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Types of Tofu

There are basically three types of tofu: silken tofu is very soft; medium tofu is firmer (you could lift it but would need to be careful as it is still delicate and a piece could break off); firm tofu can be held up as a block without breaking. In the USA any health-food store or supermarket that stocks tofu will normally offer all three types; this is not yet the case in Britain.

SOFT OR ‘SILKEN’ TOFU

Silken tofu is a Japanese product made in a different way from other types of tofu (the curds and whey are not separated). In Britain the only available form of this is a long-life product made by Morinaga. It is useful because it keeps for months (without refrigeration), and it is a pure, high-quality product, but it has a more distinctive flavour than most tofu, which may not please all palates. At delicatessens and Oriental shops it is sometimes possible to find boxes of do-it-yourself ‘House’ tofu, containing soya (soy) milk powder and a coagulant. This makes a large quantity of very soft tofu (but see below).

MEDIUM TOFU

If you make your own tofu using Epsom salts or lemon juice then you are likely to produce medium tofu (particularly if you do not press it for too long). If you buy fresh tofu at a wholefood shop it may also be medium tofu. However, most commercially produced tofu in Britain is vacuum-packed and firm rather than medium. Medium tofu is therefore the least readily available in the UK, though it is easily found in the USA. There is now a Morinaga ‘firm’ silken tofu available in some health-food stores which is actually medium in texture. Medium tofu is found in Chinese supermarkets in many large towns and cities in Britain. However, Chinese tofu has a strong flavour which makes it unsuitable for many recipes, particularly desserts, though naturally it is fine for Oriental dishes. Another way of getting medium tofu is to follow the instructions on a packet of Japanese ‘House’ tofu but use only ⅔ pint (340ml, 1½ cups) water. Immediately after adding the coagulant and stirring the mixture, pour it into a container, cover it and leave until cool. Then slide a knife round the sides, fill the container with water, cover again and refrigerate until needed. In texture it will be similar to Chinese tofu (though unlike Chinese tofu it is not very satisfactory for deep-frying), but the taste is totally different, being quite sweet. Because of its taste and texture I have found converted Japanese tofu ideal for recipes – both savoury and sweet – which would normally call for a milk custard. One packet prepared in this way will yield approximately ¾ lb (340g, 1½ cups) tofu.

FIRM TOFU

This is the kind found vacuum-packed in shops throughout Britain. If it is the only kind available and is used in a recipe calling for soft or medium tofu to be puréed, then extra liquid should be added to make it as smooth as possible.

More Unusual Forms of Tofu

SMOKED TOFU

An enterprising individual in Britain discovered that smoking tofu gave it a new texture and delicious taste, and it has proved very popular indeed. It can be used ‘raw’ straight from the packet, sliced in sandwiches or diced in salads. Thinly sliced and grilled (broiled) or fried it becomes crispy.

MARINATED TOFU

One of the most popular ways of preparing tofu is to marinate it in a mixture of soy sauce and ginger, so someone decided to package tofu prepared in this way; this product too has become very popular in Britain, though I do not think it can be found in America. Its most obvious use is in a Chinese stir-fry, but I have found that after freezing it is delicious deep-fried.

FERMENTED TOFU

This can be found in jars and tins at Chinese supermarkets. Fermented tofu is said to be a little like Camembert cheese, but the salt concentration is much too high for it to be palatable on its own. It does, however, add a pleasant, distinctive flavour to a tofu dip. Put a packet of Morinaga silken tofu into a liquidizer with 2 tbs vegetable oil, 2–3 cubes fermented tofu, and 2 tsp lemon juice, and blend ingredients thoroughly.

FROZEN TOFU

Ordinary tofu can be frozen; when thawed it will have a ‘meatier’ consistency than when fresh. It is a good idea to slice the tofu before freezing it. It can be thawed by simply putting it in the refrigerator or leaving it out for a few hours, but the preferred way is to pour boiling water over it and leave for about 10 minutes. Drain the slices and then – very gently to avoid breaking them – squeeze them. This is an essential step as otherwise they will make a dish watery. Dried-frozen tofu, which is very convenient as it can be kept in the larder for emergency use at any time, is available at some wholefood shops.

DEEP-FRIED TOFU

Some Chinese shops sell tofu that has already been deep-fried, though this tends to be sold in rather large quantities. If done properly – i.e. at the right temperature deep-frying is not at all unhealthy, as very little oil is absorbed by the tofu. To deepfry tofu, either invest in a cooking thermometer and heat the oil to 350°F (180°C) before lowering the tofu cubes into the oil or, better still, use a deep-fat fryer, which automatically regulates the temperature.