Made In: United States  Capacity: 340 gr  Quantity Per A Package: 12  Kosher: KSA

Catalog Number: 1-12-08

Tofu is soy milk that has been boiled and coagulated. The result is a white (curd like) lump of varying solidness. Tofu is a source of protein and a highly important ingredient in East Asian cuisine, especially in China and Japan. Tofu has a fairly neutral taste – the dish it is served in gives it its taste – and it is used fresh, fried, cooked and baked in stir-fried or cooked dishes, soups and salads. Generally speaking, tofu can be divided between two main families, with different varieties belonging to each: the first family is called block tofu (or pressed tofu). During its production, block tofu goes through congelation and then coagulation (a process during which the tofu is pressed under some weight to drain it of liquids – much like how various cheeses are made). The result varies in solidness – depending on the amount of liquid left in the tofu. The texture of block tofu is not entirely smooth, as it is made up of small pieces of curd pressed together, and it contains small pores which allow it to absorb sauce while cooking. The second family is called silken tofu, which unlike block tofu is not pressed and coagulated, and instead only goes through congelation. Since silken tofu has not been coagulated its texture is consistent, smooth and silky, which is what gives it its name. Block tofu and silken tofu are manufactured and marketed in varying levels of hardness – soft, firm and extra firm. Soft silken tofu has a rich, smooth texture which breaks down easily. It works well in soups, sauces, shakes and desserts (that is when consistently mixed with a liquid); and it does not work well in stir-fried or mixed dishes due to its tendency to break down.