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What’s tofu?

If you’re wondering what tofu is strictly, you could be not the only one. In their most elementary recipe, tofu consists of soybeans, water, plus a coagulant like calcium sulfate or nigari. Dried whole soybeans are soaked, ground, and cooked to make a mixture which is then separated into solids (pulp generally known as okara) and liquid (called soy milk).

Following that, the coagulant is combined with the soy milk and gently stirred, resulting in the soy milk in order to create curds, similar to a cheese-making process. The warm curds are then pressed in a mold and cooled, along with the resulting blocks these are known as tofu.

Tofu is a staple in East Asian diets. It can be thought to have originated from China over 2000 years back and it was introduced to Korea and Japan round the eighth century. It is an especially important ingredient in Zen Buddhism, where practitioners sweets meat.

In the West, tofu began arriving in cities with large Asian populations from the late 1800s but was still being largely a mystery food product. In the 1960s and 1970s, the hippie and natural food movement led to more people adopting vegetarian diets, increasing tofu’s popularity in the US. Once only sold at health food stores and Asian markets, tofu is now accessible essentially grocers across the country.

1. Extra-firm tofu

Extra-firm tofu is commonly pressed to a degree where it’s little or no moisture left, leaving it having a hearty consistency that lends itself well to slicing, baking, frying, plus more. This a higher level firmness is regarded as the popular in the united states, according to Tsai.

Texture: Very dense, solid with hardly any give as well as a chewier feel than other types of tofu.

Preparation methods: Extra-firm tofu will usually need little or no to no additional pressing and could be sliced, cubed, shredded, and crumbled easily. Freezing the tofu is additionally another way to customize the texture from the curd before using.

How you can eat it: Extra-firm tofu is better used if you want your protein to keep its shape. Cubes will stand up well to stir-frying, while slices might be battered and fried, or pan-seared and flipped or grilled without failing. You can even crumble extra-firm tofu and then use it while you would ground meat, great for dumpling fillings or vegan chorizo.

2. Firm tofu

Firm tofu is pressed so that the curds are tight however use a little bit of give. This can be a very versatile type of tofu which can be pressed again at home to really make it even firmer.

Texture: Solid with visible, tight curds that spring when gently pressed.

Preparation methods: Firm tofu stands up well to frying, baking, searing, and will also be eaten raw. Simply because this type of tofu has more moisture than extra-firm, it could be pressed again whether it still feels too “wet” on your recipe. This will be frozen before preparing, that will provide tofu a meatier texture.

The best way to eat it: Firm tofu is useful in most savory recipes, just like extra-firm. Try using this for Hakka-style stuffed tofu, or as a Japanese-style salad: cubed, chilled, and tossed with ginger-soy salad dressing and scallions.

3. Medium-firm tofu

Medium-firm tofu is more delicate than its firm and extra-firm counterpart, but nevertheless includes a denser texture than soft and silken tofu. This kind carries a higher moisture content which enable it to always be pressed to expel water to get a meatier texture.

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

Preparation methods: Braising, boiling, baking, and deep-frying works best – this sort of tofu might break if utilized in a stir fry and is also too wet to carry its shape when seared.

The best way to eat it: Medium-firm tofu could work well inside a salad, marinated and baked, or separated and used as an alternative to eggs in the vegan scramble or breakfast burrito.

4. Soft tofu

Compared to other block-style tofus, soft tofu is short on the smallest amount of timeframe, leaving it with a very high moisture content. It possesses a lighter and much more delicate consistency that work well both in sweet and savory applications.

Texture: Visibly smoother than firmer tofus but nevertheless has a amount of rough texture when finished.

Preparation methods: Simply because this tofu needs gentle handling, it can’t be pressed to expel additional moisture. It’s a good idea boiled, braised, or battered and deep-fried, and can also be used raw or pureed.

How to eat it: Love this particular curd in Korean soft tofu stew (generally known as soondubu jjigae), puree it in a smoothie for extra protein along with the, or eat it raw, dressed with a soy-based vinaigrette and sesame seeds.

5. Silken tofu

Silken tofu is constucted from no pressing at all – soy milk is coagulated in the mold without creating curds, leaving an ultra soft tofu using a custard-like consistency.

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

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

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

6. Fried tofu

Fried tofu is manufactured each time a cube of firm tofu is fried in oil long enough for the water inside of the tofu to evaporate. “[This leaves] a sponge-like matrix so that the tofu will be able to take up flavors,” says Tsai.

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

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

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

The best way to eat it: Fried tofu could be added to stir fries like meat, sliced into strips to provide texture to salads or soups, or full of rice to produce inar-izushi.

7. Smoked and baked tofu

Preparation methods: Since these varieties of tofus are seasoned and capable to eat, they are often consumed right out of the package.

How you can eat it: Use smoked and baked tofu as the main protein in salads, instead for shrimp or pork in Vietnamese-style rice paper rolls, or sliced and eaten raw.

Insider’s takeaway

Tofu can be an incredibly versatile ingredient. It is a nutritious supply of plant-based protein which comes in several 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 can resist frying and braising, or one that will blend beautifully into smoothies and sauces.

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