Chang Shing Tofu crafts this fresh silken tofu in small batches using United States-grown, non-GMO soybeans. Produced in Stoughton, Massachusetts, this plant-based protein is made using traditional kettle-cooking methods to achieve a smooth, custard-like texture and a mild flavor. The delicate consistency of this water-packed silken tofu can be added to traditional Asian soups, spicy mapo tofu, and cold marinades. Beyond savory applications, it provides a dairy-free base for creamy pasta sauces, dips, smoothies, and blended desserts.
Chang Shing TofuChang Shing Tofu
Stoughton, MA
Chang Shing Tofu began in 1987 in the corner of an old cookie factory in Somerville, Massachusetts, where a recently immigrated husband-and-wife team handcrafted tofu and delivered it themselves to local restaurants. Word spread, the three-person operation outgrew its kitchen, and the family moved to a custom-renovated factory in Cambridge in 1996. Today the next generation runs the business from a modern facility in Stoughton, making raw tofu in a range of textures, fried and spiced tofu, and fresh soymilk. The equipment is new, but it was custom-designed to preserve the original production style. Nearly four decades in, Chang Shing has grown almost entirely by word of mouth.