Feature
●Great in soups, stews, chili, vegetable and bean dishes, and with arame or hiziki sea vegetables.
●Quick cooking and a good source of high quality vegetable protein.
●Made from freshly made firm tofu using only whole, Non-GMO soybeans, and nigari, a high magnesium mineral salt used to coagulate soymilk into tofu.
●It contains no cholesterol, is low in fat with no saturated fat, low calorie, contains no sodium.
●A very mild flavor and is highly absorbent.
Description
Purity in Food
Founded in 1968, Eden Foods is the oldest natural food company in the United States. Its mission is Creation and Maintenance of Purity in Food. EDEN brand is the authentic alternative to commercial food; the purest, best tasting fruits, grains, beans, and vegetables on the planet, from known trusted growers.
Eden Dried Tofu
Artisan Crafted
Long ago a Buddhist monk left his tofu overnight in the snow and discovered a method of tofu preservation, freeze-drying. Frozen and thawed over twenty winter days outside, pressed, sliced, and air-dried. U.S.A. Non-GMO soybeans and magnesium sea salt. Great in soups, stews, chili, vegetable and bean dishes, and with arame or hiziki sea vegetables. Quick cooking and a good source of high quality vegetable protein. Ideal for home use or camping.
- EDEN Dried Tofu is from freshly made firm tofu using only whole, Non-GMO soybeans, and nigari, a high magnesium mineral salt used to coagulate soymilk into tofu.
- After the tofu is made it is cut into blocks and frozen for 20 days. After defrosting the tofu is pressed to remove water, sliced and naturally air dried before packaging.
- EDEN Dried Tofu is good source of protein and phosphorus. It contains no cholesterol, is low in fat with no saturated fat, low calorie, contains no sodium.
- EDEN Dried Tofu has a very mild flavor and is highly absorbent. When cooked with other foods the tofu soaks up their flavors.
- Use EDEN Dried Tofu in soups, stews, in vegetables or sea vegetable dishes and in stir fries. Dried tofu needs approximately 20 minutes cooking time and is best for medium to longer cooked dishes.
Traditional Japanese Production and Quality
About 750 years ago Buddhist monks at the Mt. Koya Temple, in Japan, invented an ingenious natural method for drying frozen tofu. It was one of the worlds first freeze dried foods. The tofu was placed on shelves in an unheated room for two weeks with temperatures below freezing. After thawing in warm water the blocks of tofu where pressed to remove liquid. The blocks were then sliced and placed in a heated room where it was left to dry into crisp cracker like slices. The slices were now lightweight, convenient and easy to store for several months. This product became known as koya dofu. In the fifteenth century, a military commander saw the value that dried tofu had for rations. He simply left freshly sliced tofu outside to freeze and dry in the sun for several weeks. This new dried tofu now became known as kori dofu and was almost imperishable. Over the years many methods where used to dry tofu, all of which were natural until recently.
