The more water, the softer or ‘silkier’ the tofu. But with less water, the tofu is firmer. The difference is in how much water is pressed out of the tofu. The more water you press out of it, the firmer it gets.
Of all the types of tofu, firm tofu is the most widely
available in supermarkets. Firm tofu is quite compact and is often packaged
soaked in liquid – the amount depends on the type of packaging.
Firm tofu doesn’t crumble when you pick it up and it is easy to chop. In the kitchen, firm tofu is the most versatile of the tofu types. It can be pan-fried, stir-fried, deep-fried, put in a stew, used as a filling or to make spreads. Be sure to fully dry firm tofu before cooking, to ensure it can absorb the marinade and will splatter less in the pan. Firm tofu can also be bought smoked or seasoned.
This tofu absorbs flavors well and can be stir-fried and pan-fried (how well it will hold together depends on the brand). It’s also great crumbled and used in tofu scramble and as a substitute for ricotta cheese.
From least firm to most firm, the most common types of tofu are silken, soft, medium, firm, extra firm, and super firm. Non-silken tofu is also known as regular tofu. … Kenny explains: “