What is tofu?

If you’re wondering what tofu is precisely, you’re probably not alone. In the simplest 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 generate a mixture which is then broken into solids (pulp known as okara) and liquid (called soy milk).

After that, the coagulant is included with the soy milk and gently stirred, creating the soy milk in order to create curds, much like a cheese-making process. The warm curds will be pressed right into a mold and cooled, as well as the resulting blocks are called tofu.

Tofu is really a staple in East Asian diets. It can be considered to have started in China over 2000 years ago and it was unveiled in Korea and Japan across the eighth century. It’s an especially important ingredient in Zen Buddhism, where practitioners sweets meat.

In the West, tofu began appearing in cities with large Asian populations from the late 1800s but used to be largely an unknown food product. Within the 1960s and 1970s, the hippie and natural food movement generated more and more people adopting vegetarian diets, increasing tofu’s popularity in the US. Once only sold at whole foods stores and Asian markets, tofu has become accessible essentially grocers across the nation.

1. Extra-firm tofu

Extra-firm tofu is usually pressed to a degree where it’s very little moisture left, leaving it having a hearty consistency that applies well to slicing, baking, frying, and more. This level of firmness is regarded as the popular in america, based on Tsai.

Texture: Very dense, solid with little or no give plus a chewier feel kinds of tofu.

Preparation methods: Extra-firm tofu will often need very little to no additional pressing and could be sliced, cubed, shredded, and crumbled with ease. Freezing the tofu can also be an alternate way to change the texture of the curd before using.

How to eat it: Extra-firm tofu is better used when you want your protein to carry its shape. Cubes will operate well to stir-frying, while slices could be battered and fried, or pan-seared and flipped or grilled without deteriorating. You may also crumble extra-firm tofu and use it because you would ground meat, ideal for dumpling fillings or vegan chorizo.

2. Firm tofu

Firm tofu is pressed so the curds are tight but still have a very little bit of give. It is a very versatile type 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 holds up well to frying, baking, searing, and can be also eaten raw. Because type of tofu has more moisture than extra-firm, it is usually pressed again whether or not this still feels too “wet” for the recipe. This could be frozen before preparing, which will provide the tofu a meatier texture.

How you can eat it: Firm tofu is successful in many savory recipes, the same as extra-firm. Try using this for Hakka-style stuffed tofu, or like a Japanese-style salad: cubed, chilled, and tossed with ginger-soy salad dressing and scallions.

3. Medium-firm tofu

Medium-firm tofu is much more delicate than its firm and extra-firm counterpart, but nonetheless carries a denser texture than soft and silken tofu. This type carries a higher moisture content and can still be pressed to expel water for the meatier texture.

Texture: Rough in features, softer than firm however holds its shape better than soft tofu.

Preparation methods: Braising, boiling, baking, and deep-frying will work best – such a tofu might break if used in a stir fry and it is too wet to hold its shape when seared.

How you can eat it: Medium-firm tofu could work well within a salad, marinated and baked, or broken up and used as a substitute for eggs inside a vegan scramble or breakfast burrito.

4. Soft tofu

In comparison with other block-style tofus, soft tofu is pressed for the very least amount of time, leaving it which has a high moisture content. It provides a lighter plus much more delicate consistency that work well in both sweet and savory applications.

Texture: Visibly smoother than firmer tofus but nonetheless features a little rough texture when split up.

Preparation methods: Since this tofu needs gentle handling, it cannot be pressed to expel additional moisture. It is best boiled, braised, or battered and deep-fried, which enable it to also be employed raw or pureed.

How to eat it: Love this curd in Korean soft tofu stew (known as soondubu jjigae), puree it in to a smoothie for extra protein and body, 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 inside a mold without creating curds, abandoning an ultra soft tofu which has a custard-like consistency.

Texture: Delicate and smooth, silken tofu feels almost like pudding, with a fine texture.

Preparation methods: This kind of tofu is not pressed and should be eaten raw, cubed and dropped into broth, or pureed.

The way to eat it: Silken tofu’s super smooth texture helps it be an excellent ingredient to include in dressings and sauces to include additional body, and may also work as an alternative to eggs or as a base for creamy vegan desserts. Silken tofu can even be eaten as is, garnished with a certain amount of top-quality soy sauce, grated fresh ginger, plus a sprinkling of bonito flakes.

6. Fried tofu

Fried tofu is made each time a cube of firm tofu is fried in oil for a specified duration for that water within the tofu to evaporate. “[This leaves] a sponge-like matrix so that the tofu is able to soak up flavors,” says Tsai.

Sometimes located in the kind of soy nuggets or Japanese aburaage, these hearty morsels are another enjoyable type of tofu. Fried tofu typically be located within the same section as tofu, or among other plant-based meat substitutes.

Texture: Spongy, with lots of chew because of the fried outer crust.

Preparation methods: Enjoy fried tofu by sauteing, marinating, stuffing, or slicing it into strips.

How you can eat it: Fried tofu may be included with stir fries like meat, sliced into strips to add texture to salads or soups, or full of rice to make inar-izushi.

7. Smoked and baked tofu

Preparation methods: Because these forms of tofus are seasoned and ready to eat, they may be consumed right out of the package.

How you can eat it: Use smoked and baked tofu because your main protein in salads, as an alternative 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 which will come in lots of formats, like extra-firm, firm, medium, firm, soft, and silken.

The varying types and textures of tofu allow it to be very easy to select a choice that will endure frying and braising, or one which will blend beautifully into smoothies and sauces.

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