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How to Tofu

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What is tofu (besides kind of amazing)?

Tofu is what happens when soybeans decide to be helpful. It’s low in calories, high in protein, and packed with all the good stuff – like isoflavones that help protect your heart, calcium for stronger bones, and lecithin that gives your brain a little extra spark.

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But it’s not just about nutrients. It’s about how it makes you feel. Light, energized, no food comas, no regrets. Just clean fuel that supports your body, your gut, your mood – and yes, even your serotonin (a.k.a. your happy hormone).

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Tofu’s also your best friend in the kitchen. It can go sweet or savory, crispy or creamy. It plays well with every dish and never steals the spotlight (but kind of deserves it).

And then there’s the planet. Every block of tofu has a lower footprint, a cleaner story, and a whole lot more kindness baked in.

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So yeah. Tofu is food. But it’s also freedom, creativity, and a pretty solid reason to feel good about what’s on your plate

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How’s it made? With heart. And history.

Sure, we’ve got shiny machines now. But the way we make tofu? That part hasn’t changed much in, oh… about 2,000 years.

We still follow the traditional method – slow, simple, and full of respect for the craft.

Because some things are too good to mess with.

Modern lines, ancient soul. That’s how we do it.

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How to tofu?

Bake it. Blend it. Fry it. Crumble it. Tofu’s basically your kitchen’s best-kept secret — until now.

Whether you’re a five-minute-lunch kind of cook or someone who says things like “I just eyeball the spices,” tofu’s ready to play. Sweet or savory, crispy or creamy, simple or little fancy – it can do it all.

Just bring your appetite. We’ll bring the ideas.

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tofu preparation
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Did you know?
Tofu truths nobody asked for

1.

In Asia, soybeans are seen as sacred – right up there with rice.Pretty cool, huh?

2.

Tofu was born in China over 2000 years ago. Legend says it happened by accident when sailors were cooking soy soup (“GO”) and some salty sea water snuck in. The result? Tofu. Thank you, ocean.

3.

More than 1 billion people rely on soy as their main source of protein. That’s a whole lot of plant power.

4.

We make Lunter tofu the old-school way: soak soybeans for 12 hours, cook them gently, and finish with pasteurization – a super gentle, no-fuss process that keeps the good stuff in.

5.

The Japanese are some of the healthiest people on the planet. Their secret? A little soy on the table every day.

6.

Soy is the only plant that contains all 20 amino acids – the building blocks your body actually needs. (Your cells say thanks.)

7.

The average Japanese person eats up to 16 kg of tofu a year. On Okinawa (one of the world’s Blue Zones), people live longer – and yes, tofu’s part of the reason.

8.

Tofu was once considered food for the gods. Want to feel divinely healthy? You know what to do.

9.

Tofu isn’t just for stir-fries. Ice cream, cheesecake, smoothies – it’s a dessert ninja in disguise.

10.

Tofu soaks up any flavor. Sweet, spicy, smoky – just marinate it for 30 minutes and let the magic happen.