Tofu is made by curding soymilk made from the mighty soybean, much in the same way cheese is made from milk. Making tofu starts with grinding soybeans with water and heating them. The soymilk is separated from the solids. The hot soymilk is stirred and a natural firming agent known as a coagulant is added. Curds form and when ready they are poured into a forming box and the liquid (whey) is pressed out. The pressing action forms the curd into a tofu block which is known as bean curd.

Tofu comes in different textures

• Stir-frying? Use Extra-Firm.
• Baked BBQ? Use Firm.
• Need a quick salad? Use Cubed.
• Making a creamy dip or soup? Use Soft.
• Blending ia smoothie? Use Silken.

What is the difference between textures?

Tofu is made with natural coagulants which creates different textures depending on how much is used. The texture also varies depending on how much water is used for each type. Simple as that!