lb. firm tofu
Firm tofu is a complete plant-based protein containing all nine essential amino acids, with approximately 15-20 grams of protein per 100-gram serving. It is also rich in iron, calcium (when coagulated with calcium sulfate), and isoflavones, while being low in saturated fat.
About
Firm tofu is a solid, minimally processed form of coagulated soy milk originating from East Asia, particularly China and Japan. Produced by curdling fresh soy milk with a coagulant (traditionally nigari or gypsum), the curds are pressed into blocks to remove excess whey, resulting in a product with a denser texture than silken varieties. Firm tofu has a slightly grainy, cohesive structure that holds its shape during cooking while absorbing surrounding flavors. Its taste is subtly nutty and mild, with minimal inherent flavor—a characteristic that makes it exceptionally versatile across cuisines.
Culinary Uses
Firm tofu is a staple protein in East and Southeast Asian cuisines, particularly Chinese, Japanese, Korean, and Vietnamese cooking. It is well-suited to stir-frying, pan-searing, grilling, and deep-frying, where its structure withstands high heat without crumbling. Common preparations include mapo tofu, agedashi tofu, tofu steaks, and tofu scrambles. In Western cuisines, it has become increasingly common in vegetarian and vegan cooking as a meat substitute. Firm tofu takes on marinades and sauces readily and pairs well with soy, ginger, garlic, sesame, and fermented condiments.