H-E-B · 14 oz
H-E-B Extra Firm Tofu
What it is
It has a dense, solid texture that holds its shape well during cooking. The neutral flavor makes it a versatile ingredient that can absorb marinades and spices. It is made from soybeans and water, with a coagulant added to solidify the soy milk into curds.
How people cook with it
It can be prepared in a variety of ways to suit different culinary styles.
- Marinated and baked
- Scrambled into breakfast dishes
- Cubed for stir-fries
- Fried until crispy
Before cooking, it is often recommended to press the tofu to remove excess water, which helps it achieve a firmer texture and absorb marinades better. 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 sliced, cubed, or crumbled. It readily takes on the flavors of sauces, spices, and herbs it is cooked with, making it adaptable to many cuisines.
How it differs from similar foods
Compared to silken or soft tofu, extra firm tofu contains significantly less water. This results in a much denser, chewier texture that is less likely to fall apart when handled or cooked. Its firmness makes it ideal for applications where the tofu needs to maintain its structure.
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 to keep it fresh. It is best to use the remaining tofu within 3 to 5 days.