/ 5oz firm tofu
Rich in complete protein containing all nine essential amino acids; good source of iron and calcium when coagulated with calcium salts. Low in saturated fat and contains isoflavones and other bioactive compounds.
About
Tofu is a traditional East Asian food product made from soy milk (extracted from soybeans) that has been curdled and pressed into blocks, originating in China over 2,000 years ago and later adopted throughout East Asia. The soy milk is coagulated using nigari (magnesium chloride), gypsum (calcium sulfate), or other coagulants, then pressed to varying degrees of firmness. Firm tofu has a denser structure with lower moisture content than soft or silken varieties, yielding a compact, slightly crumbly texture with a mild, neutral flavor that absorbs surrounding seasonings readily.
Tofu's versatility stems from its ability to take on the flavors of accompanying ingredients. Firm tofu contains approximately 15-20% protein and minimal fat, making it a complete protein source containing all nine essential amino acids. Available in varying textures—silken, soft, regular (medium-firm), firm, and extra-firm—firm tofu is ideal for applications requiring structural integrity.
Culinary Uses
Firm tofu is widely used in stir-fries, curries, soups, and braises where it must maintain its shape during cooking. Its texture makes it suitable for pan-frying, deep-frying, grilling, and baking. In Chinese cuisine, it appears in dishes like mapo tofu and braised tofu; in Japanese cuisine, in agedashi tofu and stews; and in Vietnamese and Thai cuisines, in pho and curry dishes. Firm tofu is also crumbled for use in scrambles, tacos, and grain-based salads. Pressing firmly before cooking removes excess moisture, allowing better absorption of marinades and improved browning in high-heat applications.