Let’s Talk Tofu – 5 Things You Didn’t Know About Sol Cuisine’s Artisan Tofu

After our recent visit from Andrew Joseph, Features Editor for Canadian Packaging Magazine, who documented how our tofu is made in his blog, we got inspired to draw up a list of qualities that (we think) set our tofu apart.

Here are our top 5:

1. We use local, Ontario grown, organic and Non-GMO soybeans: For many years, we’ve been partnered with Harro Wehrmann, a farmer from Ripley, Ontario, who we rely on for the best soybeans Mother Nature (and Harro) can grow!

   

   Fun Fact #1: Did you know that Ontario grown soybeans are considered amongst the best in the world? This is because Ontario’s colder climate results in higher protein content, thus producing superior strains of soybeans. But we don’t stop there…

2. We take the extra step of ensuring our soybeans are nutrient rich by planting protein dense variants of this “sacred grain”. Sourcing our soybeans from Harro allows us to support our local, sustainable farming industry, guaranteeing a fair wage for local farmers and a steady supply of premium soybeans for Sol Cuisine.

   

3. We use WHOLE soybeans. Not powdered soy milk, or soy flour. We utilize dry beans, which we soak for hours and hours in carbon filtered water. Only the best for our best!
   
   Fun Fact #2: Soaking the soybeans until they’re just about to sprout isolates the trypsin inhibitor, making the soybeans’ protein digestible.

   

4. Sol Cuisine was the first manufacturer in Canada to create organic tofu! We’ve adapted our tofu making process from traditional Chinese methods making us a leader in hand-crafted tofu.

   Fun Fact #3: Making tofu is a delicate art that takes patience, instinct and skillful experience. Our tofu masters have perfected the craft and the paddle! After adding the ingredients that coagulate soy milk into curds (turned into tofu) and whey (discarded), some special stirring is required. Our tofu master gently stirs the mixture to ensure the right consistency of curds, and ultimately, of our tofu.

   As Andrew Joseph noted from his visit, “If you stir too fast or too slow, the curds could break up and simply not allow the tofu to form with the proper texture. In order to get a consistent texture, and to maintain its firmness, the stirring is a very important and delicate part of the whole process. Failure to stir properly can create a tofu that does not possess the texture Sol Cuisine has become famous for”.

   

5. FLAVOUR! Our labour-intensive tofu process allows us to achieve a balanced flavour profile and versatile texture that we’re proud of. Yes, our tofu has flavour, just try a fresh piece and see!



And so concludes our top 5 list, back to you soon with more!

Posted by SoL Cuisine on July 13, 2012