Beginner’s Guide to Tofu Terms: Everything You Need to Know

If you’re new to tofu, you may have come across unfamiliar terms that make the whole process sound complicated. Nigari, coagulation, pressing, fermentation—what does it all mean?

Understanding these terms not only helps you choose the right type of tofu but also gives you a deeper appreciation for how this versatile plant-based ingredient is made and used in cooking.

This beginner-friendly guide will walk you through the essential tofu terminology, complete with specific examples of how to use different types of tofu in real dishes.

1. Tofu Basics: Understanding Different Types and Their Uses

Before diving into the technical terms, let’s start with the types of tofu you’ll commonly find in stores and how they’re best used.

Silken Tofu

🔹 Texture: Soft, custard-like, delicate.
🔹 Best for: Miso soup, smoothies, vegan cheesecakes, creamy sauces.
🔹 How to Use It: Blend silken tofu into a dairy-free chocolate mousse, whisk it into a rich miso soup, or use it as an egg replacement in vegan quiche.

Soft Tofu

🔹 Texture: Slightly firmer than silken but still delicate.
🔹 Best for: Soups, curries, scrambles, dips.
🔹 How to Use It: Soft tofu is ideal for mapo tofu, where it soaks up bold, spicy sauces, or mashed into vegan egg salad for a creamy texture.

Firm Tofu

🔹 Texture: Holds its shape but is still slightly soft inside.
🔹 Best for: Stir-fries, pan-frying, salads, sandwiches.
🔹 How to Use It: Slice firm tofu into cubes, marinate in soy sauce and garlic, then pan-fry for a crispy exterior and tender inside. Perfect for Buddha bowls or Thai peanut tofu salad.

Extra-Firm Tofu

🔹 Texture: Dense, chewy, with very little moisture.
🔹 Best for: Grilling, deep-frying, kebabs, BBQ dishes.
🔹 How to Use It: Coat extra-firm tofu in cornstarch and pan-fry for crispy tofu nuggets, or slice it into steaks and grill with teriyaki glaze.

Fermented Tofu

🔹 Texture: Creamy, spreadable, or firm with a tangy flavour.
🔹 Best for: Congee, braised dishes, dipping sauces.
🔹 How to Use It: Mix fermented tofu into stir-fry sauces for extra umami, or spread it onto steamed buns for a bold, salty kick.

2. The Science of Tofu-Making: Key Terms

Tofu-making is a fascinating process that blends chemistry and tradition. Here are the essential terms you’ll need to know:

Soy Milk

The liquid extracted from the ground, soaked, and boiled soybeans, forming the base of tofu.

Coagulation

The process of curdling soy milk to form solid tofu curds. This is the step where tofu changes from liquid to solid.

Coagulants

Substances added to soy milk to solidify proteins and create curds. Different coagulants affect the texture of tofu:

🔹 Nigari (Magnesium Chloride): Traditional Japanese coagulant that creates soft, delicate tofu—used in yudofu (Japanese hot tofu stew).
🔹 Calcium Sulfate (Gypsum): Common in Chinese tofu-making, yielding firm tofu, ideal for stir-fries and braised tofu dishes.
🔹 GDL (Glucono Delta-Lactone): Used for silken tofu, perfect for vegan puddings and soft tofu desserts.

Curds

The solid pieces form when soy milk is coagulated. These curds are pressed into blocks to make tofu.

Okara

The by-product of tofu-making, consisting of soybean pulp left after straining soy milk. It’s used in soups, veggie patties, and baking.

3. Tofu Preparation: Essential Terms and Their Uses

Tofu can be prepared in many ways, each affecting its texture and flavour.

Pressing

The process of removing excess water from tofu to make it firmer and more absorbent. Pressed tofu holds its shape better and crisps up well when cooked.

🔹 Best for: Extra-firm tofu recipes like grilled tofu skewers and tofu schnitzel.

Marinating

Tofu absorbs flavours best when marinated. Use strong seasonings like soy sauce, garlic, and ginger for best results.

🔹 Best for: Firm tofu in BBQ tofu burgers or spicy Korean tofu bowls.

Freezing

Freezing tofu changes its texture, making it chewier and spongier. Once thawed, it absorbs marinades even better.

🔹 Best for: Adding to curries and stews, like vegan butter tofu.

Pan-Frying

Cooking tofu in a shallow layer of oil to create a crispy, golden-brown exterior.

🔹 Best for: Crispy tofu tacos and garlic tofu stir-fry.

Deep-Frying

Submerging tofu in hot oil for an ultra-crispy texture.

🔹 Best for: Agedashi tofu (crispy Japanese tofu in broth).

Fermenting

A method where tofu is aged in brine, rice wine, or spices, developing a stronger umami taste.

🔹 Best for: Adding to mapo tofu for extra flavour.

4. Conclusion: Mastering Tofu Starts with Knowing the Terms

Tofu is one of the most versatile ingredients in plant-based cooking, but understanding the terminology behind it allows you to choose the right type, apply the best cooking methods, and appreciate its rich history.

Now that you know the difference between firm and silken tofu, nigari and calcium sulfate, pressing and fermenting, you’re ready to cook tofu with confidence.

What’s your favourite way to prepare tofu? Share your go-to tofu recipe in the comments!