What is tofu?
If you are wondering what tofu is strictly, you're probably not by yourself. In its most rudimentry recipe, tofu is made up of soybeans, water, as well as a coagulant like calcium sulfate or nigari. Dried whole soybeans are soaked, ground, and cooked to make a mixture that is certainly then separated into solids (pulp called okara) and liquid (known as soy milk).
From that point, the coagulant is combined with the soy milk and gently stirred, causing the soy milk to make curds, similar to a cheese-making process. The warm curds are then pressed right into a mold and cooled, and the resulting blocks these are known as tofu.
Tofu is a staple in East Asian diets. It can be considered to have started in China over 2000 in years past and it was unveiled in Korea and Japan throughout the eighth century. It is an particularly important ingredient in Zen Buddhism, where practitioners don't consume meat.
Under western culture, tofu began turning up in cities with large Asian populations within the late 1800s but was still being largely an unfamiliar food product. From the 1960s and 1970s, the hippie and natural food movement resulted in more and more people adopting vegetarian diets, increasing tofu's popularity in the US. Once only sold at health food stores and Asian markets, tofu has become widely accessible essentially grocers in the united states.
1. Extra-firm tofu
Extra-firm tofu is usually pressed to some extent where it has very little moisture left, leaving it with a hearty consistency that lends itself well to slicing, baking, frying, and much more. This level of firmness is the most popular in the US, in accordance with Tsai.
Texture: Very dense, solid with almost no give and a chewier feel than other kinds of tofu.
Preparation methods: Extra-firm tofu in most cases need almost no to no additional pressing and could be sliced, cubed, shredded, and crumbled effortlessly. Freezing the tofu is also an additional way to alter the texture of the curd before using.
How you can eat it: Extra-firm tofu is the most suitable used when you want your protein to carry its shape. Cubes will stand up well to stir-frying, while slices can be battered and fried, or pan-seared and flipped or grilled without deteriorating. It's also possible to crumble extra-firm tofu and use it as you would ground meat, perfect for dumpling fillings or vegan chorizo.
2. Firm tofu
Firm tofu is pressed so the curds are tight but still use a bit of give. This is the very versatile sort of tofu that can be pressed again in your house to make it even firmer.
Texture: Solid with visible, tight curds that spring when gently pressed.
Preparation methods: Firm tofu strengthens well to frying, baking, searing, which enable it to be also eaten raw. Because this type of tofu has more moisture than extra-firm, it is usually pressed again whether it still feels too "wet" on your recipe. This may be also frozen before preparing, that may give the tofu a meatier texture.
The way to eat it: Firm tofu is useful for most savory recipes, just like extra-firm. Utilize this for Hakka-style stuffed tofu, or as a Japanese-style salad: cubed, chilled, and tossed with ginger-soy salad dressing and scallions.
3. Medium-firm tofu
Medium-firm tofu is a lot more delicate than its firm and extra-firm counterpart, however includes a denser texture than soft and silken tofu. This type includes a higher moisture content and can always be pressed to expel water to get a meatier texture.
Texture: Rough in look, softer than firm however holds its shape a lot better than soft tofu.
Preparation methods: Braising, boiling, baking, and deep-frying work best - this sort of tofu might break if employed in a stir fry and is also too wet to carry its shape when seared.
How to eat it: Medium-firm tofu could work well in a salad, marinated and baked, or split up and utilized as an alternative to eggs in a vegan scramble or breakfast burrito.
4. Soft tofu

In comparison to other block-style tofus, soft tofu is pressed for the very least amount of time, leaving it using a quite high moisture content. It has a lighter and much more delicate consistency that works well in the sweet and savory applications.
Texture: Visibly smoother than firmer tofus but nonetheless has a little rough texture when finished.
Preparation methods: Simply because this tofu needs gentle handling, it can't be pressed to expel additional moisture. It's best boiled, braised, or battered and deep-fried, and may be used raw or pureed.
How you can eat it: Love this curd in Korean soft tofu stew (generally known as soondubu jjigae), puree it right into a smoothie for really protein along with the, or eat it raw, dressed having a soy-based vinaigrette and sesame seeds.
5. Silken tofu
Silken tofu is made from no pressing in any respect - soy milk is coagulated in a mold without creating curds, abandoning an ultra soft tofu using a custard-like consistency.
Texture: Delicate and smooth, silken tofu feels almost like pudding, with a fine texture.
Preparation methods: Such a tofu can't be pressed and may be eaten raw, cubed and dropped into broth, or pureed.
The best way to eat it: Silken tofu's super smooth texture can make it an incredible ingredient to incorporate in dressings and sauces to add additional body, and will also work as a substitute for eggs or being a base for creamy vegan desserts. Silken tofu can also be eaten as they are, garnished with just a bit of top-quality soy sauce, grated fresh ginger, and a sprinkling of bonito flakes.
6. Fried tofu
Fried tofu is created each time a cube of firm tofu is fried in oil long enough to the water inside the tofu to evaporate. "[This leaves] a sponge-like matrix so the tofu can soak up flavors," says Tsai.
Sometimes located in the way of soy nuggets or Japanese aburaage, these hearty morsels are another enjoyable form of tofu. Fried tofu normally can be found from the same section as tofu, or among other plant-based meat substitutes.
Texture: Spongy, with plenty chew due to the fried outer crust.
Preparation methods: Enjoy fried tofu by sauteing, marinating, stuffing, or slicing it into strips.
How to eat it: Fried tofu could be added to stir fries like meat, sliced into strips to incorporate texture to salads or soups, or filled up with rice to make inar-izushi.
7. Smoked and baked tofu
Preparation methods: Since these types of tofus are seasoned and capable to eat, they could be consumed right out of the package.
The best way to eat it: Use smoked and baked tofu since your main protein in salads, instead for shrimp or pork in Vietnamese-style rice paper rolls, or sliced and eaten raw.
Insider's takeaway
Tofu is an incredibly versatile ingredient. It's really a nutritious supply of plant-based protein that comes in several formats, like extra-firm, firm, medium, firm, soft, and silken.
The varying types and textures of tofu ensure it is easy to select an alternative which will resist frying and braising, or one that can blend beautifully into smoothies and sauces.
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