lb firm tofu
Firm tofu is a complete protein containing all nine essential amino acids, with approximately 10-20g of protein per 100g serving. It is also a source of iron and calcium (when set with calcium sulfate) and contains minimal saturated fat.
About
Firm tofu is a processed soy product made from coagulated soy milk, pressed to remove excess moisture and achieve a dense, stable texture. Originating in China and refined throughout East Asia, tofu is characterized by its neutral flavor profile and ability to absorb surrounding seasonings. Firm tofu maintains its shape during cooking due to lower water content compared to silken varieties, making it suitable for slicing, cubing, and pan-frying. The production process involves soaking and grinding soybeans, boiling the resulting soy milk, and coagulating it with nigari (magnesium chloride) or calcium sulfate before pressing.
Culinary Uses
Firm tofu is a cornerstone protein in East and Southeast Asian cuisines, appearing in stir-fries, soups, and curries throughout China, Japan, Thailand, and Vietnam. Its sturdy texture allows it to withstand high-heat cooking without disintegrating, making it ideal for pan-frying to achieve golden, crispy exteriors while maintaining an intact interior. It absorbs marinades and sauce flavors effectively, serves as a base for vegetable stir-fries, and can be grilled, braised, or deep-fried. Beyond Asian cuisines, firm tofu has become integral to plant-based cooking globally, functioning as a meat substitute in Western preparations.