Tofu is a soybean curd made from soybeans, water, and a natural coagulant.
Phoenix Bean products contain no preservatives and should always be refrigerated to maintain peak freshness and taste. All of our products have a shelf life of approximately two weeks. Our water-packed tofu should be stored fully submerged in fresh water refreshed every couple of days. Our dry packed products (such as Fried, Smoked Five Spice, Turmeric tofus, and Soy Noodles) do not benefit from water storage. These products can be stored in your freezer to significantly extend their shelf life. Thaw frozen products in lukewarm water prior to use. We recommend that any Phoenix Bean products not frozen or refreshed in water be consumed within five days of opening.
Tofu is already a cooked product and is ready-to-eat. You can serve tofu directly out of its packaging with a marinade or dipping sauce. Softer tofu can be blended into smoothies or sauces, sautéed, used in soups, or simply steamed with a marinade. Firmer tofu can be grilled, baked, broiled, barbequed, or stir-fried in your favorite recipes.
See our Recipes for serving suggestions.
Tofu is a soybean curd made from soybeans, water, and a natural coagulant. Commonly used natural tofu coagulants are magnesium chloride or calcium sulfate.
Watch a video to see Phoenix Bean tofu being made!
Phoenix Bean products are a favorite of many Chicagoans.
Check out one of the articles or videos below to see what everyone is raving about!
IL Farm Bureau Partners – Aug 2022
IL Farm Bureau Partners podcast – Jan 2021
South China Morning Post – Nov 2020
WBEZ Curious City – March 2020
Crain's Chicago Business – April 2018
WGNTV, Around Town – June 2016
ABC7 Chicago, Hungry Hound – May 2013
New City, Best of Chicago – Dec 2011
Chicago Tribune, Eat This! – Sept 2011
Check out our YouTube channel to see more videos!
FOX32 Chicago, DNAinfo – May 2016
WGN Radio Chicago, Wintrust Business Lunch – May 2016
ABC7 Chicago, Hungry Hound – May 2013
WCIU26 Chicago, You & Me – June 2012
ChicagoWorks, Made in Chicago – Feb. 2011