Types of Tofu

Tofu is categorized by texture, or consistency. The texture is determined by the water content in the tofu. The more water, the softer or ‘silkier’ the tofu; with less water, the tofu is firmer. Tofu is categorized as silken, firm & extra-firm and Silken, the softest type of tofu, can be compared to a young white cheese. Firm tofu, the most common, has the same consistency as feta, while the texture of super-firm can be compared to that of meat.

Fresh Tofu

Fresh Tofu is categorized on firm tofu. Of all the types of tofu, firm tofu is the most widely available in supermarkets. Firm tofu is quite compact and is often packaged soaked in liquid – the amount depends on the type of packaging. Firm tofu is like feta: it doesn’t crumble when you pick it up and it is easy to chop. In the kitchen, firm tofu is the most versatile of the tofu types. It can be pan-fried, stir-fried, deep-fried, put in a stew, used as a filling or to make spreads. Be sure to fully dry firm tofu before cooking, to ensure it can absorb the marinade and will splatter less in the pan.