Fresh tofu with a three-line label.
Pressed fresh, kept cold. Read the back — soybeans, water, nigari. That's the entire recipe.
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- 01Whole soybeans
- 02Water
- 03Nigari (magnesium chloride)
Pressed fresh in small batches and kept cold from press to plate.
- Energy
- 132 kcal
- Protein
- 14 g
- Fat
- 7 g
- Carbohydrate
- 2 g
- Calcium
- from the nigari set
Indicative values for firm tofu. Final figures from batch testing.
Why this one is bare
Three ingredients, full stop. No preservatives, no firming gums, no acidulants.
Made to order and kept cold — never weeks-old supermarket stock.
Set with nigari, the traditional way, for a clean bite.
Most tofu on Indian shelves is imported, weeks old, and padded with stabilisers to survive the trip. Fresh tofu is a completely different food — firmer, cleaner, and it actually tastes of something.
We press it in small batches and keep it cold from press to plate. The label has three lines because the recipe has three ingredients.
Straight answers
- How firm is it?
- Firm — holds up to pan-frying, grilling, and curries. We'll add a silken version if there's demand.
- How long does it keep?
- About 5 days refrigerated in water (change the water daily). It has no preservatives, so it's meant to be eaten fresh.
- Why nigari?
- Nigari (magnesium chloride) is the traditional coagulant. It gives a cleaner taste and a better set than acid-based shortcuts.
Soybeans, water, a pinch of nigari. Nothing else.
Register your interest — we'll reach out when it ships. No payment today.