Tofu is one of the most versatile ingredients. From curries to soups, from sandwiches to desserts, tofu finds a place in all kinds of dishes worldwide What many people don’t know is that there are quite a few different types of tofu, each with their own use case. In this blog post, we will cover eight common types of tofu, exploring their origins, textures, and best uses in the kitchen. Whether there you’re a seasoned cook or a tofu novice, understanding these tofu types will elevate your cooking game.
Silken Tofu
This type of tofu is also known as ‘’kinugoshi tofu’’ in Japanese and has its roots in Japan. Si ken tofu has a smooth and creamy texture, similar to custard or pudding. It is made from soy milk using a slightly different process than regular tofu. The main difference lies in the coagulation (clotting) process and the resulting texture. Si ken tofu is not pressed as firmly as traditional tofu, allowing it to retain more moisture and have a softer consistency. It’s often used in soups, smoothies and desserts.
Fermented tofu
Fermented tofu, also known as “stinky tofu” has undergone a fermentation process, resulting in a distinctive flavor and aroma. The fermentation process typically involves soaking cubes or slices of tofu in a brine mixture that contains various seasonings, such as salt, rice wine, and other flavorings. The mixture is allowed to ferment for a period of time, during which the tofu undergoes biochemical changes. Depite the strong aroma, many people find the taste to be unique and delicious. This type of tofu is particularly popular in Taiwan and China.
Soft Tofu
Soft tofu is characterized by its delicate and custard-like texture. Th term ”soft tofu” is often used interchangeably with ”silken tofu.” However, there is a slight difference in texture between the two: silken tofu is a bit more delicate than soft tofu. St ll, you won’t notice a huge taste difference between using soft tofu or silken tofu in your dishes.
Medium-firm tofu
Medium-firm tofu is not too soft like silken tofu, but it’s not as sturdy as firm tofu either. This makes it perfect for things like stir-fries, grilling, sautéing, and baking, where you want it to hold its shape without crumbling apart.
Firm Tofu
This is the most common type of tofu – it’s the one you’ll find on the shelves of most grocery stores. Firm tofu has been pressed to remove a significant amount of moisture, giving it a dense and solid texture. You can compare firm tofu to feta: you can easily cut it and does not fall apart when you pick it up. Our tofu here at MyTofu is also firm tofu. But unlike the firm tofu in grocery stores, MyTofu is pre-seasoned during our unique production method. This gives the tofu a far richer flavor than the ‘grocery-store-tofu.’
Super-Firm Tofu
Having an even more robust and dense texture than firm tofu, super-firm tofu is ideal for dishes where a chewier and meatier texture is desired. If you want to marinate your tofu, we recommend using firm tofu instead of super-firm tofu. St ll, it’s a matter of personal preference when it comes to the firmness of tofu you use.
Fried tofu
Fried tofu is made by cutting firm tofu into pieces, coating them with a batter or seasoning, and then frying them in oil until they are crispy. The crispy texture that you get when you fry tofu is delicious. However, the downside of fried tofu is that is high in calories (up to three times more than baked or air-fried tofu.
Smoked Tofu
Smoked tofu is made by first marinating blocks or slices of tofu in a mixture of seasonings, and then subjecting them to a smoking process, often using beech wood. The marination step is important as it helps the tofu absorb the flavors that will be intensified during the smoking process. Co mon marinade ingredients include soy sauce, liquid smoke, herbs, spices, and sometimes oils.
