Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Nov 6, 2011 03:05 PM

Firm tofu VS soft (silken) tofu

which one prefer to eat? why?

  1. Click to Upload a photo (10 MB limit)
  1. Generally, I like soft tofu in casseroles and firm tofu in stir fries. Why does it have to be either/or?

    2 Replies
    1. re: small h

      Right. It all depends on what you are planning to do with it.

      1. re: scoopG

        Agreed. Firm and soft tofu are used in different preparations.

    2. Depends on what you're using the tofu for. Depending on the purpose, in Korean cuisine, you use certain types of tofu of varying hardness or softness. Some of it is also a matter of taste. I tend to use the hard tofu for "gigae", though I know some people prefer to use softer tofu. For mandoo, you use the harder tofu.

      1. I find that silken tofu is more forgiving even if you don't use the best quality tofu, or at least, my taste buds are much more tolerant of silken tofu even if it's not the best quality. However, I find most firm tofu to be atrocious because honestly, they just aren't good quality. I still haven't found a good source for getting high quality, fresh firm tofu yet.

        So, I prefer silken tofu, because even mediocre packaged silken tofu tastes decent to my taste buds.

        1. Aww, that's not fair, that's like asking which child is your favorite? :)

          I LOVE tubu (korean for tofu) so can't say if I prefer firm over soft.. if it's there I'll eat it! But the firm tubu is more versatile when it comes to cooking so I find myself buying that more than the silken tubu which I only really use for jigaes.

          1. I have a fairly strong preference for silken tofu. I find it stands much better on its own, while the firmer tofus tend to be dominated by the flavours they're cooked it.

            The really firm tofu is probably my least favourite type of tofu, after silken tofu, tofu skins, and the stuff that's frozen and thawed to give it a porous texture (great in hot-pot).