A versatile ingredient that originated from ancient China, is known for its flavor, texture, and nutritional value from soybeans. This has made tofu a key component in various dishes, ranging from health-conscious to everyday meals.
Although many are probably aware that there exists many types of tofu, they can be broadly categorized into three main types:
Soft Tofu: Includes soft yellow tofu, silken tube tofu, Kinu Tofu and silken tofu
Firm Tofu: Includes firm yellow tofu, firm tofu and Momen Tofu
Fried Tofu: Includes thick Japanese-style fried tofu, fried tofu blocks, thin Japanese-style fried tofu, and fried tofu puffs.
Additionally, tofu skin, fermented tofu, and soy pudding also fall into the tofu category. The diversity of these tofu types stems from adaptations to various dishes, making it a popular ingredient to this day.
Kinu Tofu: Popular for its soft and smooth texture that is versatile for a variety of dishes such as braised tofu, miso tofu, fried tofu, baked tofu or in soups and stews. Furthermore, it's delicious on its own with kimchi or soy sauce.
Momen Tofu: Although slightly firmer than other types of tofu, Momen Tofu is popular and used in a variety of dishes such as tofu with sliced pork, fried tofu, kimchi stew with tofu, miso soup with tofu, Japanese-style stir-fried bitter gourd with tofu, as a side dish for steak, or simply baked with vegetables.
Tofu Skin: One of the most commonly found tofu in Mala hotpot. It is loved for its soft, melt-in-your-mouth texture that complements the flavors of soups and oyster sauce stir-fried dishes.
Besides the different types of tofu from soybean, ‘Tempeh' is gaining popularity as a high-protein, plant-based food choice. It is made from fermented soybeans without extensive processing, and uses natural ingredients. Therefore, making it a high protein ingredient that is also comparably as versatile as tofu for different culinary applications.
