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Firm tofu, also known as pressed tofu or regular tofu, is a solid form of curdled soy milk that originated in East Asia, with origins tracing back to China and widespread adoption throughout the region. This ingredient is produced by coagulating soy milk with a coagulant (typically nigari, gypsum, or glucono delta-lactone), then pressing the resulting curds to remove excess moisture, resulting in a dense, compact texture that holds its shape during cooking. Firm tofu has minimal flavor of its own—a subtle, slightly nutty taste—and serves primarily as a protein-rich vehicle for absorbing other flavors in dishes.

The texture is notably resilient and less prone to crumbling than softer varieties, making it suitable for grilling, stir-frying, and pan-searing. Commercially, firm tofu is available in blocks, typically vacuum-sealed in water-based packaging to maintain moisture and freshness throughout distribution and storage.

Firm tofu is employed across East and Southeast Asian cuisines as a versatile protein substitute in vegetarian preparations and as a main ingredient in mixed dishes. It is commonly stir-fried, grilled, pan-seared, or baked in curries, soups (particularly in Chinese and Japanese preparations), and layered into casserole-style dishes. The dense structure allows for marinating and seasoning before cooking, making it well-suited for absorbing soy sauce, ginger, garlic, and sesame oil. In Western vegetarian and vegan cooking, firm tofu serves as a replacement for meat or poultry in stews, kebabs, and grain bowls. Pressing the tofu prior to cooking removes excess water and improves texture, particularly for frying applications.