Mori-Nu Silken Tofu Extra Firm, Velvety Smooth and Creamy, Low Fat, Gluten-Free, Dairy-Free, Vegan, Made with Non-GMO soybeans, KSA Kosher Parve, Shelf-Stable, Plant protein, 10.9 oz x 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.

See photo: my fav sweet dessert: home made ginger in sugar syrup and diced pieces. Decided to add a few sesame seeds this time. Fav savory dish is with Japanese soy sauce, sesame seeds, thinly sliced scallions. Not shown. Notice the expiration date. This is two years past it, and perfectly fine, ate some yesterday. My 12 pack had been kept in cool dry place. I prefer the tofu cold, so I put a box in fridge the night before. I always just slice the box in half, it slides right out. Just drag a thin knife through in various directions for perfect clean cubes. I make the ginger in syrup myself because it’s crazy expensive and hard to find. I also never change out the water either. I want the nice hot sting of ginger. Just put sugar, water, peeled, thin sliced ginger, simmer until ginger is translucent. Syrup is basically “simple syrup”. Make it as thick or thin as you like. Oh, and a pinch of pink Himalayan salt.

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.

I like the shelf stable packaging & I think it tastes better than the fresh brands in the refrigerator section of stores. I don't use dairy so this is a nice alternative. I make pudding & pies with this & no-one knows the difference. However, the package is now 10.9 oz not the 12.3 oz it use to be & states in the product description.

This item is good. Not as good as the hard tofu that I was usually sent. But still, it crumbles a bit much for my taste.

As spring and summer approach I had to restock. This makes the base for my chocolate pie I bring to every get together. Friends and family demand it. It is simply not the same without this product!