Grocery
Extra Firm Tofu
What it is
This is a block of firm tofu made from soybeans. It has a dense texture and holds its shape well when cooked. It is a versatile ingredient that can be used in many different dishes. This type of tofu is pressed to remove a significant amount of water, resulting in a firmer consistency compared to silken or soft tofu. Its neutral flavor makes it an excellent base for absorbing marinades and spices.
How people cook with it
It can be prepared in a variety of ways to suit different culinary styles.
- Marinated and baked
- Cubed and stir-fried
- Scrambled for breakfast
- Added to soups
Before cooking, it is often recommended to press the extra firm tofu to remove excess water. This can be done using a tofu press or 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, so soaking it for a period before cooking will impart flavor. It can then be pan-fried until golden brown, baked until crispy, or added directly to stews and curries.
How it differs from similar foods
Compared to softer varieties of tofu, extra firm tofu contains less water. This makes it more substantial and less likely to fall apart during cooking. Its firmer texture allows it to achieve a satisfying chewiness when fried or baked, similar to some meat textures.
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 optimal freshness.