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An ancestral ingredient in Japanese cuisine, used since the 8th century due to its high content in protein, calcium, iron, phosphorus and potassium. It helps fight anaemia, memory loss and hypertension as well as healing properties for gastrointestinal diseases.

Tofu is obtained from soy beans, soaked and reduced to a puree.

In the 8th century tofu was used instead of meat, by the monks of monastery Shao Lin; years later it became a staple diet thanks to its benefits.

In Japan, there are countless shapes and consistencies of tofu. It can be eaten cold, fried, frozen, fermented or as dessert.

At Tora we have ancestral, simple, concrete dishes like our fried tofu served with arugula salad, and avocado with a touch of sweet chilli

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