Grocery
Extra Firm Tofu
What it is
This is a block of tofu that has had most of its water pressed out. It has a dense, solid texture. This makes it hold its shape well when cooked. It is made from soybeans, water, and a coagulant.
How people cook with it
It is a popular ingredient in many cuisines. It can be prepared in a variety of ways.
- Marinated and baked
- Scrambled for breakfast
- Cubed and stir-fried
- Added to soups
Extra firm tofu is best when pressed to remove any remaining water. This can be done with a tofu press or by wrapping it in paper towels and placing a heavy object on top. Once pressed, it can be cut into cubes, slices, or crumbles. It absorbs marinades well, so marinating it before cooking is a good idea. It can be pan-fried until golden brown, baked until firm, or added directly to stews and curries. Its firm texture makes it suitable for dishes where you want the tofu to maintain its shape.
How it differs from similar foods
Compared to silken or soft tofu, extra firm tofu has a much lower water content. This results in a denser, chewier texture. It is less likely to fall apart during cooking. This makes it ideal for frying, grilling, or baking where a firm structure is desired.
How to keep the rest
After opening, store any unused portion in an airtight container submerged in water in the refrigerator. Change the water daily. It should be used within a few days for best quality.