Tofu Types: A Guide to Texture, Taste, and Use

Tofu is a bit of a mystery until it isn’t. Sometimes it’s soft and spoonable. Other times, it’s crispy-edged and soaks up sauce like a pro. And if you’ve ever picked up a block, squinted at the label, and thought, okay, but… what am I supposed to do with you?—you’re in the right place.

This guide to tofu types breaks it all down by texture and taste, from the silky ones you blend into dessert to the sturdy ones that hold up in a pan. Whether you’re tofu-curious or just trying to figure out what to do with that block in your fridge right now, we’ll help you nail the texture, boost the flavor, and maybe even make tofu your favorite ingredient.

What Is Tofu?

Tofu is made from soybeans, but what you’re really tasting is transformation. It starts as soy milk, then gets curdled, pressed, and shaped into blocks. Understanding that basic structure is the key to unlocking all the different tofu types—and why they act the way they do in the pan. Here’s what happens in the process:

• Soybeans are soaked and blended into a creamy slurry, then strained to separate the milk.
• Soy milk is gently heated and combined with a coagulant to form curds.
• Those curds are scooped, pressed, and shaped into blocks—more pressing = firmer tofu.
• The result? A protein-rich base with different textures depending on moisture and press time.

From there, each tofu type develops its own personality. Silken tofu stays soft and jiggly. Firm and extra-firm varieties hold their shape for sautéing, grilling, or frying. The more you understand the structure, the easier it is to pick the right tofu for the right job.

Types of Tofu (From Silken to Super-Firm)

Most tofu types are defined by one thing: texture. It all comes down to how much water is left in the block. Some are soft and silky, barely holding their shape. Others are sturdy enough to take the heat of a skillet without falling apart. Here’s a breakdown of each type—from the most delicate to the most durable—and how to use them in recipes that actually work.

Silken Tofu

Silken tofu is the softest of the bunch—barely sliceable, often pourable, and smooth enough to slip off a spoon. Its texture is custardy and delicate, almost like set pudding, and it holds the highest water content of any tofu type.

Because it’s so soft, silken tofu blends effortlessly into creamy sauces, dressings, and desserts. Think protein-packed smoothies, dairy-free puddings, or a velvety base for vegan carbonara. It’s also the tofu you’ll find floating in miso soup—cut into cubes that gently fall apart with the nudge of a spoon.

You don’t press or crisp silken tofu. You simply open the package, drain off the liquid, and let it melt into whatever you’re making.

Soft Tofu

Soft tofu is a step up in structure from silken tofu. It’s still delicate, but firm enough to hold its shape when sliced—or at least stay mostly intact. The texture is smooth and slightly bouncy, like a very tender custard with just enough strength to stand on its own.

It works well in soups, stews, and gentle sautés where you want a bit more presence than silken tofu can give. You’ll see it in dishes like agedashi tofu, mapo tofu, or tucked into a spicy hot pot. It soaks up flavor beautifully and adds body without falling apart completely.

Soft tofu doesn’t need pressing—just a careful hand. Gently drain, slice, and let it settle into whatever you’re cooking. Think silky, but with a backbone.

Medium-Firm Tofu

Medium-firm tofu lives in the in-between. It’s tender enough to break with pressure, but solid enough to slice, cube, and gently stir without it falling apart. The texture is springy and moist—think soft vegan cheese meets sponge cake.

It holds up well in soups, saucy braises, or light stir-fries where you want tofu to soak up flavor but still offer some bite. You can simmer it, steam it, or crumble it into scrambles if you like a softer texture.

Pressing is optional here. A quick blot with a kitchen towel is usually enough. Medium-firm tofu works best when you want just a little structure, but not too much.

Firm Tofu

Firm tofu is where most people start—and for good reason. It’s sturdy enough to slice and flip without breaking, but still soft enough to absorb marinades and soak up flavor from the pan. The texture is compact but slightly springy, like fresh vegan mozzarella with more chew.

It’s one of the most versatile types of tofu: cube it for stir-fries, crumble it into a tofu scramble, or press it into patties and bake until crisp. It browns well in a hot skillet and holds up to all kinds of sauces, from creamy curry to sticky teriyaki.

Pressing is helpful but not essential—just wrap it in a towel and give it a few minutes under something heavy. Firm tofu plays well with whatever you throw at it, which makes it an easy favorite for everyday cooking.

Extra-Firm Tofu

Extra-firm tofu is the heavyweight of the tofu aisle. It’s dense, compact, and holds its shape through slicing, pressing, marinating, and high heat. The texture is sturdy and tight, with just enough give to keep things tender inside while crisping up on the outside.

This is your go-to for crispy tofu—especially if you’re baking, pan-frying, or air frying. It browns beautifully and soaks up marinade without falling apart. Toss it into grain bowls, stir-fries, noodle dishes, or layer it into sandwiches and wraps where you want texture with substance.

For best results, press it well and cut it into even cubes. A quick toss in cornstarch before cooking will help you get those golden, crispy edges tofu dreams are made of.

Super-Firm Tofu

Super-firm tofu is exactly what it sounds like: no wobble, no excess water, no pressing required. It’s dense, chewy, and packed with protein—almost meat-like in texture. If extra-firm tofu holds its shape, super-firm tofu keeps it locked in place.

This is a great option when you want something quick and hearty: cube it into salads, slice it into sandwiches, or pan-sear it into golden tofu waffles. It’s perfect for recipes that need structure and bite, like skewers or sheet-pan meals.

Look for it vacuum-sealed rather than floating in water. It’s ready to use straight from the package, which makes it one of the easiest tofu types to work with—especially on busy weeknights.

Specialty Tofu Types (Regional & Soy-Free)

If all you’ve ever known is a block of tofu in a plastic tub, you’re in for a treat. Around the world, tofu takes on some pretty unexpected forms—layered, spoonable, fermented, or even made without soy at all. Some cook up chewy and bold. Others just melt into whatever they’re paired with.

Here’s a quick rundown of a few lesser-known tofu types that might surprise you in the best way.

Yuba (Tofu Skin)

Yuba forms when soy milk is heated and a delicate skin rises to the surface—like the cream on top. Once lifted and folded, it becomes chewy, savory, and a little bit meaty. Toss it into stir-fries or cut it into ribbons for wraps and salads. It’s tofu’s chewy, layered alter ego.

Fermented Tofu

This one’s a flavor bomb. Soft, salty, and packed with umami, fermented tofu is tofu that’s been aged until it turns creamy and bold. It’s intense—but in a good way. Stir it into sauces, spread it onto rice, or let a little cube melt into congee.

Koya-Dofu (Freeze-Dried Tofu)

Koya-dofu starts dry and spongy, but once rehydrated, it soaks up broth like nothing else. It’s traditionally used in Japanese temple cuisine, and it’s perfect in simmered dishes or soups that need a little extra texture. Think of it as tofu with a memory—it absorbs whatever you give it.

Douhua (Tofu Pudding)

The softest tofu on the list. Douhua is gently set and usually served by the spoonful—often warm with ginger syrup or savory with soy sauce and scallions. You won’t be frying it, but you will want seconds.

Chickpea Tofu

No soy here. Chickpea tofu is made with chickpea flour and water, and it holds together beautifully when pan-fried or grilled. It’s got a firmer bite and a subtle, nutty flavor—great for bowls, skewers, or anyone going soy-free but still wanting that tofu vibe.

How to Prep Tofu (For Best Texture and Flavor)

Here’s the honest truth: tofu’s texture can either make the dish or totally throw it off. Prep it right, and you’ll get crispy edges, tender centers, and flavor that slaps. Prep it wrong, and it’s… well, just a bland, wet rectangle. These simple steps make all the difference.

Pressing Tofu

Pressing removes excess water so your tofu can absorb flavor and brown up nicely. Wrap it in a clean towel, set something heavy on top (like a cast iron skillet or a few cookbooks), and let it sit for 15–30 minutes. Or use a tofu press if you’ve got one.

No need to press silken or soft tofu—they’re too delicate. But for medium, firm, or extra-firm? Pressing is your new best friend.

Freezing Trick

This one’s underrated. Freeze your tofu (right in the package or drained), then thaw it fully before cooking. It changes the texture in the best way—making it chewier, spongier, and way more absorbent.

Perfect if you like tofu that soaks up marinades like a sponge and crisps up on the outside.

Crisping with Cornstarch

If you want crispy edges, this is the move. After pressing and cutting your tofu into cubes, toss it with a little cornstarch (and maybe a pinch of salt). Then pan-fry, bake, or air-fry until golden and crisp. It’s simple, but it changes everything.

Flavor-Boosting with Marinades

Tofu doesn’t come with built-in flavor—it needs you to do that part. After pressing, let it sit in a marinade for at least 30 minutes, or even overnight. Use soy sauce, vinegar, garlic, maple syrup, sesame oil—whatever fits your dish. Bonus tip: if you freeze and thaw it first, it’ll soak up even more flavor.

Best Tofu Brands To Try (And Where To Find Them)

If you’re standing in the tofu aisle wondering what to grab, we’ve got you. Tofu brands vary wildly in texture, water content, and flavor—and the brand you buy can make or break a dish. Some are spongey and strong enough for grilling. Others are soft, silky, and built for blending.

Below are some of the most trusted tofu brands in the U.S.—a mix of grocery store staples and small-batch makers. Whether you’re crisping cubes for stir-fry or spooning silken into a dessert, these brands offer a reliable starting point.

• Hodo Foods: Known for ultra-firm, pre-marinated tofu and yuba products. Great for bold flavors and chewy textures.
• Wildwood: Organic and high-protein tofu options with a slightly dense texture. Excellent for pan-frying and baking.
• Nasoya: Widely available with a range of firmness levels. A good all-purpose choice for everyday cooking.
• House Foods: Offers both American-style tofu and traditional Japanese silken. Their extra-firm is ideal for pressing.
• Mori-Nu: Shelf-stable silken tofu in aseptic boxes. Perfect for smoothies, sauces, and desserts.
• SoyBoy: Organic tofu with excellent water retention. Their “Tofu Lin” is pre-seasoned and ready to use.
• The Bridge: Italian brand with clean ingredients and smooth texture. More common in co-ops and specialty stores.
• Heiwa: Made in Maine, this small-batch tofu is soft and delicate, ideal for braising or cold salads.
• 365 Whole Foods Market: Affordable and accessible, with solid texture for stir-fries and scrambles.

Pro tip: If you’re after a specific texture, choose tofu labeled “super-firm” or “silken”—and skip anything just marked “firm” unless you’re planning to press it. Brand and water content matter more than the label suggests.

How to Use Tofu (Ideas for Every Texture)

You’ve got your tofu. Now what? Once you know how to cook tofu, the real fun starts—figuring out how to use it. Whether you’re working with silken, firm, or super-firm, there’s a perfect recipe waiting for it. Here’s how to break it down by type—so you can grab what’s in your fridge and make something good.

Silken

The blender loves silken tofu. Use it not only for smoothies or mousse, but also in place of ricotta in pasta, toast, or stuffed peppers. It offers creaminess without the dairy.

• Silken Tofu Pudding
• Fudgesicles
• Maple Cream Sauce
• Vegan Buffalo Chicken Dip

Soft or Medium-Firm

These soak up flavor like a sponge. Gently cube and drop into miso soup, hot pot, or anything brothy for a silky bite that melts into the moment. Here are more ideas:

• Yellow Curry With Tofu
• Vegan Chicken Pot Pie

Firm or Extra-Firm

These are your go-tos for bold flavor and golden edges. Crumble it into a pan with garlic and turmeric for a savory tofu scramble, or cube and sear until crispy for a fast stir-fry or tofu bowl. Dinner is sorted.

• Shredded Tofu Bowls
• Tofu Satay
• Teriyaki Tofu Recipe
• Eggplant Tofu

Super-Firm

It’s dense, meaty, and holds its shape like a champ. Slice into slabs for BBQ tofu sandwiches or marinate and thread onto skewers for a quick grill session. Give these a try!

• Buffalo Tofu Wings
• Vegan Chicken Noodle Soup
• Tofu Kebabs

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