Mori-Nu Tofu, Silken Style, Extra Firm, 12.3-Ounce Boxes (Pack of 12)

by Mori-Nu

• Pack of twelve, 12.3-ounce boxes(total of 147.6-ounces)
• Low Fat and Cholesterol free
• Contains no preservatives and no irradiation
• Packaging locks out light, oxygen and microorganisms

Product Description

Mori-Nu's revolutionary package locks out light, oxygen and microorganisms which lead to spoilage. Guaranteed quality. Always tastes freshly made. Low-fat, cholesterol-free vegetable protein containing important soy isoflavones - genistein and daidzein. No preservatives. No irradiation. Refrigeration not required until opened.

Product Details

• Item Weight: 9.8 pounds
• Shipping Weight: 10.1 pounds (View shipping rates and policies)
• Shipping: This item can only be shipped to the 48 contiguous states. We regret it cannot be shipped to APO/FPO, Hawaii, Alaska, or Puerto Rico.
• ASIN: B000LKZ86K
• UPC: 085696608051
• Item model number: 582759
• Average Customer Review: 4.4 out of 5 stars  See all reviews (28 customer reviews)
• Amazon Best Sellers Rank: #7,467 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
  • #11 in Grocery & Gourmet Food > Pantry Staples > Canned & Jarred Food > Meat Substitutes

Most Helpful Customer Reviews

15 of 15 people found the following review helpful

5.0 out of 5 stars great for egg/dairy allergies December 16, 2009

By JWoolman

I'm allergic to dairy and egg. I've been using tofu for many years in no-egg egg salad (use regular egg salad recipe, just use mashed tofu instead of chopped egg) and dips and puddings. For no-egg egg salad, you can just use a fork to mash it up. Let it chill an hour or two for best flavor.

For dips - just use any dip recipe or mix. A box of Mori-Nu will work fine for a mix envelope, just blend until creamy (and the silken-style extra firm type does cream up well this way, if you want something all-purpose) and add some oil and lemon or lime juice to substitute for sour cream. If you want, you can follow instructions and actually slowly pour the oil in while blending, but just dumping it in works also. You can try without oil if you want, but I like the oil. Let it chill for at least an hour or so. If you think the flavor is too intense, you can just use part of another package to get the volume you want, but nobody's ever complained about the 12 oz box method.

The consistency of tofu is great for really instant pudding from any junky pudding mix you like (who says tofu has to be healthy?!?) or your own recipe for whatever you usually add to milk to make pudding. I look for mixes that don't have dairy myself. If desperate, I'll look for recipes... But all you really need to do is blend the tofu with the mix and voilà - it's pudding. Chill for a while, but it tastes pretty good even just out of the blender. Don't know how well it freezes for "pudding pops", haven't tried, but I've seen a recipe for tofu fudgsicles based on a tofu chocolate mousse recipe (using firm or extra firm silken tofu, as is available here), so it probably works fine. You might need to add some sweetener to taste if you don't think it's decadent enough. This is much easier than trying to make soy milk work...

Thin strips of tofu cooked in a pan with soy sauce (or baked with any sauce) are pretty good also if you're into cooking. Tofu soaks up whatever flavors you toss at it, given sufficient time and encouragement. The instructions I have for baking are to bake for 30 min until "firm but not tough", turning half way through, but I've only personally tried the pan method. I've seen recipes for "veggie bacon" using tofu and nutritional yeast (such as Red Star), liquid smoke, and oil.

You also can use tofu as the base for quick ice cream, just mix the box with frozen fruit, sweetener to taste, and blend. It can be used for regular smoothies also, of course. Look for recipes at vegan hangouts for both fancier ice cream recipes (often combining with soy milk, although I wonder if coconut milk would work well) and smoothie recipes.

There are also recipes for pumpkin pie using blended tofu instead of dairy. You might need to add some oil to fatten up the tofu a bit.

The Mori-Nu boxes are really handy since they don't take up refrigerator space and can be always available. The case price is much, much cheaper than at my local grocery store for individual boxes. I just wish Amazon would give an expiration date for current stock (or at least a no-earlier-than expiration date), as some other sources are now doing.

11 of 11 people found the following review helpful

2.0 out of 5 stars Bear in mind the "silken" part of the product title... June 30, 2012

By Steph P.

Amazon Verified Purchase

For my purposes, this tofu just doesn't work. I like to drain my tofu, slice it, marinate it, and then bake it (for use as part of a stir-fry.) This particular type of tofu, however, is true to the "silken" variety. If I were using it as part of a recipe that didn't require firmness as part of the equation, I'm sure it would be fine. However, you have to be EXTRA cautious when handling the tofu because it is "silken" (and therefore a ton more fragile.) In addition, if baked, it produces a very unappetizing, rubbery texture. I didn't hate it, but I definitely won't be buying it again.

13 of 14 people found the following review helpful

5.0 out of 5 stars Best extra firm Tofu available! Shelf stable, too! February 11, 2009

By Getitright TOP 1000 REVIEWER

Amazon Verified Purchase

MoriNu Tofu is easy to have on hand since it is shelf stable. We stick the case in the cupboard and love the convenience. We get the Extra Firm style since it is good for everything, drinks, stir fry, dips, or any recipe. MoriNu is the finest quality soy bean curd available. Highly recommended.