Tofu was one of the first meat alternatives in American diets, introduced toward the middle of the 20th century. Yet this vegetarian staple, made from curdled and pressed soybean milk, has been used in Asian diets for centuries, with origins as far back as 950 A.D. in China.
Today, the U.S. market includes multiple types of tofu that have potential to substitute various meat and dairy products. Here’s what you should know.
What Is Tofu?
Tofu is produced similarly to cheese. Soybeans are first soaked and ground, then cooked and strained. Soy milk is boiled until it curdles then pressed into blocks, using nigari as a coagulant and stabilizer.
Cooking time determines how firm the blocks of tofu will be. While 15 to 20 minutes is the average, anything less results in a softer, almost spreadable silken tofu. More time gets rid of whey and water content to create a firmer texture.
Based on firmness, tofu can be baked or fried until it resembles a creamy liquid. Softer tofu types tend to contain more water, while firmer options have a higher protein content. In terms of preparation, firmer tofu typically requires more cooking time.
Silken Tofu
Silken is an undrained, unpressed Japanese tofu with a higher water content that’s created with little to no curdling. Without any preparation, some describe it as “custardy”. Cooking helps break down the tofu, so it becomes softer and creamier. For vegan cooking, the result is ideal for baking, puddings, sauces and smoothies, often substituting eggs or dairy.
Silken tofu is fairly delicate, wobbly and crumbly, which is not ideal for frying. This form has two subtypes: fresh or soft silken tofu, which is also called “custard tofu” and firm silken, which uses a thicker soymilk and contains less water. For preparation, you’re advised to use silken tofu as soon as possible after opening the package.
Soft Tofu
The most pliable of “regular” tofu types, soft has a dense yet still light and spongy texture with some moisture content. While silken tofu has Japanese origins, soft tofu is more common in Chinese cooking and can be used in a similar fashion, from savory dishes to desserts. Unless breaded first, soft tofu is not recommended for frying.
Medium Tofu
Medium tofu falls in between the softer, crumbly silken texture and the denser firm variety, due to a moderate moisture content. This form is ideal for savory dishes, from stir fries and vegan scrambled eggs to braising, boiling and light frying.
Firm Tofu
The most commonly used tofu in the U.S., firm has the density to be stir-fried with ease, yet can also be crumbled, making it an ideal substitute for scrambled or hardboiled eggs and ricotta. The firmer, more solid texture can also be stuffed without falling apart.
Extra and Super-Firm Tofu
Extra and super-firm tofu types can be sliced and cubed without crumbling. These attributes make them ideal for stir, pan and deep frying, as well as baking, broiling, grilling and used in place of ground beef.
However, the denser texture is less likely to absorb the other flavors of your recipe. Instead, you’re recommended to fry or broil it ahead of time to improve absorbency.
Other Tofu Types
Beyond these basics, other forms of tofu include:
- Tofu Skin: Fresh or dried, skins have a crinkly, somewhat tough texture that can be added to soups or used for sushi.
- Tofu Puffs: Pre-fried, tofu puffs come in cube and slice formations and can be added to your recipe with no preparation.
- Fermented: Also called “fu ru,” this tofu is packaged in brine and yeast for a more distinctive, pickled flavor. The tofu may offer some spread-ability.
- Dofu: This prepared tofu may be pre-seasoned with soy sauce and Chinese spice powder and can be added directly to your recipe.
- Tofu Noodles: This low-calorie, protein-packed alternative to carbohydrate varieties can be stir-fried with sauces or added to soup as a noodle substitute.
Explore all possibilities with tofu at Colony Diner! Browse our vegan menu, then visit our Wallingford restaurant to try this versatile meat alternative.
FAQs
Extra and super-firm tofu types can be sliced and cubed without crumbling. These attributes make them ideal for stir, pan and deep frying, as well as baking, broiling, grilling and used in place of ground beef. However, the denser texture is less likely to absorb the other flavors of your recipe.
What are the two types of tofu and how are they used in different dishes? ›
Firm tofu, the most common, has the same consistency as feta, while the texture of super-firm can be compared to that of meat. You should be able to guess the textures in between. Silken tofu, also known as Japanese-style tofu, is silky, creamy and has the highest water content.
What is the tofu rule? ›
No one cares about unblocking a task as much as the person doing it. That's why it's important for that person to follow the Take Ownership and Follow Up (TOFU) principle. That means taking ownership of the task and chasing the people you are waiting on until it gets done.
What is the best way to cook tofu for beginners? ›
Heat a large oven-safe metal or cast iron skillet over medium heat. Once hot, add the oil and the seasoned tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until tofu has a slight crust on each side and has begun to brown.
Can I use silken tofu instead of firm tofu? ›
Both silken and regular tofu can be found in soft, medium, firm, and extra-firm consistencies. They are made with the same ingredients, but they are processed slightly differently and are not interchangeable in a recipe.
What is the best type of tofu to eat? ›
Firm and extra-firm tofu are most commonly used in Western recipes, as the mostly solid texture is easy to cut, easy to fry, easy to grill and easy to eat.
What kind of tofu do Chinese restaurants use? ›
White in colour and tender to touch, soft tofu (yun dou fu) contains the highest water content of all tofu types and is widely used in Cantonese and other southern Chinese cuisines. It's similar to Japanese silken tofu, but while very soft it has a bit more “body” to it, making it slightly easier to handle and cut.
What type of tofu is best for deep frying? ›
Extra firm tofu – Extra-firm tofu is best, but regular firm will work. Unlike medium or soft tofu, extra-firm is made and packed with very little liquid (which is all pressed out before frying). The wetter your tofu is, the more it will fall apart.
Are you supposed to wash tofu? ›
After removing the tofu from its package, rinse it and then remove the water. For soft tofu, just drain it and blot it dry; but for medium, firm and extra-firm tofu, simple draining isn't enough—you need to press the water out. Think of it this way: Tofu is porous, like a sponge.
What not to mix with tofu? ›
What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.
First, drain and press the tofu.
For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!
What happens if you don't drain tofu before cooking? ›
Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.
What is the difference between Chinese tofu and Japanese tofu? ›
Since it contains less water, Chinese tofu has a firmer texture than Japanese tofu. It's great for adding texture and flavor to vegetarian foods that otherwise could lack substance without it. Actually, Chinese tofu is easier to prepare because it is drier and requires less attention while cooking.
What is the difference between fermented tofu and regular tofu? ›
To quickly answer the question “is tofu fermented” — no, regular tofu is not fermented. However, it is possible to ferment tofu, creating a distinct product called fermented tofu. This fermented variation offers unique flavors, textures, and additional nutritional benefits due to the fermentation process.
What type of tofu is used in pureed or blended dishes? ›
Silken. Velvety-smooth, “Japanese-style” tofu. Available in soft, firm, and extra-firm options. Use silken for dressings, dips, sauces, and puréed desserts.
What's the difference between tofu and vegan tofu? ›
Is All Tofu Vegan? Although tofu in general is completely vegan friendly, we always recommend checking the ingredients list on the tofu you have. Sometimes, the odd brand of tofu may use a different method to create their tofu, some of which include animal byproducts in their process.
Tofu was one of the first meat alternatives in American diets, introduced toward the middle of the 20th century. Yet this vegetarian staple, made from curdled and pressed soybean milk, has been used in Asian diets for centuries, with origins as far back as 950 A.D. in China.