So you’ve decided to make a tofu recipe. Now you’re in the supermarket staring at over three types of tofu, not knowing which one to pick. And there’s even tofu in a tube—what even is that?!
The first thing you need to know about tofu is that it’s not a one-all ingredient. It comes in all shapes and sizes with varying textures depending on how it was processed. And each one functions differently, so there’s a right (and wrong) one to use for specific methods.
In Metro Manila, the most common types of tofu you’ll find aretokwa, firm tofu, egg tofu, soft tofu, and silken tofu. This guide breaks down each one so you know which one to use for different recipes.
Tokwa
Tokwa is the Filipino term for tofu. It’s typically in block form and is drier than firm tofu, making it a close equivalent of extra-firm tofu. It’s also slightly tangy and has a thicker “skin.”
You’ll find tokwa used in most Filipino tofu dishes such astokwa’t baboy andadobong tokwa. It’s denser, so you can agitate it in a pan (i.e. for stir-fries) without the risk of it falling apart. Because it doesn’t have a lot of water content, it cooks faster; though the trade-off is that it takes on less flavor than softer types of tofu.
Firm Tofu
Firm tofu is—as the name suggests—firm. It’s pressed, so it contains less water. That means it holds its shape very well during cooking; it doesn’t break too easily. It also absorbs flavor very well, given that you season or marinate it as you would meat. When cooked, firm tofu has an almost rubbery texture that precedes a soft center.
If you’re making savory recipes and you’re not sure what type of tofu to buy, firm tofu is probably the safest choice because of its versatility. You can use it as a meat substitute, fry it, bake it, or even use it to fill dumplings. It’s great to crumble into smaller pieces for tofu scramble, and works as a substitute for ricotta or feta cheese.
Egg Tofu
Egg tofu falls in between firm and soft tofu. It’s made using eggs, which helps it become more stable, though it’s still creamy and delicate. You can pan-fry it, but it can’t take a lot of agitation. So it’s best to handle egg tofu with silicon kitchen utensils to avoid piercing through it.
Egg tofu comes in plastic tubes. To use it, you slice it through the packaging (there’s usually a line that tells you where to do it), then squeeze out the tofu. After that, you can slice it up into disks.
Egg tofu is also called “scallop tofu” because it resembles scallops once sliced.
Silken Tofu
Silken tofu is an unpressed and undrained type of tofu—it’s basically coagulated soy milk. It has a more jelly-like, custardy texture; it’s so soft that it’s scoopable. That said, it comes in three consistencies: soft, firm, or extra firm, depending on the amount of soy protein it contains. (Most supermarkets only sell one type of silken tofu and you can use whichever for recipes that call for it without specificity.) Silken tofu also has a more delicate flavor, and it can take on almost any taste you mix it with.
You can use silken tofu for hotpots and soups (it’s what’s used in Korean spicy tofu soup) or add it to sweet stuff like smoothies and desserts, as well as blended food. For general use, you can interchange it with soft tofu.
FAQs
In Metro Manila, the most common types of tofu you'll find are tokwa, firm tofu, egg tofu, soft tofu, and silken tofu.
What are the 5 types of tofu? ›
From least firm to most firm, the most common types of tofu are silken, soft, medium, firm, extra firm, and super firm. Non-silken tofu is also known as regular tofu.
Is tofu common in the Philippines? ›
We Filipinos love tofu, or tokwa, as we know it, and incorporate it into all sorts of dishes. Tofu is a great meat substitute, soaking up the rich flavors that come with many of our main courses. But it's also wonderful on its own, and is great in stir fry and other meals.
What is the difference between tofu and tokwa? ›
Tofu is softer and smoother. Tokwa is drier and tougher. All tokwa are tofu but not all tofu are tokwa.
Which tofu is most popular? ›
Firm and extra-firm tofu are most commonly used in Western recipes, as the mostly solid texture is easy to cut, easy to fry, easy to grill and easy to eat.
Which tofu is healthiest? ›
For relatively similar serving sizes, the nutrition differences between silken and firm tofu are pretty big. Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.
Which tofu is tasty? ›
Silken tofu
It also has the least fat content. Blend silken tofu with smoothies, dips or soft cheeses or whip it with honey and pair it with fruit. Silken tofu is also delicious braised with beef or pork, Chinese-style, or add it to soups or broths at the end of cooking.
What are the different types of tofu in the Philippines? ›
And each one functions differently, so there's a right (and wrong) one to use for specific methods. In Metro Manila, the most common types of tofu you'll find are tokwa, firm tofu, egg tofu, soft tofu, and silken tofu. This guide breaks down each one so you know which one to use for different recipes.
What is the best tofu to cook? ›
Soft silken tofu would be my choice for blending into desserts or slicing into miso soup, but if you're serving it as a main dish or topping it onto bowls, extra-firm is what you'll need. It has a heartier, denser texture and less water content than other types of tofu.
Is tofu even healthy? ›
Is tofu actually healthy? If you consider its minerals and vitamins alone, tofu is a healthy choice for people to consider, says Mok. But “a misconception is how soy impacts hormone levels,” she says, “And [that] eating too much soy may be causing some health issues.” Mok says this is untrue.
Tofu Market Regional Insights:
Japan is the largest consumer of Tofu as the hub for the largest number of manufacturers and easy availability.
Why do Asians eat so much tofu? ›
Some scholars believe tofu arrived in Vietnam during the 10th and 11th centuries. It spread to other parts of Southeast Asia as well. This probably coincided with the spread of Buddhism as it is an important source of protein in the vegetarian diet of East Asian Buddhism.
Are you supposed to wash tofu? ›
After removing the tofu from its package, rinse it and then remove the water. For soft tofu, just drain it and blot it dry; but for medium, firm and extra-firm tofu, simple draining isn't enough—you need to press the water out. Think of it this way: Tofu is porous, like a sponge.
What is tempeh vs tofu? ›
As a result of their different production processes, tempeh and tofu have differing textures. While tofu is smooth and soft, tempeh is firm, dense, and chewy. The taste also differs: tofu is bland and neutral and tempeh is a little more earthy and nutty.
Which type of tofu has the most protein? ›
For a general estimate, here's how much protein each type of tofu has in a 100-gram serving, according to the United States Department of Agriculture (USDA): Extra firm tofu: 7.4 grams. Firm Tofu: 6.9 grams. Silken Tofu: 4.8 grams.
What tofu is best to eat raw? ›
For Eating Raw: Pretty straightforward. Soft and silken tofu are ready to go right out of the package (though, technically, any tofu can be eaten raw). Drain off the excess water, and eat up! Draining/Blotting: For block tofu, I like to slit the package and drain out the packing water.
