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Silken Tofu – Firm
Description
This firm silken tofu is a great store cupboard ingredient – most often used in Oriental cooking, as well as being an excellent source of protein for vegetarians and vegans.
Firm silken tofu has a deliciously smooth texture, similar to yoghurt, though it’s solid enough to be cut with a knife into smaller cubes which hold their shape. The firm silken tofu block is created inside the cardboard packet itself, when a blend of soybeans, water and natural coagulant is poured into the carton, hermetically sealed, and left to transform into a creamy block of tofu.
Tofu is the key ingredient in mapo dofu (pock-marked women’s bean curd). It absorbs the flavours it’s cooked in, so silken tofu works well with big flavours like ginger and chilli, and is a good addition to broths and stir fries. Try deep-frying tofu so the outside crisps-up, while the inside remains soft, or using silken tofu to replace cheese in a vegan lasagne. Even use silken tofu as a dairy-substitute in lactose-free baking or smoothie making.
Quick Comparison
| Settings | Silken Tofu - Firm remove | Korean Anchovy Sauce remove | Korean Soy Sauce For Soup remove | Vinegared Gochujang remove | Blended Sesame Oil remove | Ito Togarashi - Sil Gochu remove |
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| Price | 2.19€ | 6.88€ | 4.07€ | 3.13€ | 5.94€ | 17.44€ |
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| Content | This firm silken tofu is a great store cupboard ingredient – most often used in Oriental cooking, as well as being an excellent source of protein for vegetarians and vegans. Firm silken tofu has a deliciously smooth texture, similar to yoghurt, though it's solid enough to be cut with a knife into smaller cubes which hold their shape. The firm silken tofu block is created inside the cardboard packet itself, when a blend of soybeans, water and natural coagulant is poured into the carton, hermetically sealed, and left to transform into a creamy block of tofu. Tofu is the key ingredient in mapo dofu (pock-marked women’s bean curd). It absorbs the flavours it’s cooked in, so silken tofu works well with big flavours like ginger and chilli, and is a good addition to broths and stir fries. Try deep-frying tofu so the outside crisps-up, while the inside remains soft, or using silken tofu to replace cheese in a vegan lasagne. Even use silken tofu as a dairy-substitute in lactose-free baking or smoothie making. | Korean anchovy sauce is the core ingredient for making Korean kimchi. This pungent condiment uses anchovy extract, and is naturally fermented to retain the full flavours and minerals. Korean anchovy sauce can also be used as a soy or salt substitute in marinades, dressings or broths. Also try churning the Korean anchovy sauce with butter, and freezing it to create 'umami' butter rounds to top grilled fish. Ingredients: water, anchovy extract(stolephorus commersoni), salt, monosodium glutamate (E621). Contains allergens: fish. | Also known as guk gang jang, Korean soy sauce differs from the Japanese-style soy sauce also used in Korea in both flavour and colour. Its light brown colour is often preferred as it doesn't discolour clear soups as much as other varieties. Its flavour, meanwhile, is less sweet and more salty than regular soy sauce. Korean soy sauce for soup is a by-product from making doenjang, Korean soy bean paste. Use Korean soy sauce in tkeok-guk soup with tteok rice cakes, thinly sliced beef, shiitake mushrooms, Korean red pepper powder, minced garlic and sesame oil. Korean soy sauce for soup is also used to make Korean namul, vegetable side dishes, and muchim, Korean salads. Ingredients: Water, defatted soybean, wheat, salt, corn syrup, yeast extract, sodium benzoate | This form of Korean gochujang, known as "hot pepper paste for sushi" is a mixture of the famous Korean chilli paste - gochujang - mixed together with vinegar. The vinegared gochujang is served at the table in Korean restaurants - most often to accompany fish or sashimi. The vinegar is mixed together with gochujang to make it a little easier to pour, and brings an acidic note that perfectly complements seafood. We love the vinegared red chilli sauce served with a squid bibimbap: garnish a bowl of warm rice with grated carrots, baby leaves, beansprouts, a fried egg, tobiko fish roe, and finely chopped sashimi grade squid or cooked squid, and toss together with the chilli sauce at the table. Ingredients: Red pepper paste (glucose syrup, red pepper mixed seasoning, soybean, sugar, water, fermented vinegar, red pepper powder), garlic, roasted sesame, high fructose corn syrup, salt, antioxidant (lactic acid), stabiliser (xanthan gum), citric acid, yeast powder. | Brotherhood's sesame oil is blended with soybean oil for a more delicate flavour and colour, and to keep it more robust for frying. Sesame oil's smoky aromas work well drizzled over stir-fries and noodle dishes. It also brings sophisticated flavours to fish and pork dishes and makes a good accompaniment to Asian vinaigrettes. Ingredients: sesame oil 70%, soybean oil 30%. Contains allergens sesame & soy. | Ito togarashi in Japan, sil gochu in Korea, these superfine strands of dried chilli are a stunning garnish for savoury dishes. Ito togarishi or sil gochu is also called angel hair chilli, because of the fineness of the strands. The chillies are sun dried, and then carefully shredded. They have a mild fruity kick with gentle warmth, so complement anything from grilled fish to soups and canapés. This is one of the most beautiful chilli peppers to keep in your store-cupboard. |
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