Tofu Info/FAQ

Everything you need to know about our soy products!


I’m interested in soyfoods, but how do I get started?

Tofu and soymilk are the most traditional and natural ways of incorporating soy into your diet and both only use the whole soybean. Asians have consumed these as staples in their diet for thousands of years, and the processes still remain the same. Pure. And Natural. Superior Tofu believes in that, too!

Where do I purchase Superior Tofu products?

Head over to our Store Locator page.

What exactly is tofu? How are tofu and soymilk made?

Tofu is made from whole soybeans. Soybeans are similar in size and shape to peas and belong to the legume family. Dried soybeans are tan or beige in colour. Soy plants grow to about two feet high. Tofu is often referred to as bean curd because of the process of how it’s made, which is not unlike cheese and its curdling stage. Dried soybeans are soaked in water before they are de-hulled, mashed and cooked at a high temperature. The fibrous residue, called okara, is removed from the resulting mixture along with the whey using a particle remover. The liquid that remains is called soymilk. To make tofu, a coagulant is added to the soymilk to thicken or curdle it. Water is then pressed out of the thickened blocks. The more water that is pressed out, the firmer the tofu. A natural coagulant commonly used is calcium sulfate, a mineral that is cleaned and crushed into a powder. Calcium sulfate has been used for centuries in tofu production.

What does tofu taste like & how do I cook with it?

Tofu has a very subtle, beany taste. Since tofu doesn’t have a lot of flavour on its own, it is an ideal culinary chameleon that can be disguised in any dish. Like a sponge, tofu soaks up and absorbs the flavour of the ingredients you’re cooking with. With its different textures, flavours and shapes, you can experiment with tofu to create or expand on your current recipes. You can crumble, cube, dice, slice, broil, blend or purée tofu – it’s that versatile. For savoury dishes, it’s ideal to marinate the tofu overnight so it can become more flavourful. When cooking a stirfry dish, add the tofu at the start rather than tossing it in at the end, to give it time to absorb the flavours of the other ingredients.

What is the purpose for different types of tofu?

Not all tofu is created equal. Firmer, denser types of tofu offer more soy protein than the softer varieties, as there’s less water content and more soy concentrate. More soy equals more protein. Different types of tofu vary in textures, density and ingredients. As a result, there are different uses for each tofu, as well as different storage/handling requirements. Softer varieties of tofu are an ideal dairy substitute when blended, whereas denser types make an ideal meat replacement due to their firmness. For example, you would not do a stirfry with Superior Soft Tofu due to its delicate texture; because of the constant stirring with the vegetables, you’d end up with soup! On the other hand, Superior Extra Firm Tofu would not be suitable for blending in a smoothie – the dairyfree shake would turn out very gritty due to the Firm Tofu’s dense texture. Remember that it’s all about choosing the right type of tofu!

What does soymilk taste like & how do I cook with it?

Soymilk has a slightly beany taste. With few ingredients other than water and soybeans, the purity of Superior’s plain soymilk shines through. Superior soymilks can easily be substituted anywhere you would normally use dairy milk. They come in plain or sweetened. For breakfast, try using soymilk in cereals or oatmeal, in coffee or tea, or in non-dairy fruit smoothies. Be sure to warm up the soymilk if you pour it into hot beverages – otherwise it will curdle. You can also add almond or chocolate flavouring to create your own hot or cold flavoured soymilk. Soymilk can be used in baking or cooking as a dairy substitute.