boxes soft tofu
Soft tofu is a complete plant-based protein containing all nine essential amino acids, and is low in calories and fat. It is also a good source of iron and calcium, particularly when coagulated with calcium sulfate or nigari.
About
Soft tofu, also known as silken tofu (絹ごし豆腐, kinugoshi tōfu in Japanese), is a smooth, custard-like form of tofu made from soy milk curdled with a coagulant and set without pressing or draining. Unlike firmer varieties, soft tofu retains a high moisture content (approximately 90%), resulting in a delicate, wobbly texture that resembles custard or pudding. The ingredient originated in East Asia, particularly China and Japan, where it has been produced for over 2,000 years. Soft tofu is typically pale white or slightly off-white in color and has a subtle, mild soy flavor that serves as a neutral canvas for other ingredients.
Culinary Uses
Soft tofu is valued in East and Southeast Asian cuisines for its silky texture and ability to absorb flavors. It is commonly used in miso soups, where it is gently added to hot broth at the last moment to prevent breakage. In Japanese cuisine, chilled silken tofu is served as a simple appetizer (hiyayakko) with soy sauce, bonito flakes, and ginger. Chinese preparations include mapo tofu, a spicy Sichuan dish combining soft tofu with ground meat and chili oil. Korean cuisine features it in soondubu jjigae (soft tofu stew). Soft tofu is also blended into smoothies, desserts, and sauces to add creaminess and nutritional value without affecting flavor profiles.