The Forgotten Forms of Tofu: Unique Types & How to Use Them
📜 Introduction: Tofu Beyond the Basics
Most people know silken, firm, and extra-firm tofu, but that’s just the beginning. Across different cultures, tofu has been layered, frozen, fermented, dried, aged, and even infused with other ingredients, creating a variety of flavours and textures that many people have never tried.
These lesser-known tofu styles reflect centuries of culinary traditions, showing just how diverse this humble soy-based ingredient can be. Whether you’re a longtime tofu lover or someone exploring plant-based eating, discovering these forgotten forms will expand the way you think about tofu.
📌 What You’ll Learn:
✅ The origins and history of these rare tofu types.
✅ How different cultures have developed unique forms of tofu.
✅ How to use these varieties in plant-based cooking.
🥢 1. The Soft & Silky Tofu Variations
Soft, delicate, and smooth, these tofu varieties are often used in soups, light frying, or as cold dishes.
🟡 Egg Tofu (Japan & China)
📍 Cultural History:
A staple in Japanese and Chinese cuisine, egg tofu was first developed in Zen Buddhist monasteries as a high-protein, easy-to-digest food.
Traditionally, long turmeric (Curcuma longa) was used to give it its signature golden colour without using eggs.
📍 Texture:
Custard-like, soft, and smooth.
📍 How to Use:
Japan: Simmered in a dashi broth or lightly pan-fried.
China: Served in hot pots or braised in soy-based sauces.
Often sold in cylindrical tubes, making slicing easy.
🟡 Almond & Peanut Tofu (China & Taiwan)
📍 Cultural History:
Almond tofu was a luxury dish in imperial China, often served as a dessert.
Peanut tofu gained popularity in Taiwan as a soy-free alternative during soybean shortages.
📍 Texture:
Smooth, delicate, and slightly gelatinous.
📍 How to Use:
Typically served cold with light syrup or fruit.
Sliced into cubes and used in Sichuan-style cold appetizers.
🔥 2. The Firmer, Chewier Tofu Varieties
Dense and structured, these tofu types hold up well in stir-frying, braising, and grilling.
🟠 Thousand-Layer Tofu (China)
📍 Cultural History:
Created during the Tang Dynasty (618–907 AD), this tofu was carefully pressed and folded, resulting in delicate, paper-thin layers.
📍 Texture:
Layered, slightly chewy, and firm.
📍 How to Use:
Braising is ideal since the layers absorb rich sauces, creating a flavour-packed dish.
Sliced thinly and stir-fried for a uniquely textured bite.
🟠 Sufu (Fermented Tofu, China & Vietnam)
📍 Cultural History:
A 2,000-year-old fermented tofu, often compared to blue cheese.
Fermentation involves brining tofu in rice wine, salt, and microbes, which break down proteins and create a bold umami flavour.
Comes in three varieties, each with a unique texture:
Red Sufu: Soft and crumbly, with a mildly tangy taste.
White Sufu: Smooth and creamy, aged in rice wine.
Stinky Sufu: Creamy but intensely pungent, much like aged blue cheese.
📍 How to Use:
Blended into sauces or congee for deep umami.
Used as a condiment or spread on steamed buns.
🟠 Aged Tofu (China & Taiwan)
📍 Cultural History:
Tofu is pressed, air-dried, and sometimes fermented, developing different textures depending on ageing time—some remain firm, while others become chewy or even crumbly.
📍 Texture:
Firm and chewy, with deep umami notes.
📍 How to Use:
Sliced and stir-fried with vegetables.
Braised in clay pot dishes.
❄️ 3. The Frozen & Preserved Tofu Styles
These tofu types undergo freezing, ageing, or preservation, changing how they absorb flavours and their overall texture.
🟢 Frozen Tofu (China & Japan)
📍 Cultural History:
Accidentally discovered in cold winters, when frozen tofu thawed into a spongy, porous texture.
📍 Texture:
Light, airy, and highly absorbent.
Often sold pre-cubed for convenience.
📍 How to Use:
Best in stews and braises, soaking up broth like a sponge.
Pressing after thawing helps remove excess water.
🟢 Dòu Fǔ Rǔ (Fermented Tofu, China)
📍 Cultural History:
Known as “Chinese cheese”, aged in brine for months.
📍 Texture:
Rich, creamy, and spreadable.
📍 How to Use:
Used as a condiment in sauces and marinades.
🌍 4. Tofu from Unexpected Places (Africa & Europe)
These tofu varieties showcase how different cultures developed their own soy-based and soy-free alternatives.
🟣 Awara (West Africa)
📍 Cultural History:
Awara, also known as Wara, is a West African tofu made from cowpea beans (commonly black-eyed peas or brown cowpeas) instead of soy.
The process begins by soaking, blending, and straining cowpea beans to extract a protein-rich liquid.
A natural coagulant like lemon juice or alum is added, causing curds to form, which are then pressed into tofu-like cakes—similar to how soy tofu is made.
This method has been used for centuries in Nigeria, Ghana, and Benin, making Awara a key plant-based protein source in the region.
📍 Texture & Flavour:
Firm yet slightly crumbly, with a dense bite and a mild, slightly nutty flavour.
📍 How to Use:
Sliced and deep-fried, giving a crispy exterior and soft, slightly chewy inside.
Commonly served with spicy sauces, onions, or added to stews.
For a healthier option, Awara can also be grilled or baked until golden brown.
🟣 Lupin Tofu (Europe)
📍 Cultural History:
Originated in Germany & Spain as a soy-free alternative.
📍 Texture & Taste:
Similar to firm tofu, with a slightly nutty, mild flavour.
Available in health food stores and online retailers.
📍 How to Use:
Marinated and grilled or added to salads.
📌 Why This Matters: Tofu as a Cultural Bridge
📌 These forgotten tofu styles tell a story of survival, innovation, and tradition.
📌 Exploring these styles helps us appreciate tofu beyond just a plant-based substitute—it’s a global legacy.
📌 Try something new! Find a rare tofu variety near you and experiment in your kitchen.