lbs. extra-firm or firm tofu

Tofu is a soy-based product made by coagulating soy milk into curds, which are then pressed into blocks of varying firmness. Originating in China over two millennia ago and spreading throughout East and Southeast Asia, tofu is produced by soaking dried soybeans, grinding them with water to create soy milk, heating the mixture, and adding a coagulant (such as nigari, gypsum, or glucono delta-lactone) to form curds. The resulting curds are pressed to remove whey, with the duration and pressure determining final firmness. Firm and extra-firm varieties are pressed longer, resulting in lower moisture content, denser texture, and a slightly more pronounced soy flavor compared to softer varieties. These types hold their shape well during cooking and develop crispy exteriors when pan-fried or baked.

Firm and extra-firm tofu are suited for applications requiring structural integrity and textural contrast. They are commonly cubed and stir-fried, pan-seared until golden, baked with marinades, grilled, or crumbled for use in scrambles and meat alternatives. In East Asian cuisines, they appear in miso-based soups, braised dishes, and stir-fries with vegetables. Southeast Asian preparations include integration into curries, while Western applications feature tofu in salads, bowls, and as a plant-based protein substitute in conventional dishes. The dense texture readily absorbs marinades and sauces, making these varieties ideal for recipes emphasizing flavor development through cooking methods that benefit from the ingredient's ability to maintain shape.