Long ago a Buddhist monk left his tofu overnight in the snow and discovered a method of tofu preservation, freeze-drying. Frozen and thawed over twenty winter days outside, pressed, sliced, and air-dried. U.S.A. GEO free soybeans and magnesium sea salt. Great in soups, stews, chili, vegetable and bean dishes, and with arame or hiziki sea vegetables. Quick cooking and a good source of high quality vegetable protein. Ideal for home use or camping. Low fat, saturated fat and cholesterol free, and sodium free.

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