Tofu is one of the most versatile protein foods in the world. It has been a staple protein in several parts of Asia for over 2,000 years. It is now fast becoming a household word in the West.

Tofu is made by curding the mild, white ‘milk' of the soybean. It is high in protein, whilst being low in fats and carbohydrates. It is an excellent source of protein and contains no cholesterol.

The majority of people who traditionally eat tofu are not vegitarian. They eat it because it is good food. It doesen't taste of much, so to still be popular it must have something going for it. It is light yet subtly satisfying.

But because it does not taste of anything we can flavour it. In fact it does have a subtle taste when nigari is used as a cogulating agent. Nigari is sea salt without the sodium content which leaves trace elements, mainly magnesium chloride and potasium. So simply cubed into a stir fry is the commonest and quickest idea

What can you do with it? The answer is anything. 

Clearspot Tofu is an incredibly versatile food, and can be used in a wide variety of main dishes, desserts, soups, salads, dressings and dips. It is ideal for all meals, snacks and parties. It also makes excellent ice cream!

Marinating Clearspot Tofu is great because many different flavours can be achieved. How long does one marinate for? Overnight kept in a cool place, or in an hour, flipping over half way through. Clearspot tofu can also be brought to the boil for 1/2 hour in the marinade.