Tofu is made from soybeans specifically, with soymilk. The soymilk is extracted from soybeans which undergoes a coagulation process. Once the soymilk is coagulated, slurry-like curds it is pressed to create a semi solid form (or block) and becomes tofu.
The type of tofu firmness is dependent on the amount of water pressed out of the tofu. The more water pressed out of the tofu the firmer it becomes. The amount of water that is pressed allows for several variation of firmness. Soft tofu is the only type that does not go through a pressing process since it is made with a slightly thicker soymilk.
House Foods America branded tofu offers 6 different types of tofu firmness:
You can find House Foods tofu in both Organic & Premium. Pre-cut, grilled, and seasoned versions of our tofu is also available, and our Extra soft tofu can also be found in Asian supermarkets. Please visit our “Where to buy” to find your favorite tofu.
To help maintain freshness, our tofu comes refrigerated and packaged in water. When its time to eat, it is best to drain the water from the package and carefully pat dry with a clean paper towel. Once dried, it is ready to be cut up, seasoned, and used in your favorite recipe.
*Soft tofu do not need to be pressed or dried when ready to use.
House Foods has all the types of firmness to meet your recipe needs.
Soft tofu has a creamy and velvety texture, and it is best use as an alternative in dips, smoothies, desserts, and dressings.
Medium-Firm tofu works well in dishes like casseroles, in soups and as a salad topper.
Looking for a great meat substitute or something ideal for stir-frying, deep-frying, grilling, etc.? Firm, extra firm and super firm House Foods Tofu is the way to go!
Yes. House Foods Tofu is pasteurized during the manufacturing process and is safe to eat from the container. Additional heating or cooking is not necessary.
Once tofu has been taken out of the original packaging container, the best way to store tofu is in a clean container, filled with clean cold water and refrigerated. Once opened, tofu should be consumed within two-three days to preserved freshness.
Tofu can be stored in the freezer – To store tofu in the freezer, the water from the package container must be drained. Then placed the tofu in a freezer safe bag or plastic container. Once ready to use, the best way to thaw frozen tofu is to let it thaw in the refrigerator or in the microwave on defrost setting.
*Freezing any types of tofu will change the texture once thawed. Often it will be come spongy and color changes to a darkish caramel color
Tofu Shirataki noodles are a low-calorie, low-carb alternative to traditional noodles made from a blend of konnyaku flour, an Asian yam, and Tofu.
House Foods’ Tofu Shirataki comes in traditional spaghetti, fettuccine, angel hair and macaroni shapes and is Non-GMO Project Verified, Gluten-Free and Kosher certified.
Yes! House Foods Tofu Shirataki noodles is a great substitute for traditional pasta/noodles. An 8oz serving only contains 20 calories. That's 1/10th of the calories of regular pasta!
Tofu Shirataki noodles is already cooked and ready to eat. To prepare tofu shirataki noodles, remove the noodles by draining the liquid and then rinse well under cool running water.
Shirataki noodles can also be par-boil in a pot for a couple minutes or microwave for 1 minute – this will remove most of the liquid aroma and excess water from the noodles. Pat down the noodles by using a clean paper towel and it is ready to be used in your favorite noodle recipe! See our video prep tips here.
House Foods uses soybeans that have been cultivated through traditional breeding methods. Never genetically engineered. All our tofu is NON-GMO Project Verified.
Tofu is cholesterol-free and a great source of plant-based protein and total fat in tofu is unsaturated fatty acid. Health professionals advised shifting away from foods with saturated fatty acids (fats) and replacing with foods containing unsaturated fatty acids.
*Everyone's dietary needs is different and it is always best to consult with your doctor or nutritionalist for advice.
Calcium Sulfate, Calcium Chloride, Magnesium Chloride (nigari), or Glucono Delta Lactone are coagulants, NOT preservatives.
Since Tofu is made from soy milk, these coagulants are used as a thickening agent to transform soymilk into a curd-like solid form. The use of these coagulants has been a part of tofu making process for centuries. House Foods tofu is pasteurized using a unique double-cool pasteurization method which gives an extended shelf life without the use of any preservatives.
Isoflavones are a class of phytochemicals* found in the soybeans used to make tofu. There have been studied in relation to their health benefit claims. To learn more, please visit soyfoods.org.
*Phytochemicals are defined as bioactive nutrient plant chemicals in fruits, vegetables, grains, and other plant foods that may provide desirable health benefits beyond basic nutrition to reduce the risk of major chronic diseases