From least firm to most firm, the most common types of tofu are silken, soft, medium, firm, extra firm, and super firm. Non-silken tofu is also known as regular tofu. To find out what makes these tofus different, I spoke to Tim Kenny, VP of Marketing at Nasoya, a company that makes organic, non-GMO tofu.
Medium-Firm (aka Firm) Tofu has been aged and pressed a bit, and consequently will be more solid (as the name implies) than some other types of tofu which aren't. To make it, soy milk with a coagulant is poured into a vessel or mould. A cotton cloth is placed over top.
Regular Tofu. Regular tofu, also called Chinese-style tofu or bean curd is more common than silken tofu and comes in a plastic container in the refrigerator or produce section of most grocery stores. There is little difference between firm or extra-firm tofu, so try both kinds and see which you prefer.
Silken tofu also called soft, silk, or Japanese-style tofu has a softer consistency than regular tofu and will fall apart if not handled carefully. You may notice that silken tofu (soft tofu), unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration. Because of this, silken tofu is sometimes sold in a different section of grocery stores than regular tofu, which is packed in water and requires refrigeration.
Soft, unpressed sun-dubu is used as the main ingredient of sundubu-jjigae (soft tofu stew), while other soups and stews such as doenjang-guk (soybean paste soup), doenjang-jjigae (soybean paste stew), and kimchi-jjigae (kimchi stew) tend to have diced firm tofu in it.
Tofu à la Minute on kehitetty erityisesti “tutustumistuotteeksi”, koska tofua ei vielä aina tunneta hyvin eikä suosita ruoanlaitossa. Tofun valmistaminen ei ole vaikeaa, mutta sen käyttö on ensin opittava. Tofu à la minute soveltuu erinomaisesti wokkaamiseen. Tofu on jo valmiiksi viipaloitu, marinoitu ja esipaistettu.