Silken Tofu Silken tofu has higher water contents and a very soft texture. It is most suitable for cooking steamed, soup and cold dishes. Extra silken tofu is also available in supermarkets and it is best used for steaming and cooking in soups, especially as condiment for steamboat. Silken tofu usually comes in refrigerated packages, so do take note of the manufacturing and expiry dates for safe consumption.
Cold tossed tofu is a popular tofu dish eaten in the hot summer. It is incredibly easy to make! Simply pair it with chopped spring onion, soy sauce and some bonito flakes for a delightfully refreshing treat!
Pressed Tofu
Pressed tofu has lower water contents and a firmer texture one of the more versatile types of tofu, it can be pan-fried, stir-fried or deep-fried. To get rid of the gypsum taste in pressed tofu, you can soak it in salt water briefly then rinse with water. If cooking braised or stir-fried dishes, it is advisable to pan-fry or deep-fry the tofu first. This will help strengthen the tofu's shape and prevent it from breaking up when the dish is done.
Frozen tofu is made by freezing pressed tofu overnight. This gives the tofu a honeycomb texture and its porous texture allows flavours to penetrate easily. This is why frozen tofu is most suitable for cooking dishes with gravy.
Tofu / Bean curd Cooking Tips
Pan-fry
To prevent oil splatters, pat the tofu very dry using paper napkins before frying it in the pan.
Deep-fry
For a crispy crust, be sure to use enough oil and high heat for deep-frying.
Cold-toss
Place tofu in water, add a little salt and bring to a boil over low heat. Then remove and plunge in cold water or ice to cool. This removes any puckery taste for a more refreshing flavour.
Braise
Pan-fry or deep-fry tofu till golden-brown to help retain its shape before cooking with other ingredients.
Steam
As tofu is very bland, it tastes best when steamed with other ingredients and seasonings. A unique way is to wrap the tofu with lotus leaves, whereby the fragrance of the leaves infuses the steamed tofu to give it a special aroma.
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