box of soft tofu
Soft tofu is an excellent source of complete plant-based protein and contains essential amino acids, along with iron, calcium (when set with calcium sulfate), and isoflavones. It is low in calories and contains minimal saturated fat.
About
Soft tofu is a minimally processed form of tofu (豆腐, dòufu), a curd made by coagulating soy milk and pressing the resulting curds into blocks. Originating in China during the Han Dynasty and widely adopted throughout East Asia, soft tofu has a delicate, custard-like texture with a subtle soy flavor. Unlike firmer varieties, soft tofu contains significantly more water content, giving it a silken appearance and smooth mouthfeel. It is produced by using relatively little pressure during the setting and pressing stages, preserving the moisture and delicate structure of the curds. The final product has a pale cream color and a texture often described as similar to pudding or yogurt.
Soft tofu typically comes packaged in a water-filled box to maintain its moisture and prevent deterioration. Various regional styles exist, including the extremely delicate "silken tofu" (絹ごし絹ごし, kinugoshi) popular in Japan, and slightly firmer versions common in Korean and Southeast Asian cuisines.
Culinary Uses
Soft tofu is primarily used in dishes where its delicate texture can be appreciated without disruption. In Japanese cuisine, it is featured in miso soups, agedashi tofu (lightly battered and fried), and traditional tofu dishes served chilled with simple toppings. Korean bibimbap and sundubu-jjigae (soft tofu stew) showcase its ability to absorb broth flavors while maintaining structural integrity under gentle cooking. Chinese preparations include mapo tofu, where the soft curds meld with spiced sauce, and simple preparations with soy sauce and scallions. Soft tofu is also used in smoothies, desserts, and Asian custard-based preparations. Its neutral flavor makes it an ideal vehicle for umami-rich broths, aromatic oils, and bold seasonings.