3 Types of Fresh Tofu You Should Know About

Tofu—also known as beancurd—is a handy byproduct of soymilk production. When soy milk is coangulated and the curds that spring from that are pressed, tofu is the end result. While it has many types and forms, there are two major categories of beancurd that currently exist:

• 1.   Fresh Tofu

• 2.   Processed Tofu

Fresh tofu comes from soymilk. Processed tofu, on the other hand, is what comes from fresh tofu. Fresh tofu has 3 major types. 

a.    Soft Tofu. 

Also known as silken tofu, this is the undrained and unpressed form of tofu. It has the best moisture content of all types of fresh tofu. Because silken tofu breaks easily, one must be very careful in transporting and handling it. Spoons are a better partner with this dish than chopsticks. This is a staple in many parts of Asia like Malaysia, China and Japan. Some often serve it chilled. Cold beancurd, not surprisingly—with a few sweeteners, flavors or soy sauce—is a popular dessert. The gelatinous consistency only adds to its appeal as a snack or dessert.

b.    Firm Tofu

Though drained, there’s still plenty of moisture left in a firm tofu. Expect, though, that the outside skin is a bit more resilient than the inside. Since the texture is firmer, this can be eaten with chopsticks. You won’t have to worry that it’ll collapse if you don’t use a spoon. 

Some of these are manufactured with seawater—instead of the more traditionally known solution, nigari or magnesium chloride. The firmer consistency of this beancurd makes it ideal as a food for places where travel is often hard and difficult. If you live in a remote island, faraway mountain village or in an area that regularly experience snowfall each year, then this beancurd (since it is able to survive harsh conditions of travel) is a popular protein source and a staple in many kitchens and households. 

c.    Extra Firm Tofu

This is the dry version of the tofu. Copious amounts of water have been drained from the tofu already to give form to it. If you slice it thinly enough though, the tofu turns extra crumbly as well. Tofu this way can be prepared stir-fried—in long, thin strips like a noodle—or cold, like a big block of white.

For an enjoyable combo, try noshing on silken cold beancurd while you drink a cold glass of soymilk. It’s got to be one of the most perfect combinations out there, health-wise.