Firm tofu is like a sponge, with tiny holes throughout it.
Within the two types of tofu you will find even more choice, including firm-soft, firm-medium, firm-extra firm and silken-soft, silken-firm and silken-extra firm.ĭon’t let the multiple options worry you – as long as you use firm tofu for a firm tofu recipe and silken tofu for a silken tofu recipe you can’t go far wrong.ĭifferent types of tofu and how to use themĪs the names suggest, the difference is the texture. If you shop for tofu in South East Asian supermarkets you may get a little confused. In UK supermarkets you will find firm tofu in the chiller and silken tofu in an aisle with the South East Asian ingredients. There are two main types of tofu – firm and silken. They are made into milk and then into tofu, using an ingredient that enables it to hold together in a block. Tofu is made from soya beans, which are pale yellow, perfectly round beans. But before we get onto that, let’s have a little Tofu 101… What is tofu? The preparation and cooking of tofu isn’t complicated, with a few simple tips you’ll be cooking tasty tofu dishes in no time.
While tofu is a dream ingredient for the herbivore homecook, it is also very fussy in how it is treated. So why do so many people struggle with it? And why is the first experience of eating it a disappointment? It’s adaptable, it contains a wealth of culinary possibilities and it is also incredibly healthy. Tofu is one of those magical ingredients that is supremely useful in the vegan kitchen.
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