Back to TopNatural, 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.
Back to TopIt 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.
Back to TopTofu 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.
Back to TopLEASA 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.
Back to TopOnce 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.
Back to TopThere 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.
Back to TopYes, 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.
Back to TopWhen 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.
Back to TopSlice 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.
Back to TopNo. 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.
Back to TopYes, LEASA pastas can be substituted for other pastas. Use our LEASA Pasta Wraps in place of lasagna. Our wonton wraps are great for soup, Rangoon and fruit tarts. Our egg noodles are even great for spaghetti or soup.
Back to TopLEASA Pasta Wraps and LEASA Wontons Wrappers have a shelf life of 42 days. If the LEASA wraps cannot be used all at once, transfer any leftover wrappers to an airtight container. This will keep the LEASA wrappers good for 5-7 days.
Back to TopAs with many of our products, LEASA wrappers are perishable items. If the products have been abused, such as temperature abuse then the pasta products may be more inclined to spoilage. Temperature regulation and proper storage is HIGHLY important in quality, fresh products. Another reason for spoilage include wrappers being stuck together or too much moisture or condensation.
Back to TopEach seed and bean contains rich storehouse of oils, carbohydrates and proteins. When conditions are favorable for germination, the seed bursts, releasing its vitamin-rich supply of energy, enzymes and vital nutrients. The sprouts are harvested right here in LEASA’s hydroponic growing facility, at their peak of vitality.