What is tofu?
There is no such thing as just plain “tofu.” It comes in a variety of textures, hardness, and flavors. There are several very different textures of tofu available in markets today: Tofu Types Regular Tofu: This texture resembles a sponge and is fibrous with a silken texture. In most cases, when a recipe calls for just “tofu,” it is a safe bet to use this texture. Note that manufacturers do not use the term “regular” for this tofu. They’ll typically call it “tofu soft, medium firm.” Soft Tofu: For regular textured tofu, this hardness is similar to a soft water-logged sponge with really small holes. We know this does not sound appealing, but we’re only describing the hardness, not the flavor. For silken textured tofu, this hardness is similar to really soft jello. In many cases, however, soft silken tofu will just have the label of “silken.” Firm Tofu: For regular textured tofu, this hardness is denser — similar to a firmer water-logged sponge with small holes. And for silken textured t
Tofu, or Soy Bean Curd, is essentially curdled soymilk minus the liquid (a parallel is the way cheese is made from dairy). Its natural flavor is quite mild, but its natural ability to absorb the flavors of other ingredients has led it to be called a culinary chameleon. It’s found in several varieties, from soft (silken) to extra-firm style. Soft tofu is often used to make frostings for cakes, dips for chips and vegetables, while the firmer styles are often found in stir-fries and soups. Frozen tofu is an excellent substitute for ground beef in many recipes. Tofu is usually found in the refrigerator sections of stores, near the vegetable or dairy sections.
