Collection: Tofu & tofu coagulant

Japanese tofu is often distinguished by its firmer or silkier texture, depending on the type of tofu. Firm tofu, used in dishes such as soups or grilled meats, is denser and has a better ability to retain its shape during cooking. Silken tofu, on the other hand, is softer and creamier, ideal for sauces, soups and desserts.

In comparison, classic tofu, often produced in other regions, can have a more varied and less specific texture, depending on the manufacturing process and ingredients. Japanese tofu, made with quality soybeans and often with an artisanal approach, is also characterized by its milder, more natural flavor, as well as its use of filtered water, which influences taste and texture.

Japanese tofu is also often organic and may be richer in protein, calcium and other nutrients. In terms of preparation, Japanese tofu is sometimes smoked or marinated for more aromatic dishes.

Preparing Japanese tofu varies according to its texture (firm, silky, smoked) and the type of dish you want to make. Here are some preparation methods for different types of Japanese tofu:

1. Firm tofu:

Drain: Start by draining the tofu well to remove excess water.

Pan-fry: Cut into slices or cubes and fry in a little oil until golden and crisp on the outside, yet tender on the inside. Season with soy sauce, ginger or even miso for extra flavor.

Grilling: You can also grill it for a slightly smoky taste, accompanied by sauces such as teriyaki.

1. Silken tofu:

In soups: Silken tofu is perfect for Japanese soups like miso soup. Just add it at the end of the cooking time, and it will warm up to a melting texture.

In sauces: You can also use it to make creamy sauces or to replace cream in vegan recipes, by mixing it with other ingredients such as miso or soy milk.

Desserts: Mix silken tofu with sugar, soy milk and flavorings to create desserts such as tofu cheesecake or mousses.

• Smoked tofu:

As an appetizer or snack: Smoked tofu already has a rich flavor and can be enjoyed as is, sliced, with soy sauce or on salads.

To accompany: You can add it to vegetable dishes, stir-fried rice or noodle dishes for a stronger flavor.

General advice:

Marinate: For added flavor, you can marinate your tofu in a mixture of soy sauce, ginger, garlic or other seasonings for 15 to 30 minutes before cooking.

Deep-frying: For a crisp texture, deep-frying at high temperature is ideal.

To accompany: Tofu goes perfectly with fresh vegetables, rice, noodles or stir-fried vegetable dishes.

Yes, Japanese tofu is generally gluten-free. It's made mainly from soy,water and coagulant, all naturally gluten-free ingredients. This makes it an ideal choice for those following a gluten-free diet.

However, it's important to check the label on commercial products, as some tofu may be prepared with gluten-containing additions or condiments, such as soy sauce (which may contain wheat). Be sure to buy tofu that is organic or specifically labeled as gluten-free if you're following a strict diet.

Japanese tofu must be kept refrigerated to maintain its freshness and texture. Here are some tips on how to store it properly:

1. Fresh tofu: Once opened, place in an airtight container withfresh water to keep it moist. Change the water every day if you're not using it immediately. Tofu can be kept in this way for 3 to 5 days.
2. Firm tofu: If still unopened, it can be kept in its original packaging until the best-before date indicated.
3. Block tofu: If you don't want to eat all the tofu at once, you can cut the block into pieces and store them in water, as mentioned above. Be sure to cover well and store in a cool place.
4. Frozen tofu: If you want to keep tofu longer, you can freeze it. Frozen tofu will change texture and become more elastic, ideal for stir-fry dishes or soups. Thaw before use and squeeze out excess water.

• Miso soup A classic dish in which tofu, often cut into small cubes, is added to miso broth with seaweed and green onions. A staple of Japanese cuisine.
• Agedashi Tofu (Tofu fried in broth): Pieces of firm tofu are fried and served in a broth made with soy sauce, mirin and dashi. This dish is often accompanied by grated radish and green onions.
• Hiyayakko (Cold Tofu) A simple, refreshing dish where silken tofu is served cold with condiments such as grated ginger, green onions, soy sauce and dried bonito flakes.
• Tofu no Dengaku (Grilled tofu with miso sauce): Tofu is grilled or roasted, then topped with a sauce made from miso, sugar and mirin. This sweet-and-sour dish is often served on skewers.
• Tofu Stir Fry: Firm tofu is stir-fried with vegetables and a soy-based sauce, often accompanied by rice. It's a quick and tasty dish.
• Mapo Tofu (Spicy Tofu): Although of Chinese origin, this recipe is popular in Japan too. It consists of tofu simmered in a spicy sauce made from soy paste, garlic, ginger and minced pork.
• Tofu Katsu: Similar to tonkatsu, but with tofu. The tofu is coated in breadcrumbs and fried, served with rice and tonkatsu sauce.

Traditional Japanese tofu is often made from soybeans, coagulants such as nigari (magnesium chloride extracted from seawater) or calcium sulfate, andwater. In most cases, it contains noadditives or preservatives. However, some types of industrial or processed tofu may contain preservatives to extend their shelf life. It is therefore advisable to check the ingredients on the label if you are looking for additive-free tofu. What's more, organic tofu is generally free from preservatives or chemicals, as it follows strict manufacturing standards.

Firm tofu and silken tofu differ in texture, manufacture and cooking uses. Firm tofu is pressed longer, giving it a compact texture, ideal for stir-fries, grilling, frying or marinating. It holds up well to cooking and absorbs the flavors of sauces.

Silken tofu, on the other hand, has a soft, creamy, flan-like texture. It is made without draining and contains more water. It is mainly used in soups (like miso), desserts and creamy sauces.

The choice between firm or silky tofu depends on the use: crunchy and structured on the one hand, melting and delicate on the other.

Yes, tofu can be an excellent substitute for meat in terms of protein intake, especially for vegetarians or vegans. Tofu is rich in plant proteins and contains all the essential amino acids, making it a complete source of protein. Depending on the variety, it can contain around 8 to 12 g of protein per 100 g serving.

However, while tofu can replace meat in many recipes, it's important to note that it is lower in saturated fat and iron than some meats, which may require careful attention to overall nutritional intake, particularly when combining tofu with other sources of iron or vitamin B12 in a vegan diet.