Written by Andrew Akhaphong, MS, RD, LD, Mackenthun’s Registered Dietitian                                                                                                                                                               Updated April 2, 2024

MinnTofu creates soyfood products using locally grown Minnesota soybeans. MinnTofu was started by Yan Small, a food safety instructor from Saint Paul, Minnesota. Ms. Small was inspired to deliver freshly made tofu for all Minnesotans. She launched this vision with her business partner, Rafik Moore, in 2018, to provide healthy plant-forward eating patterns to all Minnesotans.

MinnTofu Soft

  •  Equivelent to silken tofu. Less smooth, but can be used in similar applications such as smoothies, puddings, and a protein enhancement in desserts. Highest water content and more fragile.
MinnTofu Medium Firm
  •  Pressed and has a spongy texture. 
  • This texture of tofu is the preferred choice in traditional Asian dishes as it balances out different textures. Can be used in soups, desserts, smoothies, stir-fries, or frying. 

MinnTofu Firm

  • The least water content, but holds its shape together.
  • Best for frying, skewering on kebabs, cooking as a “steak”, or in stir-fries.

Savory Chilled Tofu


  • 14-oz soft tofu, drained and sliced into chunks
  • 1 large garlic clove, minced
  • 1 teaspoon crushed red chili flakes, optional
  • 1 tablespoon sesame oil
  • 1-1/2 tablespoon light soy sauce or gluten-free soy sauce
  • 1-1/2 teaspoon rice vinegar
  • 3/4 teaspoon canola oil
  • 2 green onion, finely chopped
  • toasted sesame seeds and crushed peanuts for garnish


  1. Cover the tofu chunk with paper towel to drain some surface water out .
  2. Place the minced garlic and crushed red chili flakes in a small bowl. Heat the vegetable oil about a minute over medium heat and pour the oil over the garlic. 
  3. Add soy sauce, rice vinegar, sesame oil, sesame seed or peanut and garlic sauce onto the tofu.