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What Is Tofu? Plus, So Much More Info We Can’t Fit in This Headline

How to buy it, how to cook it, and when to press it (plus what to do when you absolutely don’t have time for that).
what is tofu
Photo by Joseph De Leo, Food Styling by Liza Jernow 

You might love tofu but be wondering, well, what is tofu? Tofu, which originated in China thousands of years ago and is an integral ingredient in many of the cuisines of East and Southeast Asia, from Japan to Korea to Taiwan to Vietnam, is coagulated soy milk. What it’s set with—be it a salt, acid, or enzyme coagulant (or a mix)—depends on where and how the tofu is produced. Silken tofu is set directly in the container it’s packaged in, whereas block tofus (from firm to super-firm) are pressed in order to extract moisture—the longer it’s pressed, the firmer it is.

But that cursory explanation doesn’t begin to do tofu justice. Like many of the great, complex things in this big world—literature, symphonies, religion, that dream you had a couple nights ago—tofu is hard to summarize. Tofu contains multitudes and defies simplification. It comes in countless forms and textures—from silken tofu as soft as pudding to sheets of yuba so pliable they can be used as dumpling wrappers—and it can be prepared in innumerable ways (grated, frozen, fried, braised, baked, you get the idea). 

So instead of trying to shove tofu into a block box, we asked cookbook authors and food writers who adore bean curd (another name for our beloved) to share their best tips for buying, eating, and enjoying it.

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  • types of tofu
    Photo by Emma Fishman, Food Styling by D'mytrek Brown
    1/12

    There’s a tofu for every application.

    Are you a person who stands at the grocery store’s tofu display pondering which one to buy for a recipe? Even if you’ve been eating, cooking, and making tofu for decades, it can still be puzzling to purchase. Let cookbook author Andrea Nguyen guide you through the main types, from silken to super-firm.

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  • Photo by Alex Lau
    2/12

    For the best selection, get yourself to an Asian market.

    Nowhere is the wide and wonderful world of tofu more visible than in Asian supermarkets, where aisles and aisles of tofu await. Let purpose and freshness, rather than brand, dictate the style and form you choose. For that prized aromatic soy flavor, look for freshly made tofu from a local producer in plastic-wrapped blocks, twist-tie bags, or bulk tubs. For dinner insurance any day of the week, go for packages of commercially made tofu (an Asian store will have a much bigger selection), which hold up for weeks in the refrigerator. Like boxed milk, boxed shelf-stable tofu is hermetically sealed and will last for months in the pantry until opening, but it’s not ideal if you want to see exactly what you’re buying. Ultimately, what’s right for you depends on personal preference, and the more types you try (see No. 12 for even more varieties), the more you’ll know. —Hsiao-Ching Chou, author of ‘Vegetarian Chinese Soul Food’

  • Photo by Chelsie Craig
    3/12

    Know how to identify the good stuff.

    To pick out good tofu, follow the advice of Minh Tsai from Hodo: Seek out tofu made from organic soybeans with at least 4 grams of fat and 12 grams of protein per serving (it’s usually made with thicker and richer soy milk). The texture should be elastic—able to bend without breaking—with a spring. When you taste it, tofu should be lightly sweet, nutty, and buttery, never chalky or bitter. Jenny Yang of Chicago-based Phoenix Bean’s rule of thumb is to buy tofu packaged in clear plastic—not only can you see the product, which holds the producer accountable to its freshness (the liquid should not be murky), but you can also press it to feel its heft and density. —Sarah Jampel, Basically editor

  • Photo by Laura Murray, Food Styling by Pearl Jones
    4/12

    You CAN get it crispy.

    Just because tofu comes packed in water doesn’t mean you can’t help it achieve golden brown perfection. Follow these five steps for tofu that, from far enough away, resembles tater tots.

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  • Photo by Chelsea Kyle
    5/12

    Buy a tofu press. → Cook more tofu. 

    Listen, I know there’s a DIY way to press tofu: Lay thick slabs out on a towel-lined sheet tray (more surface area = faster moisture expulsion), then place another towel over top, plop on a cutting board, and weigh it down with stuff like canned tomatoes and cast-iron pans for at least 15 minutes. But as someone who presses tofu for stir-fries or sandwiches multiple times a week, my Tofu XPress was worth the investment: It does a faster, neater job (tofu juices, contained) and I can leave my heavy objects on the shelf. —S.J.

  • Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova
    6/12

    Fry it first, sauce it second.

    With the exception of previously frozen tofu (see No. 7), most firm tofu won’t soak up all that much flavor from a marinade. “Even after marinating for a week,” Minh Tsai says, “the penetration of the flavors will only be on the surface.” Plus, that excess moisture impedes crisping. Oftentimes, the faster, more impactful route is to add sauce after you’ve cooked the tofu. Return the cooked tofu to the pan, then add the sauce and bring the two elements together. Try the technique in Soy-Glazed Tofu and Mushrooms, Sesame Noodles with Crispy Tofu (pictured above), Crispy Tofu with Coconut Quinoa and Broccolini, or Crispy Tofu with Maple-Soy Glaze. —S.J.

  • Photo by Emma Fishman, Food Styling by D'mytrek Brown
    7/12

    Think beyond pan-frying.

    There are so many more ways to prep tofu than to pat it dry and fry it in hot oil. Try these techniques!

    • Freeze it: Pictured above, this method originated in Northern China as a means of preservation. After thawing, its spongy texture soaks up marinades and sauces, with a meatiness perfect for seared tofu “steaks.” Freeze a block of firm tofu overnight, thaw (don’t fret at the yellow hue), and blot away moisture before braising, stewing, or pan-frying. —Lukas Volger, author of ‘Start Simple’
    • Blanch it: Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface. When folded into curries and sauces, it’s dense and creamy; when blotted dry and then fried, it’s crispy-crunchy. —L.V.
    • Steam it: To warm medium or firm tofu without altering its soft texture and nutty flavor, place a block in a bowl with 1 tablespoon water. Cover with a plate and microwave on high 1½ to 2 minutes. Thickly sliced and fanned out, it’s the ideal blank canvas for stir-fried kimchi and pork belly. —Eric Kim, writer
    • Bake it: Crispy straight from the oven and squishy-chewy once cool, baked tofu is a great alternative to frying. Toss cubes of drained, pressed tofu with neutral oil and salt, then bake at 375°, tossing occasionally, until golden and puffed, 25–50 minutes depending on their size. Use to top soups or salads, or toss with dressing and serve over rice. —S.J.
  • Photo by Laura Murray, food styling by Susie Theodorou
    8/12

    Grate it.

    For lightning-fast tofu that requires zero planning ahead, call on your box grater. By grating tofu on the largest holes, you’ll transform that block of firm or extra-firm into a pile of fluffy micro-crumbles. The increased surface area means the excess moisture from the tofu cooks off fast, leaving you with crispy-but-bouncy bites and maximizing the opportunity for flavor absorption. Read more from test kitchen director Chris Morocco here.

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  • Photo by Emma Fishman, Food Styling by D'Mytrek Brown
    11/12

    Or make it dessert!

    What if we told you you could make two-ingredient chewy, stretchy dumplings with silken tofu, glutinous rice flour, and nothing more? It’s true! Follow Chihiro Tomioka’s guide to making tofu shiratama dango.

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  • Photo by Emma Fishman
    12/12

    Tofu comes in all shapes, sizes, textures, and hues.

    Soybean curd comes in many forms besides a brick (and scallion-studded vegan cream cheese alternative). Below are some of the varieties you��ll likely find in the refrigerated aisle of an Asian supermarket:

    • Five-spice dry tofu (doufu gan, dougan, or tofu gan): Very popular in China and Taiwan, this variety starts with extra-firm, or dry, tofu pieces (gan means “dry” in Chinese) that are braised in a five-spice and soy sauce-based broth and sometimes smoked. Slice and stir-fry or drop into soups and stews. Read more about buying and using doufu gan here.
    • Fried tofu: When bite-size blocks or wedges of tofu are deep-fried, their surfaces become golden brown as the interiors lose water content. The resulting puffs—airy and sponge-like—can sop up sauce or broth.
    • Tofu skin (yuba): Before soy milk is made into tofu, or curds, it’s heated, causing a thick film to form on the surface. Skim that off, and you have tofu skin. These thin, pliable sheets can be wrapped around slivered veggies and/or ground meat to make dumplings or rolls. Rolled up alone, they absorb sauce and provide a satisfying chew.
    • Tofu knots: These are rolled-up logs of tofu skin that are tied into a knot, creating a bite-size morsel of protein that’s ready to toss into stir-fries and soups.
    • Tofu strands: There are many types of noodle-like tofu, often made with tofu skin that’s sliced up into long ribbons. Serve as noodles or chop them up and toss with preserved mustard greens, a popular preparation in China and Taiwan.

    —Cathy Erway, author of ‘The Food of Taiwan’

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