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This is a big pack of tofu, can easily feed 2-3 people a very decent portion when cooked.It freezes well and the packet doesn't explode. But the packet does limit the amount of water in it and that's really helpful for it staying fresh for long. It does have plastic though, which I know isn't hugely avoidable.When you freeze it be mindful the texture will change; the water inside expands out and expands the pores of the tofu. I actually feel this makes a spongier but meatier texture. It's also much better for marinading as there are now holes throughout the protein!If you want to marinate the tofu, get some oil, soy sauce, mirin (if you have it), rice vinegar (if you have it), chili flakes, salt, black pepper, and a touch of yeast extract. Place the tofu unfrozen or frozen if you can't be bothered in a ziploc bag with this marinade, submerge the ziploc bag in water if you have it as this will press the air out as you slowly submerge it - then zip it up. If not, just squeeze out as much air as you can! I know it's not the most plastic-free method of marinating something, but if you have limited ingredients as I often do it helps to make the most of the marinade itself and keep the tofu moist and delicious. Then I shove it in the fridge for a few hours or overnight, turning as and when I remember!To cook this bad boy, cut it after marinating (or before, if you had the foresight) into little 1 inch by 1 inch cubes (or close). Drop it in a big bowl of cornmeal/corn flour, tossing with hands or tools until they are mostly dry to their outsides. You can mix flavourings you like into the corn meal - I add a little garlic powder, black pepper, salt, chili flakes. Then fry them, or bake them (if you bake them, don't over-coat them as they'll get hard!). And if you do fry them, make sure the oil is well hot before you put them in and prepare to cook them in batches to avoid overcrowding them. I don't deep fry them, I just keep the bottom of the pan coated in oil as needed. Sesame oil is best, but what am I, the queen? I just cook them on each side until they're golden. That's usually fine. As for baking, I'd guess 30 minutes, flipping halfway?Then I have em on top of noodles or with rice or something but then you're good.

After a lifetime of being vegetarian I've only recently discovered how good Tofu can be. Sure, I've tried to use it before, but without success. And there's a reason for that... Most recipes suggest you put oil in your marinade... and thats the problem... Rice vinegar, maple syrup, garlic and onion powder, soy sauce, ginger, sesame sauce are all great... but as soon as you add the oil then it creates an airtight seal on the tofu and it prevents the marinade from absorbing... As soon as I omitted the oil, the tofu absorbed all the marinade and 'voila', fry it up and youve got a tasty addition to any meal... I only gave 1 star for flavour as tofu is flavourless... I understand some people eat it raw but I can only imagine they enjoyed losing their sense of smell and taste while they had Covid and eating raw tofu rekindles the memory...

Worth every penny in my opinion. A great source of protein and totally cruelty free. There's nothing not to love about eating this. Nice texture too.

This is my go to Tofoo I love how dry and dense it is. It’s not really authentic but it’s great in so many dishes. I personally like to crumble it rather than slice it so you get a mix of textures.

This is the product I buy 5 packs of every week, and have 1/4 of the pack fried for every meal. Perfect.

This is the best Tofu imo.

Super hard!