7 common types of tofu and how to prepare them

• Common tofu types range from "silken" to "extra-firm," and the difference is in the water content.
• From least firm to most firm, tofu's versatility make it suitable for blending, frying, boiling, or enjoying raw.
• The type of tofu you use makes all the difference in a recipe.

Tofu is easily one of the most delicious plant-based foods in the world. That is, if you know what you're doing.

"Good tofu tastes nutty and buttery, with a very subtle sweetness. [People underestimate] how extraordinarily versatile, delicious, and flavorful tofu can be," says Minh Tsai, founder of Hodo Foods.

Tofu can be used as a base for creamy salad dressings, dairy-free desserts, thickeners for smoothies, and of course as a stand-in for animal protein — as long as you choose the correct type of tofu for the recipe.

Nowadays, fresh tofu is widely available at grocery stores, typically found in block form. But with so many varieties, it can be confusing to discern which is best to buy for any given recipe.

When it comes to understanding the difference between tofu types, it all comes down to texture and water content. "All varieties of tofu are defined by the level of moisture in the curd," says Tsai. "The softer the curd, the higher the percentage of moisture."

Here's what you need to know about the most common types of tofu sold in the US and how to best prepare them.

What is tofu?

If you're wondering what tofu is exactly, you're probably not alone. In its most basic recipe, tofu consists of soybeans, water, and a coagulant like calcium sulfate or nigari. Dried whole soybeans are soaked, ground, and cooked to produce a mixture that is then separated into solids (pulp known as okara) and liquid (known as soy milk).

From there, the coagulant is added to the soy milk and gently stirred, causing the soy milk to form curds, similar to a cheese-making process. The warm curds are then pressed into a mold and cooled, and the resulting blocks are known as tofu.

Tofu is a staple in East Asian diets. It is believed to have originated in China over 2000 years ago and was introduced to Korea and Japan around the eighth century. It is an especially important ingredient in Zen Buddhism, where practitioners don't consume meat.

In the West, tofu began showing up in cities with large Asian populations in the late 1800s but was still largely an unknown food product. In the 1960s and 1970s, the hippie and natural food movement led to more people adopting vegetarian diets, increasing tofu's popularity in the US. Once only sold at health food stores and Asian markets, tofu is now widely available at most grocers across the country.

1. Extra-firm tofu

Extra-firm tofu is typically pressed to a point where it has very little moisture left, leaving it with a hearty consistency that lends itself well to slicing, baking, frying, and more. This level of firmness is the most popular in the US, according to Tsai.

Texture: Very dense, solid with very little give and a chewier feel than other types of tofu.

Preparation methods: Extra-firm tofu will usually need very little to no additional pressing and can be sliced, cubed, shredded, and crumbled with ease. Freezing the tofu is also another way to change the texture of the curd before using.

How to eat it: Extra-firm tofu is best used when you want your protein to hold its shape. Cubes will stand up well to stir-frying, while slices can be battered and fried, or pan-seared and flipped or grilled without falling apart. You can also crumble extra-firm tofu and use it as you would ground meat, great for dumpling fillings or vegan chorizo.

2. Firm tofu

Firm tofu is pressed so that the curds are tight but still have a little bit of give. This is a very versatile type of tofu that can be pressed again at home to make it even firmer.

Texture: Solid with visible, tight curds that spring back when gently pressed.

Preparation methods: Firm tofu holds up well to frying, baking, searing, and can also be eaten raw. Since this type of tofu has more moisture than extra-firm, it can be pressed again if it still feels too "wet" for your recipe. This can also be frozen before preparing, which will give the tofu a meatier texture.

How to eat it: Firm tofu works well in most savory recipes, just like extra-firm. Try using this for Hakka-style stuffed tofu, or as a Japanese-style salad: cubed, chilled, and tossed with ginger-soy salad dressing and scallions.

3. Medium-firm tofu

Medium-firm tofu is more delicate than its firm and extra-firm counterpart, but still has a denser texture than soft and silken tofu. This type has a higher moisture content and can still be pressed to expel water for a meatier texture.

Texture: Rough in appearance, softer than firm but still holds its shape better than soft tofu.

Preparation methods: Braising, boiling, baking, and deep-frying will work best — this type of tofu might break if used in a stir fry and is too wet to hold its shape when seared.

How to eat it: Medium-firm tofu can work well in a salad, marinated and baked, or broken up and used as a substitute for eggs in a vegan scramble or breakfast burrito.

4. Soft tofu

Compared to other block-style tofus, soft tofu is pressed for the least amount of time, leaving it with a very high moisture content. It has a lighter and more delicate consistency that works well in both sweet and savory applications.

Texture: Visibly smoother than firmer tofus but still has a bit of rough texture when broken up.

Preparation methods: Because this tofu needs gentle handling, it cannot be pressed to expel additional moisture. It is best boiled, braised, or battered and deep-fried, and can also be used raw or pureed.

How to eat it: Enjoy this curd in Korean soft tofu stew (known as soondubu jjigae), puree it into a smoothie for extra protein and body, or eat it raw, dressed with a soy-based vinaigrette and sesame seeds.

5. Silken tofu

Silken tofu is made with no pressing at all — soy milk is coagulated in a mold without creating curds, leaving behind an ultra soft tofu with a custard-like consistency.

Texture: Delicate and smooth, silken tofu feels almost like pudding, with a fine texture.

Preparation methods: This type of tofu cannot be pressed and should be eaten raw, cubed and dropped into broth, or pureed.

How to eat it: Silken tofu's super smooth texture makes it a great ingredient to include in dressings and sauces to add additional body, and can also act as a substitute for eggs or as a base for creamy vegan desserts. Silken tofu can also be eaten as is, garnished with just a bit of top-quality soy sauce, grated fresh ginger, and a sprinkling of bonito flakes.

6. Fried tofu

Fried tofu is made when a cube of firm tofu is fried in oil long enough for the water inside of the tofu to evaporate. "[This leaves] a sponge-like matrix so that the tofu is able to soak up flavors," says Tsai.

Sometimes found in the form of soy nuggets or Japanese aburaage, these hearty morsels are another enjoyable form of tofu. Fried tofu can usually be found in the same section as tofu, or among other plant-based meat substitutes.

Texture: Spongy, with plenty of chew thanks to the fried outer crust.

Preparation methods: Enjoy fried tofu by sauteing, marinating, stuffing, or slicing it into strips.

How to eat it: Fried tofu can be added to stir fries like meat, sliced into strips to add texture to salads or soups, or stuffed with rice to make inar-izushi.

7. Smoked and baked tofu

Smoked and baked tofu are typically firm to extra-firm tofu that have been seasoned and cooked, pulling moisture out of the curd and leaving behind extra flavor.

Texture: Dense with very little moisture and a chewier crust.

Preparation methods: Since these types of tofus are seasoned and ready to eat, they can be consumed right out of the package.

How to eat it: Use smoked and baked tofu as your main protein in salads, as a substitute for shrimp or pork in Vietnamese-style rice paper rolls, or sliced and eaten raw.

Quick tip: Another tofu product that should be on your radar is yuba. It is the skin that forms on the surface of soymilk, creating pasta-like sheets that can be sliced into noodles, wrapped around a filling, or chopped and stir-fried. Yuba can often be found in the same refrigerated section as tofu at the supermarket.

Insider's takeaway

Tofu is an incredibly versatile ingredient. It's a nutritious source of plant-based protein that comes in many formats, like extra-firm, firm, medium, firm, soft, and silken.

The varying types and textures of tofu make it easy to select an option that will stand up to frying and braising, or one that will blend beautifully into smoothies and sauces.