FAQs

Tofu, also known as soybean curd, is a soft, cheese-like food made by curdling fresh hot soy milk (water & soybeans) with a natural coagulant called calcium sulfate.

Natural, unrefined calcium sulfate is a translucent, crystalline white stones found in the mountains. It is baked and crushed for use as a tofu processing agent. It is completely natural with no chemical processing or refining.

It is similar to the process used for dairy cheese making. The soybeans are soaked overnight, finely ground and cooked in water. This process is done to remove all fiber. The natural curding agent calcium sulfate is added. The curds are drained and pressure packaged for use.

Tofu that is freshly made has a sweet and subtle tasting aroma. Much of the delicate taste is diluted after tofu is packaged and stored, resulting in a bland rather than sweet taste. However, tofu has the ability to absorb the flavor of what it’s being used with and this is one of the secrets of its culinary appeal. Acting as a flavor sponge, tofu allows you to obtain all the benefits of the highly nutritious product without losing the flavor, texture and character of your favorite dishes.

LEASA Tofu has a shelf life of 42 days from the date of manufacture, which is represented by the Used By date stamped on every package. If unopened and refrigerated, the LEASA Tofu will last until the Used By date.

Once the package is opened, any leftover tofu should be transferred to an airtight container and refrigerated. The tofu should be submerged in plenty of water, and the water should be changed daily to ensure that the tofu remain fresh and moist. Following this procedure should keep the Tofu can be kept to 10 days without spoiling, although some loss of texture and flavor will be apparent. Do not let tofu sit in warm temperatures before refrigerating.

There are generally definite signs to distinguish that Tofu has spoiled. For an unopened package, the package may become bloated. After the package is opened, if the water is cloudy AND the Tofu has a sour smell or taste, the Tofu should not be used. However, murky water alone is not a sign of spoilage.

Yes, frozen LEASA tofu can be frozen for up to 3 months if these directions are followed:
   1. Remove LEASA tofu from its container and drain.
   2. Wrap the LEASA tofu securely, by itself, in several layers of plastic wrap, or place in an airtight container.
   3. Place the LEASA tofu in the freezer.
When ready to eat, frozen tofu can be thawed at room temperature or boiling water can be poured over it as needed.

When tofu is frozen, and the water is squeezed out, the tofu resembles a spongy lattice-work which has a meaty, chewy consistency than regular tofu and is excellent for grilling. Frozen tofu also soaks up marinades and sauces more readily than in its normal form.

LEASA Firm Tofu and LEASA Veggie Tofu are Star K Kosher.

Yes, LEASA tofu is already cooked; you can eat it right out of the package.

Slice or cube the tofu and marinade it for an hour, a few hours or even overnight – depending on the recipe. Tofu should always be marinated in glass, stainless steel or enamel. Marinating sliced of cubed tofu works best in a flat dish. Tofu pieces should be carefully turned several times, or a turkey baster can be used to squirt the marinade over the tofu pieces.

Tofu can be cooked in a variety of ways. It can be poached, fried, blended, frozen, grilled, baked, scrambled, marinated, crumbled, chopped, broiled, barbequed, pureed or sautéed.

No. Fermentation involves the use of microorganisms in the processing. Tempeh and miso are examples of fermented soy foods. Tofu is produced through a coagulation process, very similar to cheese making. Soy milk is made from soybeans, then coagulants are added and curds are formed. The curds are pressed and the whey is drained out.

Our LEASA tofu does not contain any animal products or by-products. All our ingredients are vegan and vegetarian.

No, cholesterol is only found in animal products such as meat, dairy and eggs.