| | |  | Baking Supplies | Home » » Mori-Nu Tofu, Silken Style, Extra Firm, 12.3-Ounce Boxes (Pack of 12) | | | | | | | 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. | | | Features: | |
• 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 Details: | | | Product Weight:
| 147.6 Ounces | | Package Length:
| 11.5 inches | | Package Width:
| 6.3 inches | | Package Height:
| 4.4 inches | | Package Weight:
| 9.75 pounds | | Average Customer Rating:
|  based on 18 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 18 customer reviews )
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Most Helpful Customer Reviews
10 of 10 found the following review helpful:
 Best extra firm Tofu available! Shelf stable, too!Feb 11, 2009
By A Research It Maven
"Just the facts please"
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.
9 of 9 found the following review helpful:
great for egg/dairy allergiesDec 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.
10 of 11 found the following review helpful:
Excellent, Convenient Product!Apr 16, 2009
By willie
"roadie"
Please note that the product image is different from the product packaging you will receive; they're the same, just that the present proper name is "Mori-Nu Silken Tofu Extra Firm," not "Silken Style." But it doesn't matter, as this is one of the most convenient products for your pantry if you enjoy tofu in your miso or stir fry. This product, according to the manufacturer, has a recommended shelf life of one year from date of manufacture. I ordered and received this 12-pack in April 2009 and received boxes marked with a late October 2009 expiration, which is fine (this is one of my concerns about ordering food from Amazon; my local Publix supermarket can't even rotate its stock properly [found a dozen packages of out-of-date gourmet Italian cheese there today - but i digress]).
This is great product. A real time-saver, and considering that I'm the only one in the house that will eat tofu, saves me money, as there is less waste.
7 of 7 found the following review helpful:
Handy TofuApr 28, 2008
By Dody
This was a great find at Amazon. Shelf items are so handy! And if you want to make the product even firmer, freeze it. Tofu is what you make of it.
3 of 3 found the following review helpful:
 In case of tofu emergencies, break open Mori-Nu TofuDec 01, 2010
By Dna
I eat a lot of tofu and I still buy the ones at the grocery stores but this is a must have. The store bought kind is more dense and this one is more of a smooth egg tart texture. I had trouble frying this up the first time. It broke apart. To remedy this, I put it between two towels and placed a small cutting board on top for about 30 mins. This will extract some of the water making it easier to fry up, slightly denser.Or, while frying, I let it form a golden crust before I move it. Something I didn't have to do with the store bought version but is a lot easier than it sounds. I love the texture in your mouth. Instead of shoveling the tofu in my mouth I now appreciate the smoothness and the flavors the tofu absorbs. My niece calls it "tofu jello" and eats it happily. Overall I really like the texture and the shelf stable packaging. I buy them by the cases year after year.
See all 18 customer reviews on Amazon.com
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