All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Tofu products

Japanese tofu, even firm tofu, is on the soft end among Asian tofu.

Kinugoshidofu / silken or soft tofu

Momendofu / firm tofu
 Has rough texture and surface, and tastes more substantial than kinugoshidofu.

Yakidofu / broiled tofu
Broiled momendofu that has been pressed to remove some water, which makes yakidofu somewhat firmer than momendofu.

The broiled surface stays intact when cooked in broth.

Koyadofu / dried tofu
 Hydrate before use.

Atsuage deep-fried tofu
At least one Chinese tofu shop in the International District in Seattle makes atsuage with a soft texture, which is similar to the Japanese version.

Prep boiling required, especially if vacuumed packed. Good, fresh atsuage like the ones in the photo only need to have boiling water poured over them and be dried with paper towels to remove excess oil.

Usuage thin deep-fried tofu
Usually available in small square and large oblong shapes.

Added to various dishes as a key ingredient. Gives depth and a rich taste when cooked with other ingredients.
Often grilled for toasty texture.
Also often used as a packet or wrapper.
Prep boiling required.

Yuba dried tofu films

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