lb. extra-firm tofu

Extra-firm tofu is a soy-based curd product originating in China and widely consumed throughout East and Southeast Asia. It is produced by coagulating soy milk (made from soybeans and water) with a coagulant such as nigari or gypsum, then pressing the resulting curds into blocks to remove excess whey. The extra-firm variety undergoes extended pressing, resulting in a dense, compact texture with minimal water content—typically 70% solids and 30% moisture. The flavor is mild and subtly nutty, allowing it to absorb surrounding seasonings readily. Extra-firm tofu maintains its structure during cooking, making it distinct from silken, firm, or medium varieties.

Extra-firm tofu is prized for its ability to withstand high-heat cooking methods without crumbling or losing shape. It is commonly pan-fried, deep-fried, grilled, baked, or stir-fried, appearing in dishes such as mapo tofu, crispy tofu stir-fries, and grilled tofu steaks. Its dense texture makes it suitable for cubing, slicing, or pressing into patties. In Western cuisine, it serves as a plant-based protein substitute in meat-centric preparations. Pressing additional moisture from extra-firm tofu before cooking enhances browning and flavor absorption. It pairs well with soy sauce, ginger, garlic, sesame oil, and fermented condiments.