Wo Chong · 14 oz
Wo Chong Extra Firm Tofu
What it is
This is a block of tofu made from soybeans and water. It has a dense texture and holds its shape well when cooked. Extra firm tofu is pressed to remove a significant amount of water, making it the most solid variety available. This processing contributes to its ability to be cubed, sliced, or crumbled without falling apart easily. It is a versatile ingredient often used in savory dishes.
How people cook with it
It absorbs marinades and flavors beautifully.
- Marinated and baked
- Cubed for stir-fries
- Crumbled for scrambles
- Fried until crispy
Before cooking, it is often recommended to press extra firm tofu to remove excess water. This can be done using a tofu press or by wrapping the block in paper towels and placing a heavy object on top. Once pressed, it can be cut into desired shapes. It readily accepts marinades, so soaking it for at least 30 minutes before cooking will impart more flavor. It can then be pan-fried, baked, grilled, or added directly to stews and curries.
How it differs from similar foods
Compared to silken or soft tofu, extra firm tofu has a much lower water content and a firmer, more cohesive texture. This makes it ideal for applications where the tofu needs to maintain its structure and not become mushy, unlike its softer counterparts which are better suited for blending into sauces or desserts.
How to keep the rest
After opening, store any unused portion of the tofu submerged in water in an airtight container in the refrigerator. Change the water daily. It should be used within a few days for best quality.