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If you make your own tofu, soy milk or tempeh, this is the bag to buy. At 5 kg it is a bulk pantry size, which is the sensible way to buy soybeans once the habit has taken - a regular tofu-maker gets through a smaller bag quickly, and the larger one cuts both the cost and the packaging.
The beans are certified biodynamic and non-GMO, grown with regenerative farming methods and traceable back to the farm. Whole and dried, minimally processed, with nothing else in the bag.
Cooked properly they are mild and creamy with a soft, tender texture. That neutrality is why they work across so many things: pressed into tofu, cultured into tempeh, blended into soy milk, fermented into miso-style pastes, or simply simmered into a bean dish. They suit Asian-inspired broths and sauces, and hold their shape in slow-cooked recipes.
They need a long soak - six to twelve hours in plenty of water - then a rinse and one to two hours of simmering in fresh water until tender. Inspect and rinse before use, and cook them thoroughly.
Store the bag cool, dry and out of the sun, and decant into an airtight container once opened. Not suitable for anyone with a soy allergy.
Biodynamic soya beans.
Soak soya beans in plenty of water for 6-12 hours. Rinse, then simmer in fresh water for 1-2 hours or until tender. Use cooked beans in meals, or process into tofu, soy milk or other plant-based staples.
Store in a cool, dry place out of direct sunlight. Once opened, keep sealed in an airtight container.
Inspect and rinse before use. Cook thoroughly before consuming. Not suitable for individuals with soy allergies.
