Ranging by texture from hard to soft:
- Extra firm (dry tofu):contains the least amount of moisture of all fresh tofu and has the firmness of fully cooked meat and a somewhat rubbery feel similar to that of paneer.
- Firm (Lao tofu): substantial consistency which can maintain its shape after hours of broiling or grilling.
- Medium firm (Pei-tofu, Northern): the most versatile use after decoct for stir-fries and one pot meals makes everything heartier.
- Soft (nan-tofu, Southern): with a soft texture that you need to slide it into the sauce gently when cooking just like tofu in Miso soup or Ma-po tofu (spicy tofu) . Cannot be stirred unless you want disintegrate.
- Silk (tender tofu): firm enough to stand on a plate, and wonderful for a cold appetizer, drizzled with soy sauce and sprinkled with bonito flakes.
- Tofu Brain (Dou Hua): too moisture to have its own shape, so it is severed by bow with seasoning or gravy just like soup.
Why Chinese people love tofu?
- Health care: High protein yet lower fat than meat. Also with abundant Isoflavones to protect breast cancer.
- Historical and geographical: soy is an easy-to-get source of protein rather than meat for vase farming population.
- Believes:Chinese believe eating tofu can help you keep on healthy diet and make your body function well.
There will be a Tofu recipe series in my blog. Check it out for further info~