Soft
Also called 'silken', this type of tofu isn't pressed and so has the highest water content. It's best used in place of dairy products in dips, smoothies, and creamy sauces and desserts. It can also be used in place of eggs in baked goods (1/4 cup = 1 egg).
We like it in: Cool Melon Soup
Medium
Still on the delicate side, this tofu is great when simmered, braised, or roasted in the oven.
We like it in: Yudofu
Photograph by Jason Lowe
Firm
This tofu has been lightly pressed, but still retains much of its water content. It maintains a smooth texture while keeping its shape, so it's ideal for deep-frying and stir-frying.
We like it in: Panang Vegetable Curry
Extra-Firm
Quite dense, it's well-suited for slicing and marinating. Because of its low moisture content, it dries out when cooked too long. Avoid this by steaming it or by grilling or searing it at high heat.
We like it in: Sriracha-Grilled Tofu
--Joanna Sciarrino