Soft Tofu
Soft tofu sits between silken and firm in texture -- delicate enough to break apart easily, but substantial enough to hold a rough cube shape in soups, stews, and braises.
How to buy
Soft tofu is usually sold packed in water in sealed tubs; check the expiration date and look for a pack with no cloudiness or off smell in the liquid. It's typically labeled simply 'soft' and sits between the silkiest custard-style tofu and the sturdier firm blocks used for stir-frying.
How to store
Keep it refrigerated in its original packing liquid until you're ready to use it. Once opened, store any leftover tofu submerged in fresh water in a sealed container, changing the water daily, and use within 3-5 days. Avoid freezing -- it turns spongy and loses the delicate texture that makes soft tofu useful in soups.
Culinary profile
- Flavor
- Very mild and faintly beany on its own, which is exactly why it works well in broths and stews -- it soaks up the flavor of whatever it's simmered in.
- Texture
- Delicate and custardy, breaking apart easily if stirred too roughly, but just firm enough to hold a spoonable cube shape in soup.
- Aroma
- A faint soy aroma with little else distinctive about it.
How to prepare
- Cubed for soup — Cut into gentle cubes and added near the end of cooking so it doesn't break apart.
- Simmered in broth — Added to a simmering stew or hot pot to soak up surrounding flavor.
- Spooned as a topping — Scooped gently over rice or noodles rather than cut cleanly.
- Steamed with toppings — Steamed whole and topped with soy, scallion, and chile oil.
- Blended into sauces — Puréed for a lighter, still-creamy base in dressings or dips.
Classic dishes
Chinese
- Mapo tofu — Soft tofu simmered in a spicy, numbing sauce with ground pork and fermented chile bean paste.
- Egg drop and tofu soup — A light broth thickened with egg and studded with cubes of soft tofu.
- Braised tofu with mushrooms — Soft tofu simmered gently in a savory mushroom and soy braise.
- Vegetarian hot and sour soup — A tangy, peppery soup with soft tofu cubes suspended in the broth.
- Clear tofu and vegetable soup — A light, savory broth soup with soft tofu and simple vegetables.
- Tofu congee topping — Soft tofu spooned over rice congee for a mild, comforting addition.
Japanese
- Yudofu — Tofu gently simmered in a simple kombu broth and served with dipping sauce.
- Hiyayakko — Chilled soft tofu topped with scallion, ginger, and soy sauce.
- Miso soup with soft tofu — A classic miso broth with small cubes of soft tofu floating throughout.
- Agedashi tofu — Lightly dusted and fried tofu served in a savory dashi-based sauce.
- Tofu nabe hot pot — Soft tofu simmered tableside in a communal hot pot with vegetables and protein.
Thai
- Tom yum with soft tofu — A sour, spicy soup given a milder, vegetarian-friendly body with soft tofu.
Korean
- Sundubu-jjigae — A bubbling soft tofu stew with chile, seafood or pork, and a raw egg cracked in at the end.
- Kimchi-tofu jjigae — A spicy kimchi stew rounded out with soft cubes of tofu.
- Doenjang-jjigae with tofu — A fermented soybean paste stew simmered with soft tofu and vegetables.
Substitutions
- Silken Tofu — Use silken tofu for an even smoother, more custard-like result in soups, though it breaks apart more easily.
- Firm Tofu — Use firm tofu if you need the cubes to hold together more sturdily through longer simmering.