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