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You probably know that tofu is basically coagulated soy milk—the process is not that different from making cheese by coagulating cow’s or sheep’s or goat’s milk. To make tofu, producers cook ground soybeans in water and separate the liquid soy milk from the solids. Then they’ll generally add a firming agent to the liquid to encourage the formation of curds, and press the curds into the delicious white bricks we know as tofu.
But there isn’t just one kind of tofu, or two, or three—there are block and silken varieties, ranging from soft to extra-firm. David Kuo, chef and owner of Little Fatty in Los Angeles, says that he grew up eating tofu at every meal. Finding the right tofu for the job, though, depends on the dish you’re making and your personal preference. “For breakfast, we would have hot silken tofu with ginger syrup and red dates.
These days, you’re more likely than ever to be able to find really high quality tofu wherever you live. And that quality makes a difference, whether you’re eating your tofu raw or cooked. I spoke with Kuo and five other chefs and cookbook authors about the best tofu brands to buy and how they like to use each one.If you think tofu is flavorless, your first step should be to seek out a local, small-batch producer.
Meiji sells a variety of different options, but they’re most famous for their Supreme Tofu, which has a thick, pudding-like consistency, and is made with twice as many soybeans as most other types. “When you taste Meiji for the first time, you realize what real tofu should taste like,” says Kuo. He loves eating it cold, topped with
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