Mori-Nu Silken Tofu Extra Firm, Shelf Stable, 10.9 oz, Case of 12 Packs

The main thing to know is... While is it is "extra firm", it is still SILKEN, which means no matter what it is not going to hold in little squares or strips (unless you put in a lot of effort). For that you want non-silken regular. This SILKEN tofu is good for "egg" scrambles, "egg" salad, for baking, for smoothies, for other creamy applications (sauces, "gravies", puddings, desserts). Directly out from box it is a firm block, but if you take off a chunk and it eat plain, ot very much has same texture as a hard boiled egg white. Shelf stable makes for great Emergency option. Pantry option. I have always been one to keep a well packed pantry (not live close to stores, dont like to shop, dont want to have to buy something every time I want to make something), and especially in the past couple of years due to pandemic and current world affairs (supply chain issues, transportation issues, price inflation, availability, worldwar3?, etc)...I just want more on hand. Or have extra on hand in case someone close needs it. I can do up some care packages. During early days of pandemic, I was able to stay out of public and was able to help elderly folks by supplying them some stuff so they didnt have to put themselves at further risk. And so now, I am just shoring up and adding more variety. Buying a little of something here and there (not all at once!) helps build a nice supply. I dont often use tofu, but it comes into play for some recipes and cooking/baking curiosities. I'm not vegan or vegetarian, but I love all sorts of food. I figured I would add this into my mix. Decent source of protein (7 grams per serving, there are 4 servings per box, so 28 grams if you ate the whole thing), shelf stable, and adds a creamy kick to sauces and smoothies.

Im a newbie to tofu, ive only had it in miso soup. Bought this tofu block to make tofu katsu curry for the 1st time. I honestly couldnt wait until i had all the katsu curry ingredients to try out this tofu. I immediatly found myself substituting ground beef and Salmon with tofu ( im not vegan, i was just really curious to use tofu in recipes i would normaly use fish or beef in). Simply amazing, eating this tofu was like starting a whole new chapter in my life. My body and health feel so good aftear eating. I ate this tofu for the 1st time in the evening for dinner and afterwards as i lay in bed, the only thing in my mind was the tofu and all things i was going to be able to do with it. The texture and the taste are out of this world good. Honestly the feeling was similar to falling in love. I then tried a top of the line Extra firm non silken organic tofu from brand Nasoya to compare, Americas #1 seller according to Nasoya. I made tofu katsu curry with both and the clear winner was obvious. The non silken tofu was much more firm than the silken, which i initially thought that it would be a good thing in terms of handling when cooking. The biggest difference between the two i beleive is that silken tofu is made with soy milk and non silken does not use soy milk. Nasoya brand extra firm tofu has a "sponge" like texture and quite honestly at some times i wished i really was eating a sponge, because i found the texture and the taste of this tofu just awful when consuming. Silken tofu is a whole different story, silken extra firm tofu is a bit more difficult to handle because it tends to fall apart. You dont have to store Silken extra firm unopened tofu in the fridge, but i found out that if you do store in the fridge, handling becomes a little bit easier, doesnt break apart as easy ( after watching a few videos i wouldnt recomend freezing silken tofu). The texture of Silken extra firm tofu is similar to spanish flan, and OH MY is it delicious, you can really taste the soymilk. I hear alot of people including vegans say that tofu has no taste, i then ask if they buy Silken or non Silken, the answer is always the same, " whats silken ? ". Silken extra firm tofu is incredibly delicious and it was the clear winner compared to other tofu.

Great pantry staple for plant-based meals I’ve been using this Mori-Nu silken tofu for years, and it remains one of my favorite staples to keep in the pantry. The shelf-stable packaging is a huge plus—it doesn’t need refrigeration until opened, so I can always have a box or two handy without worrying about spoilage. Once opened, it has that smooth, velvety texture you expect from silken tofu, but the “extra firm” version holds its shape better than the softer varieties. I’ve used it in miso soup, smoothies, stir-fries, and even desserts like chocolate mousse. It blends beautifully into sauces and dressings while also working as a protein-rich replacement for eggs in some recipes. The fact that it’s non-GMO, vegan, dairy-free, and gluten-free makes it easy to serve to guests with dietary restrictions. A couple of things to keep in mind: this is not the same as refrigerated block tofu. It won’t grill or pan-fry with a crisp edge the way firm water-packed tofu does, so it’s better for soups, stews, dressings, and creamy applications. Also, since it’s so delicate, handle gently when slicing or cubing. Bottom line: A versatile, shelf-stable tofu with a creamy yet firmer texture that makes it incredibly useful in both savory and sweet dishes. A must-have for anyone who enjoys plant-based cooking.

I’m still really glad I got this, because it’s very convenient to have on hand. I keep it in the fridge even though you don’t actually have to, and I love that it lasts a really long time. That being said, I definitely don’t consider it “extra firm.” It basically crumbles as you’re taking it out of the package, and is impossible to press or cut. It works great if you were planning on crumbling it for a recipe anyway.. but if you wanted to cut it into strips or chunks or bread it, there’s no way. I would probably buy it again just to have on hand, but I much prefer the firmer, spongier texture of the tofu in the refrigerator section of the grocery store.

I just made an interesting choice with this tofu - I made macaroni cheese using the tofu as the base with Nut. Yeast added for the 'cheese' - it was wonderful - I was not sure how the tofu would behave - added just a little water & whipped it to a smooth cream with the Nut Yeast & it was delicious & a beautiful texture ! Did not grill the dish this time, but I will try that next time to see if it browns nicely too. I'm so happy. I'm not very fond of tofu chunks - somehow the soft middle doesn't work for me - I browse recipes all the time & have not found a tofu chunk recipe I like yet ! I will try mixing other things in with it to get a firm texture - really firm & chewy like a burger is what I want - Youtube is my friend tho !

This exactly the same "extra firm tofu " used to be a little larger, and it is always my favorite. What I realized this time is that the firmness and texture is not the same. I believe they use nigari (liquid mineral to set soymilk) as supposed to, but to me it reminded me of "agar". It is that firm. Is it only my batch? As a long-time lover, I felt different this time.

Always keep these in my pantry for that quick easy sauce recipe. Great for making broth thicker and healthier if you want to add more protein to your meal. A bit tender and soft for any other applications. I have eaten it in small cubes when added at the last moment to a soup of some kind. It is famous for turning to crumbles that disappear if you're looking for something to munch on! It will slide right down your throat in record time though, LOL!

If not for becoming desperate to try new recipes with shelf-stable ingredients due to COVID, I'd have never discovered how versatile and yummy silken tofu can be. I've been vegetarian since 1995 but never experimented with silken, always opting for curd-style extra firm in the produce section. Turns out you can make an amazing amount of things that I've been skipping over for the past 25 years. Silken tofu takes the place of things like cream cheese, sour cream, cream sauce, & mayonnaise. Google "silken tofu recipes" and you'll see this used as the base ingredient for ranch dip, onion dip, chocolate mousse, mac and cheese, creamy Alfredo sauce, vegan mayo, and so much more. So far I've made chocolate mouse pie (OMG!), pumpkin pie (tastes so much richer and smoother using tofu instead of condensed milk and an egg), french onion dip, vegan mayo (tastes just as good as Veganaise, way better than Hellman's), and ranch dip. I will be making mac and cheese later this week but I plan on using silken tofu + nutritional yeast in place of the cheese using the recipe I've always used. My carnivorous and dairy-loving husband is raving about how much better using this tofu is compared to when we used dairy products. Bonus = a fraction of the calories and very high in protein. Honestly, just buy this and let your imagination run wild. Would I recommend this for a traditional tofu stir-fry? No, stick to extra firm curd-style tofu for that. But as a substitute for dairy you can't beat this.

Very good

Este producto debería estar prácticamente demandado en grandes cantidades por todos los habitantes de occidente el día de hoy. Es una lástima que no se esté aprovechando este producto más debido a prejuicios falsos que han considerado los productos que contienen soya como algo que no es tan bueno para el ser humano cuando la realidad es completamente diferente. Si la fuente de proteína que tuviésemos se originara en plantas como el tofu las cosas relativas a nuestra salud serían mucho mejores de lo que son hoy. No se ha querido entender que por deliciosa o por costumbre que sea el usar proteína animal Esto no es lo que mejor convierte a nuestros cuerpos.

A kind neighbour delivered the item two days later.

Llegó rápido, bien empaquetado, 👍 lo volveré a comprar cuando se me termine

Ideal