February 24, 2021

Tofu: Endless Varieties to Taste and Discover

The Tofu Aisle

While Westerners sometimes view tofu as a specialty item, it is one of the most ubiquitous foods in Japan, where there is no stigma associated with vegetarian vs. non-vegetarian diets. In fact, tofu is a staple in many dishes that also include meat or fish.

A previous article covered the history of tofu and how it is made. Now, we’re going to take a look at the different kinds of tofu available in Japan. As you’ll see, the range of tofu and tofu-related products is staggering.

This article is broken down into three sections. First, we review basic tofu and its many different firmnesses and production methods. Second, we explore tofu alternatives, dishes that resemble tofu, but are not actually made from soybeans. Lastly, we dive into the world of tofu byproducts.

Tofu for Your Everyday Needs

Japan has several common forms of tofu: momendōfu (firm tofu), kinugoshidōfu, (silken tofu), and sofutodōfu (soft tofu), a median between the two. In addition to these, there are jūtendōfu, oborodōfu, and zarudōfu, which are distinguished by their production processes and rather interesting textures.

Jūten dōfu is a quick form of tofu. Rather than being pressed, nigari is added to a thick soymilk before being poured directly into plastic containers, which are then sealed and heated before being cooled. This process creates a tofu similar in texture to kinugoshi dōfu, or silken tofu, and is more conducive to mass-production than regular tofu.

Oborodōfu, also known as Okinawan yushi tofu, is the un-pressed curds formed when nigari is added to soymilk. It is thought to be an indicator of the craftsperson’s skill as the process of creating curds is the most essential part of making tofu.

Lastly, zarudōfu is oborodōfu that has been strained, forming firmer curds that are often used in salads and dressings.

A Little Variety Goes a Long Way

Tofu varieties can also be characterized by small deviations from regular production methods.

One group, katadōfu (firm tofu), is thought to hold the roots of tofu production in Japan.

In this category we have shimadōfu, an extra-firm type of tofu originating from Okinawa, and ōbakudōfu from Uji, a city in Kyoto Prefecture. In addition to these, there are other variations known as ishidōfu, iwadōfu, and itsukidōfu that either use thicker soymilk, longer time under pressure, different amounts of nigari, or even sea water as the coagulant.

Further, there are varieties of tofu that aren’t actually tofu, but simply tofu-like dishes. The most famous of these is gomadōfu, or sesame tofu, which is made from ground sesame paste, kudzu powder, and water. It has a custard-like texture and is a staple in shōjin ryōri, traditional Buddhist cuisine.

Another popular tofu-like dish is tamagodōfu, or egg tofu. As the name suggests, tamagodōfu is made from eggs rather than soybeans and is a flan-like custard similar to the Japanese dish chawanmushi.

In addition to these, there are “tofu” dishes made from far more unexpected ingredients like peanuts, ground and jellied acorns or apricots, and even the Japanese blue oak tree nut.

From Tofu, By Tofu

The last group of tofu products consists of byproducts from the production process.

As mentioned earlier, making tofu generates okara, a soy pulp made from the solids strained from the soymilk after cooking. Rich in fiber and protein, okara is added to a variety of dishes, including the popular side dish unohana, a mixture of okara, soy sauce, mirin, carrots, shiitake mushrooms, and burdock root.

Next, there is yuba, or tofu skin, which is formed during the process of cooking soymilk. As the soymilk is heated and then cooled, some of the proteins from the soybeans rise to the surface and coagulate, forming a chewy, layered product known as yuba.

Finally, there is a seemingly endless list of tofu products made from tofu itself. Aburaage and atsuage are two types of deep-fried tofu products, aburaage being thin sheets of tofu shaped into little pockets, and atsuage being regular blocks of tofu that have been fried until their exteriors are golden brown. There is also koyadōfu, or tofu that has been freeze-dried and has a light, spongy texture great for absorbing sauces and broths. Another staple is yakidōfu, or blocks of grilled tofu often used in hotpots like sukiyaki. Finally, there is a dish known as ganmodoki, a fried fritter made from a mixture of mashed tofu and vegetables, often carrots, lotus root, and burdock.

More Than Meets the Eye

As you can see, tofu is far more than a white, bland block. Even the simplest tofu dish, hiyayakko, a dish consisting of fresh chilled tofu garnished with grated ginger, katsuobushi (skipjack tuna) flakes, scallions, and soy sauce, can be incredible in its subtlety and depth of flavor.

Fresh tofu is difficult to come by in North America, but that shouldn’t stop you from giving tofu a try. Experimenting with tofu just might lead to discovering a new favorite dish!

Try making one of these tofu recipes:

RECIPE: Chili Oil Tofu Donburi

RECIPE: Sweet and Savory Meat Tofu

RECIPE: Teriyaki Tofu Udon in a Chili Peanut Soup

Kevin Kilcoyne About the author: The spark that lit Kevin Kilcoyne’s interest in Japanese culture began in elementary school through a friendship with his then classmate Keisuke. Since then, that passion has evolved and bloomed to encompass more than just video games and manga, leading Kevin to live in Japan as a participant of the JET program. During his time in Japan, Kevin sought out as many foods as he could, the experiences and taste memories lingering long after they had gone. Now he is forging a path to link his passions for Japanese food, history, and visual culture and is planning for his return to live in Japan once again. For now, you can find Kevin on Instagram (@waruishouten) where he posts his photography and illustration work. Keep an eye out for more posts and updates as Kevin delves more deeply into his passions for writing and food!