Hinoichi Tofu is pasteurized during the manufacturing process and is both safe and healthy to eat straight from the container. Additional heating is not necessary for proper digestion or absorption of nutrients. Tofu sold this way has a fresher taste and better consistency than tofu that has been packed without water in aseptic packaging. This is recurring question and the answer deserves repeating. Hinoichi tofu comes in four levels of firmness, depending on its water content.
Soft tofu is great for dips, salad dressings, sauces, shakes and cheesecake.
Regular tofu works well in casseroles, soups, salads or when you re in doubt of the firmness you need. A. Tofu is an excellent plant-based protein source with virtually no cholesterol and less than a gram of fat per ounce. They are both coagulants and are not preservatives. Tofu is made from soy milk, and in order to coagulate tofu, calcium sulfate and gulcono delta lactone are used. Gulcono delta lactone is a coagulant made from corn syrup.