Dried Tofu, Traditionally Made in Japan, Freeze Dried, Quick Cooking, Fine Grained, 2 oz

Here's how I tried it: (miso soup) - Soaked one of the tofu blocks (chunks?) in warm water. Set 10 min timer. - Start bringing 3 cups of water to a boil in a pot. - Soaked Wakame (from amazon) in room temperature water - When 10 min timer went off, I cut up the tofu on a cutting board into little squares. - As water in the pot started to get near boiling, I dumped in a tablespoon of Hondashi (from amazon). This is like a fishy soup stock that I use even though I'm mainly vegetarian. I also dumped in the chopped tofu squares. - Drained Wakame water in sink and added it to the pot that was pretty much nearly boiling now. - Pot finally fully got to a boil. I let it boil for like 5 minutes, then turned off the heat, but it naturally kept boiling for a couple minutes after as I went back to sit at the computer. - Pot sat there for maybe another 5-10 minutes as I got distracted by youtube. - Took out a small bowl of the broth from the pot (tried to avoid getting any solids), for purposes of liquifying the miso paste (from amazon, Marukome Miso Gluten Free Vegan, 13.2 Ounce). So for this, I put about 4 tbsp of the miso paste into a metal mesh strainer that can dip down nicely into the small bowl of stock. So this way, I can "liquify" the miso paste and letting it absorb into the stock water, while also keeping out the little debris things.... You know those little debris things that are in miso paste? Well, if not, you will see, as you use the strainer. The little sediment or whatever that gets collected in the mesh strainer as you swirl around the miso paste in the stock water with a spoon or spatula. -After that, put the strainer in the sink and take the little bowl of stock back over to the pot, to return it to the rest of the soup. -So this is the miso soup. Not pictured but something I usually do: Adding green onions (these are from the grocery store and I stuck them in a pot with dirt outside on my balcony so I can cut some whenever I want for this soup, which I make often). I like the idea of dried tofu from amazon because I hate going to grocery stores. Because grocery stores have people. And ya know, this tofu tasted just fine to me. I've been making this soup for over a year and it's fine. I mean, ya know, it's gonna be different from the silk tofu from the American grocery stores, and it's not as slimy. It's more like... squishy. Spongey maybe. But I think it tastes just fine in this soup.

Awful product. Dehydrated item I hydrated. The taste did not resemble tofu, only like a sponge would taste like. Texture was off putting

very thin...

It seems spongy texture, not gelatin like I was hoping. I bought it for miso soup but it’s not what I prefer.

This product is very convenient and easy to use. It's great having tofu always available in the pantry for breakfast without all the steps necessary to cut and store fresh tofu. I add it to ramen and soups. It rehydrates in the 5 minutes or so it takes to cook the ramen or heat premade soup. It has great firm tofu texture, tastes great and adds a little protein. Many reviews have complained that the product arrives with the plates broken. This doesn't bother me because I’m going to break it up into pretty small pieces when I add it to the soup so that doesn't really matter to me.

Follow directions for a nice soup.

It was very thin and breakable. Evern after cooked well, still very harf

Higi protein and healthy super food.