Aloha Tofu Products

History says tofu was created by accident in China by a cook who added some sea salt to mashed soybeans. The curdled substance solidified and became the first tofu. Today, Aloha Tofu Factory manufactures soft and firm tofu in 20 ounce sizes in our Akepo Lane facility daily.

Firm Tofu

Aloha Tofu’s Firm Tofu is the most versatile form of tofu because it soaks up flavor like a sponge and holds it shape whether it is fried, broiled, grilled, or boiled. This dense, protein-rich tofu can be used in stir-fry, soups, chili’s, stews, and grills. The tofu absorbs the flavor of anything it’s seasoned with; soy sauce, tomato sauce, or cheese. It boosts the protein count of a recipe and can take the place of beef, chicken, shrimp, or pork, in Italian, Mexican, and Indian foods.

Try our Firm Tofu with these recipes!

• Tracey Apoliona's Aloha Tofu Patties (video)
• Aloha Spring Rolls
• Tofu Shepherd’s Pie
• Garlic Tofu Fries

Soft Tofu (Silken Tofu)

Soft Tofu has a delicate custard-like texture and is best eaten in blocks with a little soy sauce, or in soups made with a miso (soybean paste) flavor base.

Try our Soft Tofu with these recipes!

• Tofu Pineapple Milkshake
• Li Hing Mui Peach Tofu Jell-o Pie
• Tofu Pie

Aburage (Deep Fried Tofu Pouches)

Firm tofu blocks are sliced in thin layers and quickly deep-fried. The resulting product can be triangle or square shaped and naturally split open to make a shell for sushi-flavored rice to make the Japanese favorite inarizushi (sushi).

Try our Aburage with these recipes!

• Cone Sushi (Inari Zushi)
• Stuffed Aburage
• Aburage Mochi

Deep Fried Tofu (Atsuage)

Aloha Tofu Factory’s deep-fried tofu is vacuum-sealed for freshness and can be used cut up in blocks or strips for stir-fry, or used in pastas and salads.

Try our Deep Fried Tofu with these recipes!

• Tofu Poke
• Deep Fried Tofu with Eggplant
• Soybean Paste (Tofu Dressing)
• Hoisin Peanut Butter Sauce (Tofu Dressing)

Natto

Natto is fermented soybeans that form a sticky paste and is best served over hot rice.

Try our Natto with these recipes!

• Natto Spaghetti (video)

Konnyaku

Konnyaku is a potato relative that is dried into a powder then re-hydrated into a chewy, gel-like texture in string/noodle shapes or rectangular blocks. Konnyaku is used in sukiyaki and nishime. Comes in white, string and seaweed varieties.

Try our Konnyaku with these recipes!

• Simple Shira Ae (video)