lb. soft tofu

Soft tofu, also known as silken tofu (kinugoshi in Japanese), is a soybean curd produced by coagulating soy milk and pressing it into blocks with minimal pressure, resulting in a delicate, custard-like texture. Originating in East Asia, tofu is created through a process similar to cheesemaking: soybeans are soaked, ground, and boiled to create soy milk, which is then curdled using coagulants such as nigari (magnesium chloride) or gypsum (calcium sulfate). Soft tofu varieties maintain high moisture content and lack a formed skin, distinguishing them from firmer pressed varieties. The flavor is subtle and neutral, allowing it to absorb surrounding tastes while contributing a silken mouthfeel.

Soft tofu has been documented in Chinese texts dating to the Han Dynasty, with refinements and regional techniques developing throughout Asia. It exists on a spectrum from silken (nearly custard-like) to soft (slightly more structured), with variations in firmness depending on water content and pressing duration.

Soft tofu is prized in soups, particularly in Japanese miso soup (misoshiru) and Chinese mapo tofu, where its delicate texture remains intact without crumbling. It is also used in chilled preparations such as hiyayakko (chilled tofu with toppings) and agedashi tofu (lightly fried soft tofu in a savory sauce). Its neutral flavor makes it ideal for binding in smoothies, desserts, and custard-based dishes, as well as in blended preparations. Soft tofu requires careful handling during cooking and serving, as its high water content and tender structure demand gentleness. Rapid heating or vigorous stirring can cause it to break apart, so it is typically added near the end of cooking or used in dishes where minimal agitation is employed.