All Locally Sourced, Organic & Wildcrafted Ingredients
Our Suppliers
Base Ingredients
Organic, non-GMO soybeans grown in Ontario, Canada by Field Farms Marketing Ltd.
Magnesium Chloride harvested in Victoria, B.C. by Vancouver Island Sea Salt Company
Flavor Ingredients
Curry
Cayenne powder and curry powder from Organic Matters
Herb & Garlic:
Organic basil, organic chives, organic dill, organic garlic and organic parsley from Organic Matters
Hot
Cayenne pepper from Organic Matters
Jelapeno peppers from Lina’s Garden
Mushroom
Organic oyster mushrooms from Asia Pacific Farms
Sea-Fu
Wildcrafted arame seaweed from Mitoku Organic Japanese Foods
Organic dulse from Organic Matters
Wildcrafted kelp from Canadian Kelp Resources
Wildcrafted kombu from North Pacific Kelp
Tamari Smoked
Organic, gluten free tamari from Organic Matters
Apple wood chips for smoke from Frantz Company
Soymilk coagulation process
The Process
The Art of Tofu Making: A 3,000 Year Old Practice
Silverking Soya Foods is committed to traditional tofu production using a small batch closed-kettle method with British Columbia-sourced magnesium chloride salt from Vancouver Island Sea Salt Company.
Step 1: Make soymilk by grinding soaked soybeans in water to make a slurry. Pressure cook mixture for 10 minutes, then extract milk from mash.
Step 2: Coagulate soymilk by mixing in liquid magnesium chloride, causing separation into curds and whey (see “soymilk coagulation process” video.
Step 3: After coagulating, whey is pressed out of curds using a block form and pneumatic press until desired firmness is achieved.
Step 4: The large tofu block is cut into 1-lb pieces and quickly chilled in ice water.
Step 5: The cooled tofu is packaged and stored in the fridge, completing tofu production.
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Tofu should be stored fully covered in water and in the fridge. It can last many weeks after being opened as long as it is in a container of water and the water is changed every 3-5 days.
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Yes, as a matter of fact, like meat, soy contains all 8 essential amino acids, and Silverking tofu specifically is high in iron, calcium, and magnesium, and can be used in almost any recipe instead of meat.
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Like any meat product, tofu should not be out of the fridge in room temperature for more than 2 hours.