HOUSE FOODS Premium Soft Tofu
Whole food · Legumes and Legume Products
Photo: Wikipedia
House Foods Premium Soft Tofu is a silken, custard-like soybean curd with a delicate, creamy texture that practically melts in your mouth. It's remarkably low in calories at just 59 kcal per 100g while packing a solid 6.38g of plant-based protein, making it a nutritional powerhouse for its size. The flavor is mild and subtly sweet, acting as a blank canvas that absorbs surrounding seasonings beautifully.
Calorie split: 43% protein · 15% carbs · 42% fat
↓ Full nutrition💚 Why it's loved
People love it for its incredibly smooth, pudding-like texture and neutral taste that seamlessly blends into both savory and sweet dishes. It's a beloved staple in Asian cuisines, valued for its versatility in everything from hot soups to chilled desserts.
⚠️ Watch-outs & how to enjoy it better
Its delicate, high-moisture texture can be off-putting to those expecting a firm bite, and it may feel overly soft or 'wobbly' for some palates. To counteract this, pair it with crunchy toppings like toasted sesame seeds or crispy shallots, or use it in stir-fries where it can be gently handled to maintain some structure. Additionally, soy is a common allergen, so individuals with soy allergies should avoid it entirely.
Key benefits
- Excellent source of plant-based protein (6.38g per 100g)
- Very low calorie density (59 kcal per 100g)
- Naturally cholesterol-free and low in saturated fat
- Contains all nine essential amino acids
- Good source of calcium and iron when fortified
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Soft tofu is made by coagulating soy milk with a coagulant like nigari (magnesium chloride) and then pressing it very lightly, resulting in a water content of about 88%, which gives it its signature silken, custard-like consistency.
Full nutrition (USDA data · scales with serving)
| Water | 88.1 g |
| Energy | 59.0 kcal |
| Energy | 245 kj |
| Protein | 6.4 g |
| Total lipid (fat) | 2.7 g |
| Ash | 0.64 g |
| Carbohydrate, by difference | 2.2 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 0.53 g |
| Calcium, Ca | 78.0 mg |
| Iron, Fe | 1.5 mg |
| Sodium, Na | 34.0 mg |
| Vitamin C, total ascorbic acid | 0.90 mg |
| Vitamin A, IU | 34.0 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.48 g |
| Fatty acids, total monounsaturated | 0.63 g |
| Fatty acids, total polyunsaturated | 1.6 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
FAQ
What is the difference between soft tofu and silken tofu?
Soft tofu and silken tofu are often used interchangeably, but silken tofu is typically made without pressing, resulting in an even smoother, more custard-like texture. Soft tofu may have a slightly firmer consistency but is still very delicate compared to firm or extra-firm varieties.
Can I use soft tofu in stir-fries?
While it's possible, soft tofu is very delicate and may break apart easily during high-heat cooking. For stir-fries, it's better to use firm or extra-firm tofu, or gently fold soft tofu into the dish at the end of cooking to preserve its texture.
Is soft tofu good for people with high cholesterol?
Yes, soft tofu is cholesterol-free and low in saturated fat, making it a heart-healthy protein source. It contains soy isoflavones, which may help support healthy cholesterol levels when consumed as part of a balanced diet.
How should I store leftover soft tofu?
Store leftover soft tofu in an airtight container submerged in water in the refrigerator, changing the water daily. It will typically last 3-5 days. For longer storage, you can freeze it, which will change its texture to be more porous and chewy, ideal for soups or stews.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.59 kcal/g · 43% calories from protein · 0.8 g fiber · 0.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.