FAQs

Learn all about tofu! Find out how it’s made, how to prepare it and explore delicious recipes.

  • What is Tofu?

    Tofu is created with soy milk, which is extracted from soybeans. The milk undergoes a coagulation process. After the milk is coagulated, slurry-like curds are pressed together to create a singular block; the result is tofu.

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  • What’s it mean to be firm, medium firm, soft etc.?

    The more water that is pressed out of the tofu, the firmer it becomes, which allows for several variations of firmness. Soft tofu does not go through the pressing process. It’s made with slightly thicker soymilk.

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  • How many firmness levels of tofu are there?

    House Foods brand offers five types of tofu, based on firmness:

    • Extra Soft Tofu
    • Soft Tofu
    • Medium Firm Tofu
    • Firm Tofu
    • Extra Firm Tofu
    • Super Firm Tofu

    All the firmness levels listed above come in both Organic and Premium (conventional) lines. Extra soft tofu is also available in Asian supermarkets. In addition to the traditional block, House Foods also offers tofu in pre-cubed, grilled, and seasoned versions.

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  • Why is tofu wet?

    Tofu comes packaged in water, which helps maintain its freshness; however, to cook with tofu, it’s best to first drain as much water as possible (this applies to all types except soft). Do this by first taking the tofu out of the container, wrapping it in paper towels and blotting it. Once you have thoroughly removed the excess water, you can then slice it according to how you will use it.

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  • Which tofu should I get?

    Which level of firmness to buy really depends on the dish it’s going into. Soft tofu, which has a creamy, almost velvety texture, is best used as a healthy alternative in dips, smoothies, desserts, and salad dressings. Medium Firm tofu works well in casseroles, soups and salads. Firm, Extra Firm and Super Firm tofu are great as a meat substitute and ideal for stir-frying, deep-frying, grilling, and much more.

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  • Can I eat tofu raw?

    Yes. House Foods Tofu is pasteurized during the manufacturing process and is safe to eat from the container. Additional heating is not necessary for proper digestion or absorption.

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  • I didn’t use all my tofu… What do I do?

    Preserving leftover tofu that has been taken out of its original packaging is easy. Simply store the tofu in a container filled with clean and cold water in the fridge. Cook and consume leftover tofu within two or three days, but change the water in the container daily to preserve the tofu's freshness.

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  • Can I freeze leftover tofu?

    Tofu freezes but it will become spongy in texture and oftentimes changes to a darkish caramel color. Should you choose to freeze it, first drain the excess water. Then you can freeze in a plastic baggy or plastic container. To defrost, it is recommended to let thaw in the refrigerator or in the microwave on a defrost setting.

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  • What’s Tofu Shirataki?

    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. They are Non-GMO Project Verified, Gluten-Free and Kosher certified.

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  • Why should I eat Tofu Shirataki?

    These noodles contain only 20 calories and 3g of carbs per 4 oz serving (Tofu Shirataki is 1/10th of the calories in 4 oz of regular pasta!). House Foods’ Tofu Shirataki is an easy and healthy replacement to virtually any high calorie pasta dish.

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  • How do I prep Tofu Shirataki?

    Drain the noodles from the package and rinse very well under running water. Parboiling the noodles for a couple of minutes, or microwaving for a minute will remove most of the unique aroma and excess water from the noodles. Then pat well with a paper towel to dry the noodles. At this point the noodles are ready to eat! See our video prep tips here.

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  • What kind of Tofu Shirataki noodles are there?

    Tofu Shirataki comes in four different shapes: spaghetti, fettuccine, angel-hair, and macaroni.

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  • Do I have to cook Tofu Shirataki noodles?

    No, they are already cooked. All you have to do is open the package, drain and rinse them well; as each of the varieties comes packed in liquid.

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  • Are you using genetically engineered soybeans?

    No. All of the soybeans used at our company have been cultivated through traditional breeding methods and have not been genetically engineered using recombinant DNA technology. All of our Tofu is Non-GMO Project verified.

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  • I've been told to watch my saturated fat intake; does Tofu fit into my diet?

    Yes. While most animal-based foods contain cholesterol and saturated fat, the majority of the total fat in Tofu is of the unsaturated fatty acid structure. Tofu is also cholesterol-free and is a good source of plant-based protein. Health professionals advise shifting (switching) food choices away from foods with saturated fatty acids (fats) to replace them with foods containing unsaturated fatty acids (fats). Diets that include unsaturated fat in place of saturated fats are encouraged by the 2015 Dietary Guidelines for Americans as long as they stay within the recommended calorie intake.

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  • What are Calcium Sulfate, Calcium Chloride, Magnesium Chloride (nigari) or Glucono Delta Lactone listed on House Foods Tofu labels? Are these substances used as preservatives?

    No. They are coagulants, not preservatives. Since Tofu is made from soy milk, these are used as a thickening agent to transform soymilk into a curd-like solid form; it has been a part of tofu coagulation for centuries. House Foods Tofu has an extended shelf life due to pasteurization. It is pasteurized by a unique double-cool pasteurization method and does not contain any preservatives.

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  • I heard that Tofu has Isoflavones. What is an Isoflavone?

    Isoflavones are a class of phytochemicals found in the soybeans used to make tofu. They have been studied in relation to their health benefit claims. To learn more visit soyfoods.org.

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