Making Tofu

Soya beans are soaked, boiled, mashed and then sieved to prodouce soya "milk". Curds are then produces with the addition of a coagulant and while warm, these are set in moulds for several hours. Finally, the tofu is release into a water tank to firm and cool further. When firm tofu is made cotton cloths are laid across the base of the moulds to allow excess water to drain away. This often results in a dinstinctive cloth mark on th side of the tofu block. Silken tofu, on the other hand is made with thicker soya milk and isn't drained.

clockwise from left:silken tofu,

lightly seared tofu and firm tofu

Firm Tofu

Called the cotton strained tofu becuase of the way it is made. It is harder to crumble. It is shaped into firm blocks or cakes measuring about 7.5cm/3 inch square and 2.5cm/1in think. It is available fresh or in vacuum packs, which need to be drained before use. For best result firm tofu should be pressed before use to remove the excess water.

Firm tofu that is vacuum packed will keep for weeks in the refrigerator. Fresh firm tofu should be kept submerged in water in a plastic box in the refigerator. Change the water daily and use the tofu within a week. Freezing is not recommended as this alters the texture of the tofu.

clockwise from left:silken tofu, thin deep fried
tofu sheets, firm tofu and thick deep fried tofu

Silken Tofu


Has finer texture than firm tofu and is available fresh and in long-life vacuum pakcs. It is soft and breaks down easiy. so is best added at the last miute oto soups or srinkled over stir-frieds or salads. It is suitable for sauces, dips, salad dressing and sweet fools or whips as it imparts a rich creamy texture and takes on intense flavours.

Marinated Tofu


Also known as the pressed tofu, marinated tofu is made by compressing fresh tofu until almost all of the liquid has beed squeezed out, leaving a solid block with a smooth texture. The tofu is then marinated in a mixture of soy sauce and pwder, which colours the outside a rich dark brown, while the inside remains white.


marinated tofu





Smoked Tofu

Firm tofu is also availbale smoked, which adds a distinctive flavoirui. Some brans have added ingredients such as spices and herbs. Smoked tofu will keep up for up to one month in the refrigerator.

Frozen Tofu















Deep fried Tofu


Bean Curd Skin

These are from soya milk. A large pan of the milk is brought to the boil, then the think layer of skin that forms on the surface is skimmed off with a stick in a single action and hung up to dry. When dry, the milk forms a flat sheet of skin.

bean curd skin

resource:TOFU by becky johnson