New launch of Nigari Hard Beancurd from Soy Master PAK FOOK® Spongy & extra-firm texture best fits frying & stewing

Back to Press releases

Pak Fok

To: Food & Feature Editors
For Immediate Release

New launch of Nigari Hard Beancurd from Soy Master PAK FOOK®
Spongy & extra-firm texture best fits frying & stewing

Mochi

[Hong Kong, 13 Aug 2021] As the soy master and category champion in sales value for 9 consecutive years*, PAK FOOK® is presenting a new grand dedication of the year – new PAK FOOK® Nigari Hard Beancurd, an ultimate upgrade of traditional beancurd. Nigari Hard Beancurd offers a brand new and rich mouthfeel, carrying an extra-firm, compact and chewy texture. It best fits for cuisines that requires long cooking duration and firmer beancurd texture like stewing or stir-frying. It is a perfect match for dishes with rich sauce, giving every dish an al dente sensation.

Upholding the renowned portfolio features of PAK FOOK® Soy Products - fragrant, rich and smooth, PAK FOOK® Nigari Hard Beancurd is made of the first extract of soya essence and newly added Nigari to help in solidification, giving a special texture & multiple little holes for sauce to cling on. What’s more, the new product will impress you with its al dente, extra-firm and compact texture, which is best fit for long time cooking without losing its form or too much moisture. With this special nature, PAK FOOK® Nigari Hard Beancurd is best companion for various dishes especially stir-frying, stewing and even skewers. Please refer to the appendix for more delicious beancurd recipes.

*According to Nielsen Market Track Service data, PAK FOOK® was ranked first in Sales Value (HK$) in the Tofu category for the 9-year period ending July 2020 for Key Account Supermarkets & CVS in Hong Kong (Copyright © 2020, The Nielsen Company)

PAK FOOK® Nigari Hard Beancurd

brownsugar
Suggested retail price: HK$12.5/pax(250g)
(product and final price are subject to respective retailers)
Launch Date: 13th Aug 2021
Point of sales: ParkNshop, Wellcome and other supermarkets
Nestlé customer service: 2179 8888
Available while stock lasts. Nestlé Hong Kong Ltd. reserves the rights for final decision

Hashtags:
#百福豆品 #百福鹽滷硬豆腐 #豆藝大師 #綿厚#耐煮入味 #煎炒炆之選 #香濃滑

About Pak Fook®
From 1986, PAK FOOK® has accumulated over 30 years’ experience and wisdom in creating taste of quality soya products without preservative. Over the past 30 years, PAK FOOK® is determined to ensure all soya products (including beancurd, beancurd dessert and soya milk) are freshly made from the 1st Extract of Grade No.1 Non-GMO soya beans in Hong Kong every day, bringing the high quality, nutritious and tasteful satisfaction in every bite.

PAK FOOK® Beancurds Facebook: https://www.facebook.com/pakfookhk/
PAK FOOK® Beancurds YouTube Channel: https://www.youtube.com/user/PakFookHK/
Nestle Consumer Hotline: 2179 8888
- The End -

This press release is prepared by RSVP Communications Ltd. For media inquiry, please contact:
Denise Chiu 2341 6863 / 6114 6188 / [email protected]
Sissy Wong 2341 6882 / 6559 9997/ [email protected]
Maxi Wong 2341 6899 / 5177 4738 / [email protected]

PAK FOOK® Nigari Hard Beancurd Recipes:
Marinated Nigari Tofu with Peanuts and Chicken Feet
Mochi
Ingredients: Preparation:
Pak Fook® Nigari Hard Beancurd 1 package (250g)
  1. Wash and blanch the chicken feet.
  2. Soak the peanuts overnight in water.
  3. Put the water and marinade ingredients into a large pot and bring to a boil.
  4. Put the chicken feet into the marinade and cook on a low heat for approximately 2 hours.
  5. Stir in peanuts and continue cooking for another half hour.
  6. Finally, add the tofu and continue cooking for an additional hour. Remove from heat and season with salt to taste.
  7. Before serving, slice the tofu.
Tip:PAK FOOK® Nigari Hard Beancurd absorbs the sauce way better than ordinary tofu even when sauté quickly.
Chicken Feet 8 pax
Peanuts 100 g
Marinade Ingredients:
Marinade 1 packet
Dark Soy Sauce 10 tablespoon
Ginger 3 slices
Garlic Meat 3 pieces
Dried Onion Meat 3 pieces
Pepper 10 grains
Rock Sugar 80 g
Salt To taste
Water 3 L

 

Pan-fried Stuffed Tofu with Mixed Mushrooms
Mochi
Ingredients: Preparation:
PAK FOOK® Nigari Hard Beancurd 1 package (250g)
  1. Thoroughly wash all the mushrooms. Remove stems, then chop them.
  2. Heat the oil in a frying pan. Stir-fry the mushrooms and dried onion.
    Season with salt and pepper to taste over medium heat.
  3. Once the mushrooms have cooled, use a hand blender to break them up. Combine cornstarch and egg thoroughly.
  4. Stamp dry the tofu with kitchen paper. With a small spoon, scrape a shallow crater in the center, sprinkle with cornstarch, stuff the mushrooms into it, and gently press it down.
  5. Heat oil in a frying pan over medium heat. Fry the stuffed tofu on both sides until golden brown.
Tip: PAK FOOK® Nigari Hard Beancurd is strong, not breaking up easily when stir-fried. It absorbs sauce efficiently hence resulting in a richer taste.
Fresh shiitake mushrooms 6 pax
White mushrooms 6 pax
Chicken spleen mushrooms 2 pax
Cornstarch 2 table spoon
Chopped dried onion meat 2 pieces
Egg 1 pax
Oil 3 table spoon
Salt and pepper To taste
Stir-fried Parsley, Fish Fillet with Nigari Tofu
Mochi
Ingredients: Preparation:
PAK FOOK® Nigari Hard Beancurd 1 package (250g)
  1. Sprinkle cornstarch over PAK FOOK® Nigari Hard Beancurd. Velvet it and set aside.
  2. Clean, wipe dry the fish and slice it. Sprinkle cornstarch over it. Velvet it and set aside.
  3. Clean and wipe dry the parsley. Then slice it.
  4. Remove the dried onions from their skins and slice them.
  5. In a hot pan, add oil and stir-fry the ginger and sliced dried onions over medium heat until fragrant, then add the fish and tofu. Stir-fry them quickly.
  6. Stir in the parsley and cook until it softens. Season with salt and pepper to taste.
  7. Add in the mixture of seasoned soy sauce for seafood, water and cornstarch. Cook until the sauce thickens up.
Tip: When stir-fried together with fish with firmer flesh like grouper, PAK FOOK® Nigari Hard Beancurd is firm in texture, which is less likely to fall apart.
Fish (Leopard coral grouper) 200 g
Parsley 2 stalks
Ginger 8 slices
Dried Onions 2 pax
Cornstarch 2 table spoons
Salt and Pepper To taste
Seasoned soy sauce for seafood 1 table spoon
Water 5 table spoon
Stewed Winter Melon Soup with Nigari Tofu and seafood
Mochi
Ingredients: Preparation:
PAK FOOK® Nigari Hard Beancurd 1 package (250g)
  1. Clean and wipe dry the melon. Remove 1/4 of the winter melon’s top, remove the seeds and scoop the flesh into small balls.
  2. Sprinkle the flesh with salt.
  3. Parboil the winter melon balls.
  4. Separately wash and soak the dried shiitake mushrooms and dried scallops in water. Save the water for later use.
  5. Remove the shrimp’s shells and intestines. Rinse and drain the scallops and grouper slices, then parboil them again.
  6. Put the shiitake mushrooms, ginger and dried scallops into a pot; add the water used to soak the shiitake mushrooms and dried scallops and clear water; cook for 20 minutes over medium heat.
  7. Place the winter melon in the stewing bowl and add the soup (6), small balls of winter melon and tofu. Stew for approximately 45 minutes in a steamer. Continue simmering for 15 minutes longer after adding the fresh ingredients (5). Finally, season to taste with salt and pepper.
Tip: Cook the dry ingredients first and the mixture would be more flavourful and tender. PAK FOOK® Nigari Hard Beancurd can be stewed for a long period of time to absorb the broth and impart a richer flavour
Mini Winter Melon 1 pax
Dried shiitake mushrooms 4 pax
Dried scallops 4 pax
Shrimps 4 pax
Small scallops 12 pax
Grouper 120 g
Crab meat 60 g
Ginger 4 slices
Salt and pepper To Taste
Water 300 ml
Stir-fried Pork Belly Slices and Nigari Tofu with Soy Sauce
Mochi
Ingredients: Preparation:
PAK FOOK® Nigari Hard Beancurd 1 package (250g)
  1. Velvet the pork belly and set aside.
  2. Slice the asparagus and parboiling it in water.
  3. Peel and cut the garlic and dried onion into thin slices.
  4. Heat the oil in pan. Reduce heat to low. Sauté the shrimp paste, garlic, ginger, and green onion until lightly browned.
  5. Add in the pork belly slices, tofu and asparagus. Sauté quickly.
    Sprinkle with the appropriate amount of water. Bring to a boil and season to taste. Add the facing heaven peppers.
Tip: PAK FOOK® Nigari Hard Beancurd absorbs the sauce way better than ordinary tofu even when sauté quickly.
Pork belly (sliced) 250 g
Asparagus 3 strips
Garlic 3 pieces
Dried Onions 3 pax
Ginger 8 slices
Shrimp paste 1 tablespoon
Oil 2 tablespoon
Water, salt and pepper To Taste
Facing heaven peppers 2 pax
Grilled Nigari Tofu and Chicken Skewers
Mochi
Ingredients: Preparation:
PAK FOOK® Nigari Hard Beancurd 1 package (250g)
  1. Wash and wipe all ingredients before cutting into equal lengths (thickness may vary).
  2. For approximately 15 minutes, season the chicken thigh meat with fish ball sauce.
  3. Skewer everything with skewers (tofu, pineapple, chicken, green onion, shiitake mushroom, tofu, and repeat), and then apply a thin layer of oil.
  4. Preheat a grill pan and grill the skewers until lightly charred, then flip and grill until the chicken thigh meat is thoroughly cooked.
  5. Drizzle a thin layer of fish ball sauce over the top and lightly grill.
    To make the chicken easier to cook, parboil it before seasoning.
Tip: PAK FOOK® Nigari Hard Beancurd is firm and uneasy to break, making it ideal for shaping into skewers.
Chicken thigh meat 50 g
Fresh shiitake mushrooms 4 pax
Pineapple 4 slices
Leek 4 springs
Fish Ball sauce To Taste