—explained, “One of the most fascinating things about tofu is that it’s not a monolithic ingredient. There are so many different types, all aimed at a different texture, mouthfeel, or cooking application. It can be crispy, silky, chewy, soft … it can be prepared raw, stir-fried, braised, fried, and in soups or hot pots. It all depends on the type of tofu you’re using. We even freeze firm tofu in order to give it a different texture for hot pots and soups.”
When purchasing tofu, it is essential to understand that tofu is found in two sections of the grocery store—the refrigerated section and the shelf-stable section (typically by the dried seaweed and soy sauces). The shelf-stable tofu sold in the aseptic package is of the silken variety. This tofu is very delicate—even the silken firm variety—and will fall apart if pressed, seared, grilled, or generally heated at all. It’s meant to be used in dressings, sauces, and creamy desserts. Vegan bakers have also had some success with using it as an egg replacer in baked goods when blended into a recipe. You’ve been warned: if your grocery delivery accidentally comes with silken tofu and you think you’ll “just try it” in your stir-fry, you will be disappointed.