Tofu Nature Organic

What is in Kazidomi plain tofu?

Three things: organic soya at 56% minimum, water, and nigari (magnesium chloride) as the coagulant. No salt, no flavouring, no preservative. The Kazidomi block weighs 200 g, is made in Slovenia from soya grown in Italy, and carries 16 g of protein per 100 g. Traces of gluten, nuts, celery and sesame are possible.

Plain tofu or smoked tofu: which should I take?

The smoked block from Kazidomi has soy sauce in the recipe and is finished over natural wood smoke, so it arrives with a pronounced taste and needs no work at all. The plain one is unseasoned and leaves the direction to you, from a soy marinade to a curry paste or even a sweet preparation. Both weigh 200 g.

Does it need marinating before it goes in the pan?

That is the idea. Kazidomi plain tofu has almost no taste of its own and takes on whatever it sits in: soy sauce, garlic, ginger, lemon juice, paprika or maple syrup. Half an hour is enough. Press the block between two cloths first, because less water inside means more marinade in and a better browning.

Can it be eaten without cooking?

Yes, the Kazidomi block is ready to eat as soon as the pack is open. Cubed, it goes straight into a salad or a miso soup; blended with lemon and garlic it turns into a smooth cold sauce. Frying or grilling is mainly there to get a golden crust and a firmer bite.

How long does it keep?

Unopened, the Kazidomi block sits at room temperature until the date printed on the pack. Once open it keeps two days in the fridge, moved to a closed container. If the water around it turns cloudy or the smell goes sour, throw it out rather than cooking it and hoping.