There Are So Many Types of Tofu: Which Should You Use? (2024)

FAQs

Which type of tofu to use? ›

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.

Many recipes gravitate toward the reliability of extra-firm tofu, which is easy to manipulate and not likely to fall apart in dishes. But tofu isn't a one-texture-fits-all ingredient. It's a wondrous flavor sponge, and the softer the texture, the better it will take on seasonings.

The culinary possibilities of firm and extra-firm are almost the same, but extra-firm tofu doesn't absorb marinades as well. On the other hand, extra-firm is easier to pan-fry, stir-fry or deep-fry. Follow your personal preference.

Regular tofu is pressed and has a somewhat spongy texture, and comes in several varieties distinguished by how much water is pressed out. Soft tofu has the least amount of water pressed out, while super-firm has a low moisture content and a dense texture.

Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content. Silken tofu contains the most water, while firm tofu is drier and more dense.

Firm tofu: This tofu absorbs flavors well and can be stir-fried and pan-fried, and is also great crumbled and used in tofu scrambles. Extra-firm tofu: Consider extra-firm tofu the all-purpose tofu that holds its shape well and is excellent for slicing and cubing.

Because there's more whey in medium-firm tofu, it may break up during vigorous stir-frying, and pan-frying can lead to sad, deflated tofu planks. How to Prep: Pressed, drained, salt-soaked, or frozen. Best Uses: Battered, stir-fried, baked, and fermented.

Soft silken tofu would be my choice for blending into desserts or slicing into miso soup, but if you're serving it as a main dish or topping it onto bowls, extra-firm is what you'll need. It has a heartier, denser texture and less water content than other types of 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.

Is super firm or extra-firm tofu better? ›

You can use Super Firm tofu in any recipe where you would use extra firm tofu – the main difference is it will hold up better if you are simmering it, and be even crispier when you bake it due to its lower water content.

Firm / Extra-Firm

If you're going for an easy weekday stir-fry, this is the range of tofu to go for. It's tough enough to handle being tossed around in the wok, but soft enough to absorb all the sauces and juices. It's also the variety of tofu that works well for tofu scrambles.

* I highly recommend using Super Firm Tofu as it doesn't need pressing. However, you can use Extra Firm as well, just make sure you press it for at least 30 minutes.

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.

Extra-Firm Tofu has the least amount of liquid. It's what I always recommend for stir fries, especially if it will be cubed like in this General Tso's Tofu Stir Fry. It still has enough liquid to where you will need to squeeze some of the liquid out.