying, baking, scrambling, smoothies and desserts.
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How to press tofu (and when you don't need to)
Why you press tofu, three easy ways to do it without a tofu press, and how long it really takes.
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How to store tofu (and can you freeze it?)
How to keep fresh tofu in the fridge once it's open, how long it lasts, and how to freeze tofu for a chewier texture.
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Is tofu a good source of protein?
Why tofu is one of the best plant proteins, what "complete protein" means, and how to get more protein out of every block.
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What is nigari? The traditional way to make tofu
Nigari is the natural coagulant that turns soya milk into tofu. What it is, where it comes from, and why we use it.
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