Tofu Tips and Types.

Tofu types are usually categorized by texture, which depends on how much liquid are left in it after being pressed.

Silken (soft,medium or firm) – 

Made without pressing out the liquid. It is very moist and has the smoothest, custard-like texture and is best served out of container without cooking. However, you can use it in dishes like hot pot, soup or you can deep fry it to contrast the uniquely silky texture with crunchiness from other parts of the dish. You can also use it to blend up a smoothie so it helps to thicken up the drink, rather than using soy milk.

Soft Block Tofu –
A bit firmer than silken tofu but softer than Firm tofu. Can be used in soup, stew or even stir fry dish. It holds up better in stew dish as Silken tofu is too soft for that.
Medium – Good for stew, stir fry. It contain less liquid than soft tofu.
Firm – Good for stew, stir fry, or braising dishes. It is pressed to contain even less liquid.

Extra firm – 

The firmest you can get in the grocery market.

Egg tofu – 

Made from egg and soy milk. Check out my recipe for Egg Tofu Recipe.

Tofu By-Products:

Tofu Skin (Yuba in Japanese) – 

During the boiling of soy milk in an open shallow pan, a film or skin forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin. It has many applications in Asian cuisine.

Abura-age

Aburaage (油揚げ ) – 

Japanese food product by cutting tofu into thin slices and deep fry first at 110–120 °C, and then again at 180–200 °C. Aburaage is often used to wrapinari-sushi (稲荷寿司), and is added to miso soup or udon noodle dishes. There is a thicker variety known as atsu-age (厚揚げ) or nama-age (生揚げ) and both can be found in many Asian grocery store.

Atsu-age

Bean Curd – 

Plain or five spice bean curd.

Tofu Tips:

To make mashed tofu – Boil Tofu in salted water for 1 min. Strain and press through a fine-mesh strainer with a spoon. You can get rid of extra liquid by putting the tofu in cheese clothes and press out the excessive liquid with both hands.

Check out my Tofu Recipes.