What is it?

In a nutshell: We wash the soybeans then they are soaked overnight. In the morning the beans are sent to the grinder where they are ground with water creating slurry. The slurry is then cooked at just the right temperature and time and doing so will release the protein. We then remove the fiber and we have soymilk. This milk is then sent to the stainless steel curding vessels where we add just the right amount of nigari. The curding process is the most difficult step in making tofu.

 Once the curds are formed they are placed in the forming box where the curds are pressed into one very large block of tofu. After the desired firmness is reached the tofu is cut into one pound blocks and cooled in water, then packaged.

The owner, Gary Stein, spent several years learning and apprenticing with true tofu masters to learn the art of curding. Gary calls this step "the Tao of making tofu". This and the other variables involved are the reasons the San Diego Soy Dairy tofu is considered by many experts to be the finest tofu available anywhere.

During this process there are several important steps that make our Tofu so different from the others:

The organic soybeans we use are the best available and are non-gmo giving them a truly organic quality. We receive certification of both organic quality and that the soybeans are not genetically altered.

 

During the cooking process the soy slurry wants to foam up. To fight this there are two methods used:

1. Most Soy companies use anti-foaming agents, chemicals that may not be listed on the list of ingrediants.These chemicals are either made from ground limestone and acidified vegetable oil or with calcium carbonate and animal fats. Silicone defoamers are the most widely used which has an active ingredient called diemethyl polysiloxane. Using defoamers changes the pH of the curds resulting in a lower quality tofu.

2. We use a constant water spray, we add no chemicals to the process and the water we use is filtered to eliminate heavy metals and chlorine inherent in San Diego water. It is also put through an ultra violet light, which kills all bacteria.

The coagulant added to the soy milk to make Tofu comes in two distinct and very different forms:

1. Calcium sulfate is the most widely used chemical in making tofu. Calcium sulfate is a food grade gypsum, the same chemical that is in wallboard in your home, plaster of Paris, and chalk. Using this chalk as a coagulant gives a higher yield of tofu per quantity of soybeans used, meaning greater profits for the companies using it.

2. We use Nigari. Nigari is derived from seawater and its chemical name is magnesium chloride. Using Nigari is not as profitable, but the result is a much higher grade Tofu, much firmer Tofu and a much higher protein content.

   All tofu is not alike. For example you can purchase our tofu and any other brands made by a different company and line them up in front of you. Now feel the texture and overall firmness. Next cut a small piece from each brand and taste the difference. Tofu made with Nigari will have a subtle sweet aftertaste. Tofu made with Nigari (derived from seawater) is always firmer which means more protein.

  

   San Diego Soy Dairy Tofu is packaged in one pound water packed plastic tubs. We suggest changing the water in the tub daily to keep it fresh. Using a Tupperware style of container is very useful for storing the tofu. The plastic tub can also be put into a zip lock bag for storage. Once the seal is broken or after using small amounts for cooking, change the water.