Confused About Tofu? These Are The Differences Between Each Type

Confused about tofu? Here are the most popular types of tofu you'll find in the grocery store, and how best to use them.

Transcript

00:00When looking at the grocery store shelf you'll probably notice these types of tofu.

00:04Here are the differences between each. Extra firm tofu is a type of cottony or block tofu.

00:11This is made when soy milk is coagulated to form curds and the curds are then pressed into a block.

00:16Medium tofu is also cottony or block tofu. It's not pressed quite as much as extra firm

00:22so it's a little bit more tender. It's often cut up and used in soups like miso soup or in saucy

00:28dishes. For example you might make a great vegan sog paneer using tofu instead of paneer so

00:36sog tofu I guess. Next there's silken tofu. Unlike cottony or block tofu where the soy milk is

00:43coagulated with silken tofu it's not coagulated. For this reason it's often good blended into

00:50things like soups or smoothies. You can also make a great vegan mousse with it. Now let's talk about

00:56marinated and baked tofu. This is tofu that has been marinated and baked so it becomes dense and

01:03chewy. It's super snackable. Another less common tofu type you'll see is nari. This is tofu that

01:10has been fried until it puffs like a pita pocket. Lastly let's talk about yuba. Yuba is actually

01:18dried bean curd skin. It rises to the top of the liquid when tofu is being made. It might sound a

01:27little strange but it is truly delicious. You can eat it as is. You can cut up pieces and drop it

01:36into soups into broths for really delicious texture. You can also fry it which is my personal

01:43favorite and it becomes like this a really crispy croutony crunchy thing for salads.