Tofu Info/FAQ

Everything you need to know about our soy products!

INTRO TO SOY

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

Tofu and soy milk 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. Our four generations of tofu making knowledge is being put to good use!

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.

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 soy milk.

To make tofu, a coagulant is added to the soy milk to thicken or curdle it. 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. Water is then pressed out of the thickened blocks. The more water that is pressed out, the firmer the tofu.

What does tofu taste like?

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.

Why are there different types of tofu & how do you cook them?

Not all tofu is created equal. 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. The key thing to remember is the firmer the tofu the longer you can cook it.

Extra Firm or Pressed Tofu
Pressed Tofu is firmer than Extra Firm. Generally speaking, the two types can be used interchangeably.

Cooking Methods:
– Deep fry
– Stir-fry
– Bake
– Grill
– Stew
– Crumble (substitute for ground meat)

Medium Firm
Medium has a softer texture than Firm or Extra Firm but more firm than Soft.

Cooking Methods:
– Stir-fry
– Bake
– Stew
– Purée
– Steam
– Hot Pot

Soft or Silken
This type of tofu is not drained and pressed like other tofus. It breaks apart very easily.

Cooking Methods:
– Purée
– Steam
– Stew
– Hot Pot
– Blend into – sauces, smoothies, dips

Remember that it’s all about choosing the right type of tofu!

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

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