x 10½-ounce package firm tofu

Tofu is a curd product made from soybeans (Glycine max), originating in East Asia, likely China during the Han Dynasty (206 BCE–220 CE). The production process involves coagulating soy milk—extracted from soaked and ground soybeans—with a coagulant (typically calcium sulfate, nigari, or gypsum), then pressing the resulting curds into blocks. Firm tofu, specifically, is pressed to remove more whey than softer varieties, resulting in a dense, compact texture with a slightly elastic consistency and mild, neutral flavor that readily absorbs adjacent flavors. The texture is cohesive enough to withstand cubing, slicing, and pan-cooking without disintegrating, though it remains tender when cooked.

The standard 10½-ounce (approximately 300g) package represents a common retail portion in North America, typically containing one block. This size is practical for individual servings or small family portions and is standard across most major tofu manufacturers.

Firm tofu is extensively used in stir-fries, where its structure holds up to high-heat cooking and browning, and in pan-searing applications that develop a golden, slightly crispy exterior while maintaining a creamy interior. It features prominently in Asian cuisines—particularly Chinese, Japanese, Korean, and Vietnamese—in dishes such as mapo tofu, agedashi tofu, and vegetable stir-fries. Beyond Asian cooking, firm tofu has become standard in Western vegetarian and vegan cuisines, used in tacos, grain bowls, scrambles, and as a protein substitute in casseroles. The block form allows for precise cutting into cubes, slabs, or crumbles depending on desired application, and pressing before cooking removes excess moisture, facilitating browning and sauce absorption.