Regular tofu is pressed and has a somewhat spongy texture, and comes in several varieties distinguished by how much water is pressed out. Soft tofu has the least amount of water pressed out, while super-firm has a low moisture content and a dense texture.
This type of tofu is used primarily in Asian dishes. It is a little more compact than silken but still soft. Regular tofu easily soaks up the flavors of sauces and broths and so is often used in noodle soups and stews. You can also make delicious spreads using regular tofu, or ‘scrambled’ tofu, a vegetarian takes on scrambled eggs. Don’t pan-fry or deep-fry regular tofu as it is likely to crumble.