Firm? Extra-Firm? or Silken?
Select the right tofu for the right dish:
Firm tofu is the most common form. Often found packaged in the dairy section, it absorbs marinades well and can be cubed and added to green salads. Seasoned and quickly pan-fried, tofu has a crispy exterior and soft creamy middle. It can also be frozen and then crumbled, giving it the texture of ground beef.
Extra firm tofu makes people say "Tastes like chicken." This tofu is often used as a meat substitute in Asian or vegetarian dishes. To make it even more firm, it can be pressed: wrap the block in paper towels and placing a weight (like a dinner plate with a soup can or two on top). Grilled or fried, it works well in pastas, sandwiches, and curries.
Silken tofu is equivalent to a thin custard, or heavy cream. It works wonderfully as a base for dips and spreads. Puréed and used as a dairy alternative, it easily mixes into soups, bakes up in tasty desserts, or scrambles like eggs.