Ask a Vegetarian Chef: What is Tofu Exactly and What are the Different Kinds?

Marty asks: What exactly is tofu, and what are the different kinds?

Chef Sara: Tofu is a high-protein, curdled soymilk product with ancient roots in Asia. It’s produced in a similar manner to cheese. Soymilk is coagulated and the resulting curds are pressed into blocks. Different brands and types of tofu may have a different taste and texture depending on the variety of soymilk, coagulants and processing methods. Herbs, spices, sauces and sweet flavourings may also be added.

Some people love the taste of plain tofu all on its own, or simply seasoned with soy sauce, pickled ginger and scallions. Others find the bean-y flavour either too overpowering or too bland on its own. Different brands of the same type of tofu really do taste different, so experiment until you find one you like.

Tofu can be purchased in many ways including:

Fresh, unpackaged - sold in bins or pails covered in water. Usually found in Asian grocers. Fresh, packaged – found in refrigerated produce section of most major grocers.Aseptic – similar to tetra-pack juice containers, does not need to be refrigerated until openedDried – available mainly in Asian and health food stores. The tofu is first frozen and then dried. Does not need refrigeration, but must be reconstituted for cooking.

Once opened, store fresh and aseptic tofu in the refrigerator, covered in water. Change the water daily. Will keep for a few days.

Different types of tofu include:

Soft or Silken – a custard-like tofu; great for puddings, sauces, dressings, and desserts. Does not hold its shape.
Medium, Firm or Extra Firm – is chewier and holds its shape when sliced or cubed. Extra-firm is the chewiest, with the least water content. Great for frying and stir-frying, can be chopping finely to add a ‘meaty’ texture to casseroles and chili.
Flavoured – different flavours can be added to plain tofu during the manufacturing process, such as herbs, sugars, and fruits. Dessert tofu is flavoured and sweetened and sold ready to eat right out of the package.
Fried – prepared firm or dried tofu is fried to develop a golden brown surface and a very chewy texture.
Puffs – silken and thin varieties are deep-fried in oil until they are light as air and hollow inside, like a pillow. This type is great for stuffing. Sold mainly in Asian markets.

Those who are unfamiliar with or have trepidation about tofu can be gently introduced to it by disguising it in different recipes. One of my favourite ways to introduce tofu to carnivores or children is to first freeze firm or extra-firm tofu solid, defrost it and then squeeze all the water out of it. Frozen and defrosted tofu transforms into a very chewy, sauce-absorbing tofu. Simply chop or tear into small pieces and slip it into your favourite tomato-based pasta sauce or chili. Tell them after they’ve finished seconds!