Instructions: Tofu is a high protein, calcium rich, cholesterol-free food. The subtle nut-like flavor of Nasoya Tofu is achieved by the use of an authentic, time-honored recipe and from the careful selection of only premium, organic ingredients; stone ground, organically grown soybeans, and natural nigari. Nasoya Tofu... todays natural choice for healthy eating.

VARIETIES - There are several varieties of tofu. By manipulating the tofu-making process, different consistencies and textures of tofu are formed. The main types of tofu available at supermarkets and health food stores today are:

Nasoya Extra Firm -
Ideal for use in stir fry, cutlets or in dishes where the tofu needs to maintain its shape. Extra firm tofu has a higher percentage of protein. It holds together in hearty stews or casseroles, and provides more protein than any other style of Tofu.

Nasoya Silken -
With a delicate, custard-like consistency, this variety is the best choice for recipes that call for blended or pureed tofu. Silken tofu is perfect for desserts, soups, dressings and dips.

Nasoya Soft -
This variety has a soft consistency and is great for sauces, soups and salads. It is an important source of protein and calcium. A single 4 oz. serving provides 15% of the U.S.R.D.A. calcium and protein.

Nasoya Firm (Regular) -
Perfect for slicing, dicing, pan frying and used as a filling or stuffing. It is also an excellent extender for meatloaf. It provides a substantial amount of protein to a well balanced meal.

To make firm tofu that can be used in place of ground beef, first place the tofu in the freezer overnight. The next day thaw it out and then squeeze out all of the water. Tear it up into little pieces, and marinade it (for a few hours or overnight) in beef stock. Add whatever spices or seasonings you prefer. The tofu is like a sponge and will soak up any flavors it comes in contact with. Add to chili or spaghetti sauce or whatever.

NOTES : The stuff that comes in a box is silken tofu - very smooth with basically three textures. Silken stuff can come refrigerated, as well, and wont have as long a shelf-life once we open its container. Here is a general list.

Another way of getting soy bean in the diet is to use miso instead of "chicken bouillon" to flavor soups and gravies.

Do you like soy milk? The taste? That will help me know what to send as a way to start.

One idea is to add the silken (boxed or refrigerated) - cut into cubes - to soups like hot and sour. Knorr as a mix for that and its better when I add the tofu.

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