Types of Tofu and How to Cook Them: A Complete Chinese Tofu Guide

Short Answer

Various types of Chinese tofu on a cutting board

Different tofu varieties arranged for comparison, showing the range from silken to extra-firm

Deep Dive

Types of Chinese Tofu

• Silken tofu (嫩豆腐, nèn dòufu): Also called soft tofu or Japanese-style tofu. It has a custard-like texture and is very delicate. Best for cold dishes, soups, and blending into sauces. It breaks easily, so handle with care.
• Soft tofu (软豆腐, ruǎn dòufu): Slightly firmer than silken but still delicate. Good for soups and gentle braising.
• Firm tofu (老豆腐, lǎo dòufu): The most versatile type. Holds its shape during stir-frying and braising. Has a slightly spongy texture that absorbs flavors well.
• Extra-firm tofu (压豆腐, yā dòufu): Pressed to remove more water. Excellent for stir-frying and deep-frying. Holds its shape well and develops a crispy exterior.
• Dried tofu (豆腐干, dòufu gān): Very firm, pressed tofu that is sliced thin. Used in stir-fries, salads, and as a snack. Comes in various shapes and seasonings.
• Tofu skin (腐皮, fǔ pí): Thin sheets of tofu that can be rolled, folded, or used as wrappers. Common in dim sum and vegetarian cooking.
• Tofu puffs (油豆腐, yóu dòufu): Deep-fried tofu that is puffy and spongy. Excellent for absorbing sauces in braised dishes and hot pots.
• Stinky tofu (臭豆腐, chòu dòufu): Fermented tofu with a strong, pungent smell. An acquired taste, but beloved as a street food, especially in Hunan and Taiwan.
• Fermented tofu (腐乳, fǔrǔ): Also called fermented bean curd. A condiment similar to cheese, used to flavor sauces, marinades, and rice porridge.

How to Press and Prepare Tofu

• Pressing firm tofu: Wrap tofu blocks in paper towels or a clean cloth. Place a heavy object on top (a plate with canned goods works well). Press for 15-30 minutes to remove excess water. This helps tofu crisp up when fried.
• Freezing technique: Freeze tofu overnight, then thaw it completely. This changes the texture, making it chewier and more porous, perfect for absorbing marinades.
• Salting: Sprinkle salt on tofu and let it sit for 15 minutes. This draws out moisture and seasons the tofu.
• Blanching: Briefly blanch tofu in boiling water for 2-3 minutes. This firms it up and removes the raw bean taste.

Essential Tofu Recipes

• Mapo Tofu (麻婆豆腐): A Sichuan classic with silken tofu, ground pork, doubanjiang (fermented bean paste), and Sichuan peppercorns. The tofu should be silky and the sauce fiery.
• Cold Tofu (凉拌豆腐): Silken tofu served cold with soy sauce, sesame oil, green onions, and chili oil. A refreshing summer dish.
• Tofu Stir-Fry (炒豆腐): Firm tofu cubed and stir-fried with vegetables and your choice of protein. Press the tofu well for the best texture.
• Braised Tofu (红烧豆腐): Firm or extra-firm tofu braised in a savory sauce with mushrooms and vegetables. The tofu absorbs the rich flavors.
• Tofu Soup (豆腐汤): Silken tofu in a light broth with vegetables, eggs, or seafood. Common in home cooking.
• Stinky Tofu (臭豆腐): Deep-fried fermented tofu served with pickled vegetables and chili sauce. A beloved street food that smells terrible but tastes wonderful.

Storage Tips

• Fresh tofu: Store in water in the refrigerator. Change the water daily. Use within 3-5 days.
• Opened tofu: Submerge in water in an airtight container. Keeps for 3-5 days.
• Tofu puffs: Store in the refrigerator for up to a week, or freeze for longer storage.
• Fermented tofu: Keeps for months in the refrigerator after opening.