A question about tofu...?

Does the firmness of tofu have anything to do with how it cooks? Does the firmer tofu cook better?A question about tofu...?
It depends on what you're making. Firm tofu tends to stay together when you stir fry it. Soft tofu is great for a thickening ingredient or as a spread. For example you can make chocolate pudding by just sticking tofu and melted chocolate in a food processor, you can thicken a soup with soft tofu, or mix it with seasonings and use it instead of mayo.A question about tofu...?
umm im pretty sure it doesn't matter...
Soft tofu works good for making stuff like smoothies and puddings and pudding pies...etc. Firm tofu is good for say stir fry.
not really, but if your cooking it i definatly recomend the firmer tofu it works alot better
Hi DOT!!

I don't think so, but most recipes usually reccomend Extra-Firm tofu.


It will depend on the recipe. Firm tofu is easier to work with but soft tofu has a better texture.

For stir fries or deep frying, I prefer firm tofu cos it will hold its shape

I prefer soft tofu added a the last minute on soups and stews because it becomes even more velvety in a liquid/sauce. But soft Japanese tofu with pankuo batter then deep fried is good too.
I prefer the refrigerated firm tofu for grilling or frying. The non-refrigerated firm will still crumble a little when cooking with it. And as previous posters said, the soft tofu is really for smoothies and puddings.
Well there is a difference between firm and silken, I am pretty sure you know that already, but other than that sometimes firmer tofu cooks differently, as some recipes state.
use chicken it taste better

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