The first step is acquiring the soybeans. Once acquired, they spend the next 10-13 hours soaking in water.
They are then ground into a slurry and heated. Solid matter and soy pulp (okara) are separated. This results in smooth and silky soymilk.
Take that soymilk, mix it with a coagulant and you’ll get a thickened, curd-form mass. Tofu curds are then broken up and smoothed out into a cloth-lined box.
Next, the tofu is pressed. Pressing tofu eliminates excess water, resulting in a variety of tofu textures. Increasing pressure during the pressing process makes a firmer block of tofu. Soft tofu is not pressed, but made by coagulating a thicker soymilk.
Tofu is then cut, packaged and sealed with the House Foods label. It’s pasteurized in a boil-cool pasteurizing machine to ensure it stays fresher longer.
Finally, the tofu is boxed up, shipped out, and ready to be placed on the shelf and enjoyed!