Tofu's unique flavor and texture stem from its terroir, including soil, biodiversity, and production processes. Most tofu is created by curdling soy milk with nigari, an ancient coagulant from seawater. Tofu can be evaluated by tasting it cold and then boiled or fried, revealing significant differences in texture, coloring, and overall performance. Notably, organic tofus are GMO-free. Aldi's super-firm tofu stands out for its protein content and cooking resilience, while Sainsbury's and Cauldron offer excellent options with distinct flavors.
Tofu's character is rooted in its terroir: the soil, biodiversity, climate, plant species and production process, contributing to its diverse flavors and textures.
Boiling showed that all the tofus held their shape, while frying brought out major differences in colouring, crust and bite, emphasizing the importance of cooking methods.
The best supermarket tofu is a super-firm variety from Aldi, known for its dense bite and cooking capabilities, making it an exceptional value choice.
Sainsbury's So Organic super-firm tofu offers a blank canvas with a gentle, sweet taste and transforms beautifully when fried, showcasing its versatility.
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