Soy Shop
Soy Shop Firm Tofu
What it is
This is a block of firm tofu, made from soybeans and water. It has a dense texture and holds its shape well when cooked. Firm tofu is a versatile ingredient that can be used in a wide variety of dishes. The texture makes it suitable for recipes where you want the tofu to remain intact.
How people cook with it
Firm tofu is excellent for absorbing flavors and can be prepared in many ways.
- Marinated and grilled
- Cubed and stir-fried
- Crumbled into scrambles
- Added to soups
Before cooking, it is often beneficial to press firm tofu to remove excess water. This can be done by wrapping it in paper towels and placing a heavy object on top for at least 30 minutes. Once pressed, it can be cut into cubes, slices, or crumbles. It readily absorbs marinades, making it ideal for grilling or baking. It also holds up well in stir-fries and can be pan-fried until golden brown and crispy. For a softer texture, it can be simmered in broths or sauces.
How it differs from similar foods
Compared to silken or soft tofu, firm tofu has a much denser and more solid consistency. This makes it less likely to break apart during cooking. It contains less water than softer varieties, allowing it to achieve a chewier texture when fried or baked.
How to keep the rest
After opening, store any unused portion of the firm 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 for optimal quality.