Exploring the Far East: Braised Tofu and Plant-Based Meat & Fish
A legendary art form
Legend has it that in ancient times Buddhist monks in China considered it an art form to create plant-based products which mimic meat and fish. Back in the nineties, Marigold was introduced to a Taiwanese artisan producer of vegan soya products which still fulfilled this promise. They were packed in tins for convenience and to give a prolonged shelf life.
Marigold Health Foods plant-based meat and fish product range - view range.
Braised Tofu
The first recipe selected by Marigold was named Braised Tofu. It was primarily made from Yuba, an ingredient also known as “tofu skin” made from the cream forming on the surface of heated soya milk. The Yuba is dried into strips, folded, braised in safflower oil and flavoured with a soya sauce and millet jelly. As Marigold wanted to avoid the use of gluten, soya sauce which contained less than twenty parts per million was found, therefore allowing the product to be suitable for coeliacs. The millet jelly adds a sweetness to the savoury taste without the need for added sugar.
The result is a delicious, delicate vegan food which can melt in the mouth while also having a certain “fleshy” quality, reminiscent of tuna or chicken. The great thing is, the product is so versatile that it can take its place in any cooking style. It can be enjoyed in stir fries, casseroles, curries, wraps, sandwiches and even on a fork straight from the can.
Tunah and Mo-Du (Mock Duck)
Marigold Braised Tofu has proved so popular that the range has been extended to include Marigold Tunah, which has a fishy vibe, and Marigold Mo-Du (Mock Duck) made from seitan, or wheat gluten, which replicates the texture of roast duck. All have a protein content of more than 10% and a taste and quality that have universal appeal.