Source: The Boston Globe - January 6, 2010
Though some tofu manufacturers are not based in this country, all brands are made in plants here.
Chang Shing Tofu Firm
$1.39 for 18 ounces (2 pieces)
The favorite. Made in Cambridge. Comes in regular and large containers. Water clear, taste pure, no bean-y traces. Texture firm to the touch, soft on the tongue. Nice brown crust when fried.
House Organic Tofu Firm
$1.99 for 14 ounces
Creamy white Japanese brand; smooth, appetizing appearance. Firm but not hard; browns when fried and has a clean taste.
Mori-nu Organic Silken Firm
$1.99 for 12.3 ounces
Japanese shelf-stable brand. Called “silken tofu’’ but comes in a variety of textures. When fried, nice crust, but the center breaks apart. Sweet taste, slightly bean-y flavor. Steam or use in soups.
Nasoya Firm Tofu
$1.69 for 14 ounces
Brick-like with a slight bean-y taste. Smooth when cut; forms a good crust when fried.
Pulmuone All Natural Firm
$1.69 for 18 ounces
Favorite Korean brand. Frying produces a light and smooth crust with a fine texture and subtle flavor. Available at Korean grocers or H Mart in Burlington.
Soy Boy Firm
$2.19 for 16 ounces
Yellowish cast to water; rough surface on block. Very firm to the touch, tasteless, and heavy. The least Asian bean curd-like texture. When fried, it’s slightly bitter.
21st Century Tofu
$1.19 for 16 ounces
Made in Jamaica Plain. Smooth texture, taste is a bit chalky. When fried, it’s crispy on the outside, soft inside, and doesn’t crumble. Available at A. Russo and Sons in Watertown or the Harvest Co-op Market in Jamaica Plain.
365 Organic Firm
$1.79 for 14 ounces
Pocked rough surface, firm to the touch, crumbly. Distinctive, buttery taste. When fried, surprisingly mellow.
Vermont Soy Firm Style
$1.98 for 14 ounces
Least favorite. Off-putting dense, crumbly, chalky texture. Texture improves after cooking.
DEBRA SAMUELS