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

Really digging this product. It has a similar texture to "I froze this in my freezer" extra-firm tofu, so I'm guessing there's something about the freezing process, wet or dry, that causes the tofu to restructure itself to be more stable.Just an FYI if you are a tofu novice: TOFU TASTES LIKE NOTHING. It has about as much flavor as a plain egg white or fatless boiled chicken. Do not buy tofu expecting it to taste like something. It won't. It tastes like what you make it taste like. If you don't flavour it, it will be plain. This is not a bug, it is a feature.I'm really happy I finally caught a package since it's usually "unavailable." Looking forward to seeing how this works in chilaquiles.

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.

Sorry, I wish I could say I loved this. I had high hopes and was excited to get it. It literally has the texture and tastelessness that you would imagine an old foam cushion might have. I’ve tried it several times with hot boiling warm, lukewarm water, cool water, in chicken broth, in soup, in miso. It’s tough even to split in half with a spoon or a fork after pressing the foam cubes hard into the bowl and I have literally had the suspicion that someone sliced up dried up foam and sent it to me by mistake or as a prank. Awful awful awful. Worst food item purchase I have ever made. It has a dried grainy unpleasant texture even when soaked in fluid and even after chewing for several minutes, I’ve had to just spit the whole thing out several times because otherwise it feels like I am swallowing a dried fibrous sponge and I’ve had to drink a whole glass of water just to get the grainy grit feeling down from the back of my throat.

So happy to have found this cubed, dehydrated tofu. It's perfect for my easy breakfast miso. Perfect as a vegan to have easy tofu to add with any veggies. I lived in Japan for a long time and miss good tofu. This company provided a superb guide for how to use the tofu. I do hope they move to the USA and distribute. Thank you for a great product. Natsukashiii!!!!

it's like re hydration of a sponge. the texture is disgusting even after soaking. boiling tried several times and they are just awful. threw them all away. not even the birds would touch them

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!