15 Types Of Tofu And How To Use Them

Let's be honest: If you still think that tofu is bland and boring, it's time to step up your culinary game. After all, it's the 2020s, and plant proteins are all the rage. By now, humanity has found so many different ways to add more flavor to tofu. But maybe the flavor (or lack thereof) isn't the problem — sometimes you're unintentionally setting yourself up for failure by choosing the wrong block for the job. Frankly, it's one of the biggest tofu mistakes you can make. That's why it is necessary to explore different varieties to see how you can properly match their qualities with their intended use.

Ready to dive deeper? If you're itching to find out the difference between yuba and dòufu pí, whip up inari sushi from scratch, figure out which tofu could pass for cheese in a police lineup, and never suffer through a dry tofu scramble again, you're in the right place. Whether you're a new vegan or a curious plant-forward eater, let's explore the wide world of tofu together, leaving no block unturned.

You'll find soft tofu a little farther down the firmness scale. At first, it might seem like silken tofu's twin, but on closer inspection, they're more like cousins. Although they might have similar uses, the production process and texture are not the same. Silken tofu is completely poreless and custard-like, while soft tofu is slightly grittier and firmer. 

Soft tofu is considered the Chinese equivalent of Japanese silken tofu. Like other varieties, it's made from soy milk that's been curdled and pressed to remove the whey. As the name suggests, though, it is pressed very briefly, thus retaining a lot of moisture.

If the recipe calls for blending the tofu into a drink, sauce, or dessert, you can swap silken for soft tofu. Lightly pressed, soft tofu holds up a bit better as an egg replacer in tofu scrambles and hot and sour soups than its silken counterpart. While shallow-frying might not be the best idea due to its high water content, soft tofu works well for deep-fried dishes, such as agedashi and homemade tofu puffs.

Firm tofu, the versatile workhorse of the plain block tofu family, is the type of tofu you'll encounter in most savory recipes. It's the driest, meatiest, and grainiest of the lot, as most of the water is pressed out of it before it gets to your kitchen. When shopping for this variety, you'll find various labels such as firm, medium, extra, and super firm. Bear in mind that the vacuum-packed blocks will be firmer than the ones sold in water-filled tubs, and the firmness often also depends on the brand.

If you're a tofu novice, this is the variety for you. It's sturdy enough to hold up in an air fryer without drying out. Yet, it is pliable enough to be creamed into a thick sauce or whipped into a plant-based ricotta alternative. Many firm tofu preparations call for pressing, cubing, marinating, and pan-frying or baking the tofu, like in this maple sesame tofu recipe. However, if you freeze it whole, then thaw it and gently press out the moisture, it will take on a new, spongy texture that's perfect for soaking up marinade flavors and being deep-fried for a rendition of Japanese katsu or popcorn chicken.

Those familiar with Chinese cooking might know this type of tofu under the name dòufu gān, which translates to "dried tofu." As the name implies, pressed tofu is on the denser side. However, it retains some of its moisture and is closer in texture to smoked tofu rather than freeze-dried tofu. You'll likely find it in Chinese grocery stores where it's sold in small, vacuum-packed blocks. It typically comes in plain and seasoned flavors. The former is off-white, smooth, and grateable like mozzarella, while the latter is amber or brown in color and is seasoned either with soy sauce or a five-spice mix. Both have a chewy, rubbery texture that works well when contrasted with softer ingredients, like noodles, dumpling dough, or stir-fried green beans.

If pressed tofu is unavailable where you live, you can make it yourself. Slice one block of firm tofu into several slimmer pieces and press them between weighted plates in the fridge for a few hours. Then, you can braise them, marinate them overnight, and bake them until they're flavorful and dry. 

If you're an experienced tofu user, you may have already tried to freeze tofu to create a spongy, fibrous texture. Some advocate that this is the best — and only — way to cook tofu because it allows the flavors to not only graze its surface but disperse throughout the block. Freeze-dried tofu, aka koya dofu, takes this idea to the next level. It originated in Japanese Buddhist monasteries, where it was left outside in the cold and then dried when the sun shone on it. When the water evaporated, it could be used as a portable and lasting source of sustenance for traveling monks. Today, it remains a part of shojin ryori but is also an everyday staple in Japanese households.

The industrially made koya dofu is sold as brittle, hard, vacuum-packed slabs. Freezing and thawing it multiple times during production removes almost all the moisture, leaving behind a dry, bread-like texture. So to cook with it, you'll need to reconstitute it in broth or water first. Its absorption abilities are unparalleled, so it thrives in liquid-heavy dishes like soups, stews, curries, and hotpots. Its dense, fibrous texture makes it a passable meat substitute, too. Alternatively, you can grind the dry tofu and use it as a substitute for breadcrumbs.

There are several types of deep-fried tofu, but atsuage, as it is known in Japan, is best enjoyed fresh, so it's unlikely you'll find it at a supermarket. Fortunately, you don't have to travel to Japan (or even your closest Japanese restaurant) to try atsuage; it's easy to recreate at home. All you'll need is to press a block of tofu, cut it into 1-inch slabs, pat them dry, and deep-fry them whole. The contrast between the crispy skin and delicate, soft inside is a key feature of atsuage, so refrain from using firm tofu and pick a variety with a bit more moisture, like soft or medium.

When atsuage is ready, you can top it with soy sauce, ginger, and scallions and enjoy it immediately. If you plan to cook with it, you'll need to de-oil it first by soaking it in boiling-hot water for a few minutes. Otherwise, it won't soak up the seasonings. Pat it dry, then simmer it in a mix of dashi, mirin, soy sauce, ginger, and sugar for a sweet-and-savory spin, or use it as a meat substitute in stir-fries and barbecue.

If the thin pouches of aburaage are not your jam, try experimenting with tofu puffs, aka dou fu pao. Unlike aburaage, the tofu puffs are only deep-fried once, making their texture less airy. Nevertheless, they are spongy enough to soak up braising liquids, marinades, and broths. They're juicy flavor bombs in curries and stews. Even a simple vegetable stir-fry will benefit from the pleasant mouthfeel they bring to the table. The puffs are traditionally used as a meat substitute, so you might consider flavoring them as you would animal proteins. For example, marinating and baking them on skewers is a great way to add flavor and make this tofu a centerpiece of your meal.

You can order tofu puffs online or search for them in the refrigerated section of Chinese groceries. They're typically sold in cubes, triangles, or squares. As a bonus, deep-fried tofu is already so devoid of moisture that freezing it won't alter its texture too much. 

In Japanese cuisine, tofu skin is known as yuba. In Chinese cuisine, the skin is called fǔzhú and can be found as dry, fibrous sticks that need to be rehydrated before cooking. You may also see tofu skin sold in Asian grocery stores as yellowish or translucent sheets. Although tofu skin (or beancurd skin) is a widely-known name, it is a bit of a misnomer since the skin is not shaved off the block itself. 

Instead, this tofu product is made from the thick film of coagulated proteins formed on the surface of soy milk after it boils. It is carefully scooped off and eaten fresh or dried into sheets or sticks. Tofu skin shouldn't be confused with dòufu pí — another tofu skin variety made directly from tofu pressed into thin sheets.

Fresh soymilk-based tofu skin is best enjoyed as is or with minimal seasoning. The dried strips or sheets must be soaked for up to an hour before they can be added to soups, stews, and saucy entrees. The sheets can also be used as dumpling wrappers.