Most often, Tofu will smell as it starts to go bad. If you've got smelly tofu, don't use it. You can also check the Best Used By date. If the date has passed, it's likely your tofu is no longer good. Discard unused tofu.

Tofu, or Soy Bean Curd, is essentially curdled soymilk minus the liquid (a parallel is the way cheese is made from dairy). Its natural flavor is quite mild, but its natural ability to absorb the flavors of other ingredients has led it to be called a culinary chameleon. It's found in several varieties, from soft (silken) to extra-firm style. Soft tofu is often used to make frostings for cakes, dips for chips and vegetables, while the firmer styles are often found in stir-fries and soups. See similar questions...

Most of us grew up with pasteurized milk; and thus are not familiar with the pleasant sour or tangy tastes and smells that develop in cultured dairy products. As you experiment with such cultured milk foods you will come to appreciate those new smells and tastes. (More about that below.) When milk is actually spoiled, however, it will smell quite unpleasant. Discard the milk if it has developed an unpleasant smell. See similar questions...

When properly stored, eggs rarely spoil. The faster you use your eggs, the less time any potential bacteria will have to multiply. As an egg ages, the white becomes thinner, the yolk becomes flatter and the yolk membrane weakens. Although these changes may affect appearance, they do not indicate spoilage and don't have any great effect on the nutritional quality of the egg or its functions in recipes. Rather than spoiling, if you keep eggs long enough, they're more likely too simply dry up. See similar questions...

There are many different ways to prepare Tofu. You can bake it, stir-fry, grill, mix-in, slow-cook it; the ways to prepare it are endless. Take any recipe you have (chicken, beef, pork, fish) and swap Tofu: we make no bones about it! You'll hardly tell the difference. See similar questions...

Our Nasoya and Azumaya Tofu is water packed. This means, it must remain in water so that it doesn't dry out before it is used. In its original package, just keep refrigerated until you're ready to use it. Once opened, you need to use it all or store the remaining tofu in water. Sometimes you can use the original container, fill with water, replace unused tofu and cover with plastic wrap. See similar questions...

Yes, you can freeze tofu. In fact, if you're making a tofu chili, we recommend it - as it firms more and allows you to "crumble" it. If you're freezing tofu for use later - and don't want to impact the texture, we recommend that you leave the tofu in your refrigerator for 24 hours before using to allow the tofu to thaw. See similar questions...

Besides tofu, vegetarians can make stews prepared with low glycemic index grains, such as couscous, quinoa, bulgar, tabbouleh, barley, or wild rice. Legumes, such as lentils, beans (pinto, red, black, kidney, white), peas (split, black-eyed), and chickpeas not only have a low glycemic index, but also add lots of protein to the diet. Tempeh and milk products are also excellent sources of protein and calcium. Plus, ovo- vegetarians can consume eggs as part of their meals. See similar questions...

Like other natural stones Granite can not spoil easily. However granite is natural stone and it requires proper care and maintenance. Unsealed granite can absorb stains. Hot pans do not effects granite countertop, but use trivets to prevent stains. See similar questions...

Curdling and separation are signs that the soymilk has spoiled. It's best to use the product by the Best Used Date to ensure freshness. Sometimes, the package is damaged in transit (to the store or to your home). This may also impact the integrity of the soymilk. If you suspect that they soymilk has gone bad, do not use it. Discard the unused portion. See similar questions...

Tofu is an excellent low calorie food, so there's no reason to stop eating it in moderate amounts. We cannot calculate its GiP value (see unlisted foods) but simply make sure you use low fat cooking methods and combine it with a low Gi carb. It's also very suitable for vegetarians. Back to top See similar questions...

Absolutely. Organic, natural, and whole foods are not about what can be eaten. They are about what's in the food and how the food is made. The belief is that products made without the use of pesticides, genetic manipulation, artificial flavoring and coloring, etc. will be better for both you and the environment. The food is just as tasty and just as varied as non-organic foods. Of course, the only way you can be convinced is to try it. See similar questions...

Cultures that eat a lot of soy typically have lower incidences of heart disease and many cancers than Americans. However, the problem with these types of comparisons, is that there are a lot of other differences in diet and lifestyle that could effect health risks. Soy foods, including tofu, are high in protein. Soy foods don't contain cholesterol and are low in saturated fat, although they can contain quite a bit of unsaturated fat. See similar questions...