Momen tofu is a commonly used material in Japanese cuisine. The traditional method is to pour soy milk with coagulant into a container with kapok cloth, and then cover it with a wooden board to remove moisture, so it is called kapok tofu/momen tofu. Like Bantofu, it is a relatively hard tofu. It is not easy to break when cooked, but it is more delicate and denser than Bantofu.
In Taiwan, momen tofu is also called traditional tofu, old tofu or slab tofu, but the kapok tofu made with our fresh ingredients is more Japanese, denser, and not easily broken. It deeply touches your taste buds with a soft and firm taste, and the wonderful bean aroma in your mouth is worth savoring.
The company has obtained four major certifications: ISO22000 international quality assurance certification, HACCP food safety control system certification, Cixin Organic Certification Co., Ltd., Ciyue International Co., Ltd. double cleanliness label
Suggested cooking methods: fried, fried, braised, deep-fried, braised
Because there are holes in the middle of the mumian tofu, it is braised or marinated to absorb the soup and taste more delicious.
Feature of product
Vigorous, natural, hand-made, no added soybean products, adhere to traditional hand-made, never use preservatives
Product specifications and precautions
Mumian tofu | natural hand-made non-basic modification
- Ingredients: non-genetically modified soybeans, water, food-grade coagulant (calcium sulfate, magnesium chloride)
- Origin: Taiwan
- Storage method: refrigerate below 5℃
- Effective days: 5 days (the product is not opened)
- Effective date: marked on the package
- Allergen Information: This product contains soy ingredients and is not suitable for people with allergies
If consumers have a lot of demand, they can go to our service base to buy or call for consultation
Extend the preservation of tofu
1. Pour out the water in the box
2. Pour in clean and drinkable iced boiled water (please cover the tofu with the amount of water)
3. Sealed with plastic wrap and kept in cold storage (changing the water every day will last longer, but it may lose the aroma of beans)
Reassuring no added tofu
For everyone's health, the whole production process is open and transparent, so that customers who come to the store to buy tofu products can eat with peace of mind. The equipment stage used in this home is that the white iron has no doubt that the traditional wood material breeds bacteria. The home is not afraid of customers watching, but customers are not watching!
What is defoamer?
Why add defoamer?
Antifoaming agents are also called emulsifiers. Emulsifiers are used for the purpose of emulsifying, dispersing, penetrating, washing, foaming, defoaming, and stripping the food with the interface active function.
Because there is air during the grinding process, a lot of bubbles are produced during the cooking process. Some factories want to save manpower/reduce failure rate, they will add defoamer.
What is a thickener?
Why add a thickener?
Viscosity agent is used for the purpose of increasing food viscosity, emulsification stability, gelation and other functions to form food tissue or improve quality; to maintain stability and smooth taste of tofu.
What are preservatives?
Why add preservatives?
Preservatives are used for the purpose of preventing food spoilage and deterioration caused by microorganisms.
This is the most common food addition on the market. Because tofu is a high-protein food, it is very prone to spoilage. It is enough to spoil for three hours at room temperature in summer, so many factories use it to extend the life of the product.
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