All About Tofu

Tofu is made by skimming the curds from soy milk, and the texture is controlled by the amount of water that is pressed and removed from the curds.

 

__Extra-firm__ tofu, a Chinese-style tofu, is pressed to remove as much liquid as possible, leaving firm, ready-to-eat cakes that hold their shape. These cakes can be treated much like meat and can be marinated, sautéed, grilled, and more. Because extra-firm tofu is sold immersed in water, press the cakes again before using to remove any additional liquid. This helps the tofu absorb maximum flavor.

 

__Firm__ tofu, a cross between Japanese-style tofu and Chinese-style pressed tofu, holds its shape during slicing and stir-frying. But, because it's softer than extra-firm, it works well in dips, spreads, sauces, and soups. Before using, blot away any excess surface liquid, but do so with a light hand — heavy pressing will cause it to crumble.

 

__Silken__ tofu, or Japanese-style tofu, isn't pressed at all, so it's softer, whiter, and more delicate in flavor than Chinese-style. It's typically pasteurized and then sold in aseptic packaging so it's shelf stable. Because of its soft texture, it works well in creamy dishes.

Tags: Vegetables