Here is a delineation of the different types of tofu that exist in the world today. It may be a surprise to you that there is no “one” type of tofu. There are so many different kinds of tofu – I have here 11 different types, but there are still so many out there to explore! For any of the tofu that we did not mention here, be sure to contact us!

Block Tofu

This is the tofu that you can easily purchase at almost any grocery store. The block tofus, commonly known as “block” for their geometric structure in which they were packed, are sold in plastic trays with water (developed by Shoan Yamuchi in Los Angeles in 1966)

Soft Block Tofu

Similar in shape and texture to Jell-O, the soft block tofu is easy to consume and also works particularly well as a sugary dessert. This tofu is not pressed for an elongated amount of time as the other block tofus, thus explaining its smooth texture. Because this tofu also has a high water content, it does not fare well when pan fried. If you did not know already, its typically not a good idea to add water to oil that has been heated to high temperatures, or else an explosion-like effect will occur. So soft block tofu and hot oil is a big no!

Medium Block Tofu

Because the medium block tofu is pressed more than the soft, it has a rougher texture that is still fairly delicate. However, since it is not pressed to the max, it can easily break up and deflate when fried in a pan. This tofu would be most suitable in soups or anything that requires boiling or braising.

Firm Block Tofu

This tofu is the original tofu, one that keeps its shape when fried and cut into cubes. When you press it with your finger, the tofu should feel firmly solid but still give in a little. The tofu may feel slightly rubbery, but it is completely normal. Because of its firmness, there’s nothing to fear when it comes to stir frying or deep frying this tofu. Just make sure, as previously mentioned, to drain any liquid and pat dry with a clean towel. This tofu also absorbs flavors well, so it can be marinated to your desire. For vegans, the firm block tofu can also be crumbled as a substitute for crumbled cheese.

Extra Firm Block Tofu

This is the most compact tofu that holds its shape so well. It is perfect for cubing, kebabing, all sorts of frying, baking, grilling, etc. With the most chew, the extra firm tofu can also be best used in hearty dishes. However, because of its extra solidity, it may be more difficult to absorb flavors, so it may not be suitable for marination.

Silken Tofu

Similar to soft block tofu, the silken tofu is left unpressed, so the moisture is retained in the final product. Unlike the block tofu, silken tofu are typically placed in little bags that look like heavyweight sausages. As explained by the name, the tofu thus has a more silken, custard-y texture and appearance that will easily fall apart. For vegans, the silken tofu is a good substitute for eggs or creams in recipes. Also good in smoothies, custards, sauces, and puddings! Depending on the amount of soy protein contained, the silken tofu will have varying consistencies. Thus, look for the labels of soft, firm, or extra firm.

Soft Silken Tofu

The soft silken tofu is the most delicate of all tofu, one that falls apart once held in the fingers. It has a similar consistency to an egg boiled for a short period of time (poached egg!). This tofu is a perfect component of smoothies, custards, sauces, and puddings, or even as a substitute for yogurt in any recipe.

Firm Silken Tofu or Extra Firm Tofu

Though one of the softer kinds of tofu, it still retains it shape, as it required less water when creating the tofu from soy milk. As a result, the firm silken tofu should be used in recipes where the tofu can be cut and suspended in soups, sauces, and the like.

Dry Tofu

The dry tofu is a block tofu that has been pre-seasoned (explaining its brown color) pre-baked, and pre-compacted into tight squares. With a rubbery feel, chewy texture, and already well-seasoned taste, the tofu can be enjoyed on its own. Or it can be chopped up and tossed into salads, noodles, broths, soups, and many more.

Smoked Tofu

You can simply think of this as the vegan/vegetarian version of smoked salmon! This tofu is smoked in tea leaves, leaving a tinted color with a delicate smokey flavor. Very similar in texture to dry tofu, it is rubbery yet chewy, but with a lighter taste. Many people say that this tofu can be nicely enjoyed in a salad or in sandwiches!

Inari

As the name suggests, this tofu snack originated in Japan. It is deep fried so that it balloons with a hollow center, then simmered in a sweet and salty soy sauce. Spongy in texture yet so irresistibly chewy, it almost feels like an Asian fish cake. In my household, we like to enjoy this tofu by stuffing the center with rice mixed with sesame seeds and chopped carrots. This tofu can also be enjoyed in udon or soba noodle soups.

And there we have it. Check out our blog for some delicious recipes that I’ll post for each type of tofu that was mentioned here!