1 package (300 g) Mama Mem’s fresh tofu
2 tbsp tamari (or soy sauce)
1 tbsp sriracha
1 tbsp syrup (preferably maple syrup but any dark syrup will do…)
1 tbsp rice vinegar (or apple cider vinegar)
1 large clove of garlic, crushed
Juice from 1 small lime
Cube and drain the tofu on a kitchen towel or on paper towels. Line them up on a parchment paper and put them in a 200 °C oven for 30 min. Flip them after about 15 min to get a crispy exterior on all sides.
Meanwhile mix together the tamarin (or a soy sauce of your preference), sriracha, maple syrup (or any dark syrup or even honey), rice vinegar (or apple cider vinegar, NOT white wine vinegar), one large, crushed clove of garlic, and the juice from a small lime. Add the sauce to a nonstick pan and heat over medium-high. Once it starts to come together and thicken a bit. Remove the tofu from the oven and add to the sauce.
Serve up with some ramen noodles, broccoli and top it of with some sesame seeds for garnish. Pour the excess sauce from the pan over the top.
Tip: this is a great recipe to play around with. You can mix with the quantities to get the sauce exactly to your liking, if you prefer it sweeter, saltier or more sour etc. You can optionally add some toasted sesame oil to the mix for extra flavor and you can coat the tofu cubes with some corn starch to get them extra crispy.
400 grams fried mushrooms
1 package of Mama Mem’s fresh tofu
1 package of coconut milk (400 ml)
4 table spoons soy sauce
2 cups of water
1 mango (not too soft)
2 table spoons of peanut butter
olive oil and/or butter
Chop the tofu into pieces, put them in a small bowl and sprinkle soy sauce over and let them soak for a minute.
Chop the onions in pieces. Fry the tofu, the mushrooms and the onion pieces in a mix or olive oil and butter (or only oil if you wish a vegan alternative) in a sauce pan.
Pour in the water, add some fresh chopped ginger, oregano, rosemary and salt and let it boil for a few minutes. Taste the stew and add more spices if you want more taste.
Grate the mango into small pieces and add in the stew. Add peanut butter and coconut milk. Let it boil for about 15 minutes. Add more water if needed. Just before serving, add some freshly ground black pepper.
Serve with rice or bulgur. Enjoy!
Trying to find a healthy and light substitute to the ever so present halloumi cheese? Well look no further because here is the superb “I can’t believe it’s not halloumi”-burger.
For the Tofu-lloumi: Mama Mem’s Fresh Organic Tofu, lemon juice, salt, dried herbs, olive oil, black pepper.
For the coleslaw: carrots, cabbage, onion, yogurt, mustard, salt black pepper.
Start by draining and pressing the tofu. Slice 1 package of Mama Mem’s tofu (300 g) into three slices. Mix the rest of the ingredients in a bowl and place the tofu slices in it. Let it rest for 30 min. Grill the tofu slices for 5 min or so on your grill or in a pan until slightly crispy and golden on the outside.
The coleslaw comes together pretty easily. Take a potato peeler and start peeling ribbons of the carrot into a bowl. Slice the cabbage as finely as you can and place in the bowl. Mix in the yoghurt (use non-dairy to make it vegan friendly) and the mustard. Season with salt and pepper.
You can buy our organic fresh tofu from Ekolo, Anton&Anton (it is also included in their food baskets), and K-stores. Should your local K-Market, Supermarket och Citymarket not have Mama Mem's organic fresh tofu in their selection, you can just ask the merchant to order some to the store!
Company and restaurant customers can order wholesale from our web store @ https://shop.mamamems.fi
Mama Mem’s is a small family business in Helsinki, Finland. We manually produce authentic fresh Vietnamese tofu.
Our tofu is available from many excellent restaurants e.g. Onda, Silvoplee, OmNam as well ast in the Vietnamese restaurant Onam. Mama Mem’s Tofu can also be purchased from Ekolo, Anton&Anton (try odering their quality food baskets) and K-stores anywhere. Should your local K-store not have Mama Mem’s fresh tofu in their selection, just ask the merchant to order you some.
Most tofus available in Nordic countries are prepared according to requirements of large grocery stores. To extend their self life additives and preservatives are added, and that inevitable alteres the taste and composition.
At Mama Mem’s we believe in genuine taste and instill it into our products. Thanks to its characteristics, our tofu can be used as a versatile cooking ingredient: fry it in oil or butter to obtain a crunchy surface with a soft core. In a soup or a stew, it retains its taste and smooth texture. By easily absorbing flavors from spices, marinades and broths, Mama Mem’s Fresh Tofu will not let any dish be a flash in the pan, even for the beginner.
Since our product does not contain any additives, it should be used shortly after opening (it preserves well over a week in the refrigerator).
Soybean production is being criticized for accelerating the destruction of Asian rain forests. We import our beans from certified organic producers in France and do not use any transgenic soybeans. We believe in durable processes and use some of the byproducts of our tofu production in our other products, some as fertilizer. In addition, our employees have expertise in environmental and energy technology, and we are constantly looking for new ways to minimize the ecological footprint of our production and develop our ever-evolving processes to become more energy-efficient.
You can eat our tofu raw, salted and fried in oil or butter, it also tastes delcious in Pho noodle soups or stews. Head over to our recipe page to get some ideas on how to prepare our tofu.
Mem Vu came to Finland as a refugee from Vietnam in 1989. As a passionate cook, Mama Mem felt that through food, her children and loved ones could best become part of her own Vietnamese culture. Mama Mem kept on refining her tofu and other traditional Vietnamese recipes over the years, feeding friends and family with love. One day, a friend who owned a restaurant asked to try out the tofu in their meals. The tofu became a success, and we decided to start a production in order to be able to offer it to more people. This is how Mama Mem's came to be.