Tag Archives: silken tofu

Mori-Nu Tofu – a different kind of tofu

MjpegTOFU_Organic1Mori-Nu Tofu has been a favorite product at Vegfest for many years.  We caught up with the marketing manager to learn more about the product.

How is Mori-Nu Tofu different from other kinds of tofu?

The main difference between Mori-Nu ™Silken Tofu and other types of tofu is the style/type, texture, and the fact that it is shelf stable. Mori-Nu’s Tofu is velvety smooth, creamy, custard-like, and consistent in composition. The other types of tofu are often referred to as Momen Tofu or regular tofu.  They are more porous, firm, and rough in texture.

Mori-Nu Tofu is shelf stable (1 year from production) and packaged in a Tetra Pak box. The box is hermetically sealed, and the tofu is formed inside. This allows continuous protection from light, air, bacteria, and micro-organisms that cause spoilage.  There are no preservatives in Mori-Nu tofu.  It is Non-GMO Verified, certified Gluten-Free (by GFCO/GIG), KSA Kosher Parve certified, and is available in six varieties.

Is Silken tofu popular in Japan?

Silken tofu is most popular in Japan, but it is also popular in other countries especially in the US, India, Asia Pac and Canada. Tofu is popular in Asian style cooking.

While Mori-Nu™ is not sold in Japan, our parent company, Morinaga Milk Industry, Co., Ltd., sells tofu in limited quantities in Japan.  Although quite popular, Morinaga tofu sales are regulated to ensure that smaller tofu shops continue to remain in business in our home country of Japan.

Can it be used in other cuisines?

Mori-Nu Silken Tofu can be used in other types of foods and cuisines as the main component or as a substitute ingredient.  Several cuisines use tofu as part of the main dish or as an ingredient:

  • Mexican (tacos, chilaquiles, and flan)
  • Italian (meat-less meatballs, Carbonaro sauce, pizza, and cheesecake)
  • Mediterranean (hummus and tzatziki sauce)
  • Indian (curry, chutney, and paneer)
  • American (pancakes/waffles, smoothies, and ice cream)
  • Chinese (stir fry with veggies, egg rolls, and soup)

 

Can you use it to make a smoothie?

Mori-Nu Silken Tofu is versatile and can be used in several applications.  It blends well for a smoothie.  It can be used in sauces, dips, desserts, and so much more.  It is a substitute for meat protein and can be an alternative ingredient instead of using butter, cream, milk, sour cream, cheese, and other dairy foods.

 

Can you freeze it?

Mori-Nu Silken Tofu does not have to be refrigerated as it is shelf stable until it’s opened.  Freezing tofu changes its texture when thawed, giving it a “meat-like” texture suitable for a variety of hearty recipes.  To enjoy the best quality tofu, use immediately after opening for the best flavor, taste, and texture.  If not open, the shelf life is 1-year from the production date.

 

How long has Morinaga Nutritional Foods, Inc. been making it?

Morinaga Nutritional Foods, Inc. was established in 1985. We started making shelf stable tofu in 1997 in the U.S.  It has been 20 years and we continue to share our passion in providing the freshest tofu made from the highest quality soybeans.

Here’s a tasty recipe to enjoy:

Tofu Rice Stir Fry Recipe

Ingredients:

1/3 cup light soy sauce

1/3 cup rice vinegar

3 Tbsp. sesame oil

1 package Mori-Nu Silken Extra Firm Tofu, drained and cut into 1/2 inch cubes

1/2 cup carrots, chopped

1/2 cup celery, sliced

1/2 cup scallions, sliced

1/4 cup fresh ginger, sliced

1 cup cooked rice

Preparation:

Combine soy sauce, rice vinegar, sesame oil and tofu cubes.  Marinate in refrigerator for a minimum of an hour. Heat all the marinade ingredients in a wok. Add carrots, celery, scallions and ginger. Stir fry until all vegetables are just crisp-tender. Add cooked rice. Stir fry to heat through. Serve hot.

 

Provençal Vegetable Quiche Recipe

Untitled-1Here’s another delicious alternative to using eggs.  Silken tofu can be used in many ways, such as for a breakfast scramble, a chocolate pudding, or as in this recipe, a quiche.  This recipe is from our own Veg-Feasting Cookbook, which is packed with delicious recipes from around the world, all provided by local restaurants and Vegfest chefs.

Provençal Vegetable Quiche

By Chef Robin Robertson, Author, Presenter at Vegfest

Silken tofu is used instead of eggs and cream in this light and luscious quiche. Mediterranean spiced vegetables and a flaky crust make it a good choice for a light lunch or supper entrée served with a crisp green salad.

Serves 4 to 6

Crust:

  • 1 cup unbleached all-purpose flour
  • ¼ cup chilled corn oil
  • ¼ teaspoon salt
  • 1 tablespoon cold water, or more as needed

Filling:

  • 1 tablespoon olive oil
  • 1 leek, white part only, washed well and chopped
  • 1½ cups chopped zucchini
  • 1 cup chopped white mushrooms
  • 1 cup finely chopped fresh or canned tomatoes, well drained
  • 1 garlic clove, minced
  • ¼ cup pitted black olives, chopped
  • 1 teaspoon minced fresh marjoram leaves
  • 1 teaspoon minced fresh basil leaves
  • 1 teaspoon minced fresh tarragon leaves
  • 1 teaspoon minced fresh parsley leaves
  • Salt and freshly ground black pepper
  • 2 cups drained and crumbled firm silken tofu
  • 1 cup soymilk or other dairy-free milk
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon cayenne pepper
  • ½ cup grated Parmesan-style nondairy cheese (optional)

To make the crust, combine the flour, corn oil and salt in a food processor and pulse until crumbly. With the machine running, add the water and process until the mixture forms a ball. Flatten the dough, wrap in plastic and refrigerate for at least 30 minutes. On a lightly floured work surface, roll out the dough to fit into a 10-inch quiche pan or pie plate. Line the pan or plate with the dough and trim the edges.

Preheat the oven to 375°F. To make the filling, heat the olive oil in a large skillet over medium heat. Add the leek, zucchini, mushrooms, tomatoes and garlic, and cook, stirring occasionally, until the vegetables soften and the liquid evaporates, about 7 minutes. Stir in the olives, herbs and salt and pepper to taste. Set aside.

In a food processor or blender, combine the tofu, soymilk, mustard, cayenne and salt to taste. Blend well. Spoon the vegetable mixture into the crust and sprinkle with the Parmesan-style cheese, if using. Pour the tofu mixture over all, distributing it evenly.

Bake until the filling is set and the top is golden brown, about 45 minutes. Let it rest for 5 minutes before cutting.