Types of tofu and how to cook it

Manufacturing process

Many people consider tofu a substitute for meat or dairy products, but its slightly sweet, nutty flavor makes it an interesting product in its own right. The most common types of tofu found in stores are soft, firm, and extra-firm. Regardless of texture, the production process is essentially the same: cooked soybeans are ground, the liquid (soy milk) is separated, and then heated with special mineral salts or acids until it begins to separate into whey and curds, much like regular cheese. The whey is drained, and the curds are pressed for packaging. The more pressed the tofu is, the denser it becomes.

Very soft (silken) tofu

Silken tofu is creamy, tender, almost gelatinous, and doesn't hold its shape well. However, it can be pureed to make sauces or used to thicken stews. It's also ideal for omelets and creamy desserts. In Chinese and Japanese cuisine, silken tofu is often served on its own, drizzled with a rich or spicy sauce. It's eaten with a spoon—it's too soft for chopsticks.

In grocery stores, it is usually sold packaged in sterile containers and stored at room temperature.

Regular (firm) tofu

Regular tofu is firmer and holds its shape when cut. It's sold refrigerated, usually in block form.

Remember: this type of tofu is very sensitive to odors and flavors, so press it before cooking. Season it as you would any other protein product, but avoid using oil-based marinades—the tofu won't absorb them.

Firm tofu

Firm tofu is still a little soft, but holds its shape well. It's easy to pick up with chopsticks.

Extra-firm tofu

Extra-firm tofu holds its shape well and is suitable for many flavor combinations and cooking methods. This variety is especially suitable for deep-frying until crispy and golden brown.

Dried tofu

Some types of dried tofu are so dry and finely pressed that they can be cut into strings and served like spaghetti.

Smoked tofu

With its meaty texture and smoky flavor, this tofu is perfect for grilling and slathering with barbecue sauce.

Fried tofu

Fried tofu, whether in pieces or cutlets, has a porous texture and absorbs the flavor of sauces well.

How to fry tofu until crispy

To begin, cut a block of extra-firm tofu into 4-6 slices. Then, lay a kitchen towel on a work surface and cover with several layers of paper towels.

Put some weight on it

Try using a cutting board and a heavy pot. Let the tofu sit under a weight for at least 30 minutes, or even up to several hours. If you're in a hurry, you can press the tofu down with your hands and use it after 15 minutes.

Note: Some chefs claim that briefly soaking the tofu in hot, salted water before pressing it will improve the crust. Others freeze the tofu to extract even more moisture.

Start frying

Cut the tofu into cubes, then toss with the cornstarch, coating evenly.

Fry in a large frying pan, submerging halfway in vegetable oil. Wait until golden brown before flipping, otherwise the tofu may stick to the pan and fall apart.

Frying with a little oil

Do not place too much tofu in the pan, otherwise it will release steam and prevent frying.

Use in stir-fry dishes

For a stir-fry, first fry the tofu until golden brown, then set it aside. Add it to the wok or skillet toward the end of cooking, just to heat through. Don't stir too much, or it will turn out crumbly, as in the photo.