What’s tofu?

If you are wondering what tofu is precisely, you’re probably one of many. In the most rudimentry recipe, tofu contains soybeans, water, along with a coagulant like calcium sulfate or nigari. Dried whole soybeans are soaked, ground, and cooked to produce a mixture that’s then separated into solids (pulp generally known as okara) and liquid (referred to as soy milk).

From that point, the coagulant is combined with the soy milk and gently stirred, resulting in the soy milk to create curds, similar to a cheese-making process. The warm curds are then pressed into a mold and cooled, and also the resulting blocks are called tofu.

Tofu can be a staple in East Asian diets. It is believed to have originated in China over 2000 in the past and it was brought to Korea and Japan throughout the eighth century. It is an particularly significant ingredient in Zen Buddhism, where practitioners don’t consume meat.

In the West, tofu began turning up in cities with large Asian populations from the late 1800s but was still largely an unfamiliar food product. In the 1960s and 1970s, the hippie and natural food movement generated lots more people adopting vegetarian diets, increasing tofu’s popularity in the US. Once only sold at whole foods stores and Asian markets, tofu is now accessible at most of the grocers around the world.

1. Extra-firm tofu

Extra-firm tofu is typically pressed to a point where they have hardly any moisture left, leaving it using a hearty consistency that lends itself well to slicing, baking, frying, and much more. This amount of firmness is the most popular in the united states, as outlined by Tsai.

Texture: Very dense, solid with almost no give and a chewier feel than other kinds of tofu.

Preparation methods: Extra-firm tofu will most likely 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 to eat it: Extra-firm tofu is best used when you want your protein to carry its shape. Cubes will stand up well to stir-frying, while slices may be battered and fried, or pan-seared and flipped or grilled without deteriorating. It’s also possible to crumble extra-firm tofu and employ it as you would ground meat, just the thing for dumpling fillings or vegan chorizo.

2. Firm tofu

Firm tofu is pressed so that the curds are tight but still have a amount of give. This is the very versatile form of tofu that may be pressed again in the home 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 also be eaten raw. Since this type of tofu has more moisture than extra-firm, it is usually pressed again when it still feels too “wet” to your recipe. This could also be frozen before preparing, which will provide the tofu a meatier texture.

The best way to eat it: Firm tofu is effective in many savory recipes, much like extra-firm. Utilize this for Hakka-style stuffed tofu, or as being 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 features a denser texture than soft and silken tofu. This kind has a higher moisture content which enable it to always be pressed to expel water to get a meatier texture.

Texture: Rough in appearance, softer than firm but still holds its shape much better than soft tofu.

Preparation methods: Braising, boiling, baking, and deep-frying will continue to work best – this kind of tofu might break if found in a stir fry and is also too wet to support its shape when seared.

How you can eat it: Medium-firm tofu can work well in the salad, marinated and baked, or separated and used as an alternative to eggs in the vegan scramble or breakfast burrito.

4. Soft tofu

In comparison with other block-style tofus, soft tofu is pressed for the very least timeframe, leaving it having a very high moisture content. It has a lighter and more delicate consistency that work well in the sweet and savory applications.

Texture: Visibly smoother than firmer tofus but still carries a little bit of rough texture when separated.

Preparation methods: Because this tofu needs gentle handling, it can’t be pressed to expel additional moisture. It is best boiled, braised, or battered and deep-fried, and may also be employed raw or pureed.

How you can eat it: Enjoy this curd in Korean soft tofu stew (called soondubu jjigae), puree it in to a smoothie for additional protein and the body, or eat it raw, dressed having a soy-based vinaigrette and sesame seeds.

5. Silken tofu

Silken tofu is made with no pressing at all – soy milk is coagulated in the mold without creating curds, forgetting an ultra soft tofu which has a custard-like consistency.

Texture: Delicate and smooth, silken tofu feels just like pudding, having a fine texture.

Preparation methods: This sort of tofu can not be pressed and will be eaten raw, cubed and dropped into broth, or pureed.

How to eat it: Silken tofu’s super smooth texture causes it to be a fantastic ingredient within dressings and sauces to include additional body, which enable it to also behave as an alternative to eggs or as a base for creamy vegan desserts. Silken tofu can even be eaten as is, garnished with simply some top-quality soy sauce, grated fresh ginger, and a sprinkling of bonito flakes.

6. Fried tofu

Fried tofu is done when a cube of firm tofu is fried in oil for a specified duration for the water inside the tofu to evaporate. “[This leaves] a sponge-like matrix so your tofu is able to take up flavors,” says Tsai.

Sometimes found in the type of soy nuggets or Japanese aburaage, these hearty morsels are another enjoyable way of tofu. Fried tofu can usually be seen inside the same section as tofu, or among other plant-based meat substitutes.

Texture: Spongy, with plenty chew with thanks to the fried outer crust.

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

The way to eat it: Fried tofu can be put into stir fries like meat, sliced into strips to add texture to salads or soups, or filled up with rice to produce inar-izushi.

7. Smoked and baked tofu

Preparation methods: As these kinds of tofus are seasoned and ready to eat, they can be consumed away from the package.

How you can eat it: Use smoked and baked tofu as your main protein in salads, alternatively 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 is a nutritious method to obtain 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 an easy task to select an option that may endure frying and braising, or one which will blend beautifully into smoothies and sauces.

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