Just like how there are different types of potatoes for each dish, tofu is the same for Asian cuisines. So knowing what to expect in terms of texture will go a long way when using them in a dish.
I am not going to pretend that it is the most amazing ingredient to cook with. It can get a bit boring and bland. However, if you understand the different types and use the different textures to its advantage, it can be a fun ingredient to work with.
Firm Tofu
As the name implies it is the densest of them all. It holds its shape well but crumbles when breaks apart. This type is really great with dishes that have strong sauces. The few recipes that I love with this type are Korean braised tofu (by Maangchi) or something along the lines of tofu steaks. Firm tofu is also a key ingredient in Pad Thai.
Medium tofu
This is my favourite type to cook with. I love the texture and I find that it’s also the most versatile. I find that the best thing to do with medium tofu is to shallow fry the slices before using them as part of a dish.
The exterior turns crunchy while the inside is still moist. It is soft but doesn’t disintegrate. Some of the recipes I’d recommend with medium tofu are tofu with Chinese preserved vegetables, stuffed steam tofu and mapo tofu.
Silken tofu
I reach out to silken tofu only when I know I’m making a specific dish. Because of how soft it is, it doesn’t lend well to a lot of stirring. Dishes I love to make with this type is either serving it Japanese style with tsuyu soy sauce and katsuobushi or classic Korean soondubu jjigae.
Egg tofu
This type is possibly the least commonly seen in the UK as it is only available in Asian grocery stores. However, this is the most popular type used in Thailand. It has a very soft texture like silken tofu but with egg incorporated.
The use of egg tofu goes from braising to stir-frying with vegetable to adding them to soups.
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