“Tofu: Either you love it, or you haven’t had it prepared well. The jiggly soybean product has been around for eons— William Shurtleff and Akiko Aoyagi’s History of Tofu digs up a mention of tofu in a Chinese text dating to AD 950. Buddhist monks spread the good word about tofu across Japan and Korea, and a few centuries later, the protein made its way to the US…” High in protein, low in cost, and easy to work with, tofu has endeared itself to eaters across the globe. But with the dizzying array of tofu types out there, it’s worth learning your soft silkens from your medium blocks. Here’s a guide to identifying, shopping for, and preparing just about every kind of tofu you’ll find in stores.
A Guide to Tofu Types and What to Do With Them—Via Serious Eats
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