Kinugoshidofu / silken or soft tofu
Momendofu / firm tofu
Yakidofu / broiled tofu
The broiled surface stays intact when cooked in broth.
Koyadofu / dried tofu
Atsuage deep-fried tofu
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
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