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We handcraft our organic tofu traditionally, in small batches, in our certified organic kitchen.
We start with whole, organic, non-GMO soybeans, soaking them in filtered water until they’re soft.
Then we grind them with stainless steel blades into a paste known as go in Japan.
We cook the go traditional-style, in boiling water in an open kettle. Most larger producers have replaced the traditional kettle with the industrial anaerobic chamber.
When it’s ready, the soy milk is pressed from the soybean pulp, or okara. Okara is our main byproduct and potential source of waste. Instead of throwing it away, we give over 230,000 pounds of it each year to local farmers for animal feed. (See Tofu Shop’s other waste reduction efforts)
Making organic tofu from soy milk is similar to making cheese from animal milk.
We curdle the soy milk using nigari or gypsum. Nigari is a trace mineral, primarily magnesium chloride, that is refined from natural sea water. Gypsum is a calcium-rich, naturally occurring mineral.
The curdled soy milk separates into curds and whey.
The whey is strained off, and we ladle the curds into a forming box and press them into shape.
Once set, we cut it into blocks, making the delicious, ultra fresh, artisan tofu you enjoy.
Our deli staff work wonders with fresh, organic vegetables and spices to mix, marinate, smoke and bake our delicious ready to eat organic tofu specialty products.
Want to try it yourself? You can make soy milk and organic tofu at home with a few simple tools. Check out:
- The New Farm Vegetarian Cookbook, edited by Dorothy Bates and Loise Hagler
- Book of Tofu, by Bill Shurtleff and Akiko Aoyagi