High Protein, Keto Friendly, Vegan, Freeze Dried Tofu Low Sugar, Gluten Free Delicious Koya Tofu by Bright Therapy, perfect high protein low calorie meat substitute

I put it in a jar and filled with water, left overnight. I fried it for breakfast. Its so good.

My experience: Mouth feel is like chewing on a wet synthetic kitchen sponge. Tried soaking these overnight for several hours; tried boiling them for several minutes in water to soften them up. Wanted to use them in my daily miso soup. Also wanted to soften them to mix small pieces in scrambled eggs. They are impossible to cut unless softened by liquid. What a waste of money. The texture makes them unpalatable. Had to toss them into the compost pile.

Tofu is wonderful in soups, salads (hydrate first) and dishes (sukiyaki); and it adds protein and absorbs the flavor whatever you cook it with. My 6 year old grandson loves this in soup! I have been unable to find this on shelves for years so very thankful a company is providing this on Amazon. This 1 pound bag goes a long way! After reading reviews I wanted to add that this tofu does have a different texture when hydrated; but it is exactly what we had when I was young and received “dried tofu” from Japan by family and friends so I was familiar with the texture.

I have used this in a couple of Japanese recipes so far. The reconstituted texture is unusual. This is not the fault of the product. I'm fairly certain this is the normal texture for this product. Just a new adventure in cooking for me.Being freeze dried it should be shelf-stable for a very long time. I would prefer to buy it in smaller packages. I repackage mine into smaller ziploc bags.

Terrible. Even after boiling it won't cut with a fork and has the texture of a foam couch cushion or sponge. Made me seriously wonder if I was actually sold foam passed off as tofu. I have never had dried tofu with this awful texture before.

I have used this to make pan-fried nuggets, by soaking in pickle juice and then breading. (sounds strange, but works). I have also made baked peanut coconut tofu and reconstituted in lite coconut milk. I have a mixed household of two vegeterribles and three carnivores (okay, omnivores), and this is the only time that I have made tofu and EVERYONE liked it and went back for seconds, with BOTH recipes. I have made both of these recipes with extra-firm tofu before (pressed, pressed and frozen, frozen, frozen and pressed). The household preferred this and I think it will be the way I buy firm tofu from now on. Plus, it is really just easier and faster to use.To describe the texture compared to tofu that I have prepared before, I would say that it is firmer and a little drier, but I wouldn't describe it as dry. It is a little more substantial to bite into. That is the best I can do, I guess maybe I should give up my dreams of being a food critic.Hope this helps!

if you like eating a sponge, this is for you ...

I love this stuff!!!