Tofu used to be a hard-to-find ingredient only enjoyed by hard-core vegetarians and vegans. However, tofu is now widely available and has become so popular that there are many different kinds. How do you choose, though? Firm? Silken? Fried? Tofu skins?
We will take you through the different types of tofu and how each is used so that you will be a tofu expert by the end of this article!
How tofu is made
Making tofu is similar to making cheese. Soybeans are dried and then soaked in water, crushed, and boiled. The pulp is separated from the water, and salt coagulants are added. The curds are then separated from the liquid whey. Once the whey has been drained off, the resulting solid is pressed into blocks of tofu.
The amount of liquid extracted during the tofu-making process is what creates different kinds of tofu. The softer (or more silken) the tofu, the higher the water content. Then other types of tofu are baked, fried, or smoked for added flavor.
Here are the various kinds of tofu and how best to enjoy them.
Silken tofu
Silken tofu is the one that is highest in water content. Soft and jiggly, this tofu has a custard-like texture and is perfect for use as a base for dressings, dips, sauces, and soups. It also works well in desserts and fillings for tarts and pies.
Silken tofu is also useful as an egg substitute for baking or for making vegan mayonnaise. For the freshest-tasting silken tofu, buy it in the refrigerated section.
Soft tofu
Soft tofu is perfect when you want dishes that have a texture resembling scrambled eggs. Tofu scrambles are delicious, and with a bit of salt and veggies, can make for an egg-like breakfast that anyone can enjoy.
Soft tofu is also an excellent substitute for ricotta. If you want dairy-free lasagne, stuffed shells, or pizzas, soft tofu is perfect.
You can use soft tofu in many recipes that call for silken tofu. The difference is in the texture of the resulting dish, so experiment with both and see what you prefer. Know, though, that silken tofu lends itself to blending better than soft tofu and will give you a softer and smoother result.
Firm tofu
Firm tofu is highly versatile and is the best choice if you’re new to using tofu. You can crumble it for tofu scrambles or press it to extract excess water before frying it. A tofu press like this one here makes it easy. Fried firm tofu is a good choice for stir-fries and other dishes where you want an alternative to fried pieces of meat or fish.
Firm and super-firm tofu both lend themselves well to baking, too, as they will hold their shape. You can create tofu steaks and coat them with marinade before baking.
If you choose not to press the excess water out of your firm tofu before frying, it might crumble a bit or fall apart. You may like this, but if you prefer to have firm chunks of fried tofu, it is best to press out excess water before cooking or use super-firm tofu (see below).
Super-firm tofu
Super-firm tofu is an excellent substitute for feta cheese, for instance, as it has a dry, firm texture. Crumble this tofu into salads and stews, where it will absorb the surrounding flavors and add texture.
Super-firm tofu holds its shape well and is suitable for any frying, including deep or pan-frying. You can grill it too, but know that the firmer the tofu, the less it will absorb flavor. This kind of tofu is a good choice if you’re in a hurry, as it will cook faster than softer forms of tofu.
Sprouted tofu
Sprouted tofu is made from sprouted soybeans (as opposed to boiled soybeans). It comes in the same variety of textures as non-sprouted tofu. You can get silken, soft, firm, or extra firm textures. The benefit of sprouted tofu is that it brings extra nutrients (more calcium, protein, and iron), more fat, and more calories. It is also easier to digest since the beans have been sprouted first.
Baked tofu
Baked tofu has a tasty, chewy texture that is a perfect meat substitute. Use baked tofu wherever you would use meat pieces: in casseroles, stir-fries, sandwiches, salads, tacos, anything really. Some types of baked tofu come pre-flavored: teriyaki, Mexican and Italian are some examples.
Have fun experimenting with all types of tofu!
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