A Beginner's Shopping List for Tofu and Soy Products

Common Types of Soy Products

• Tofu: Firm ("old") tofu holds its shape well and is great for pan-frying and stir-frying; soft (silken) tofu suits soups and cold dishes better
• Dried tofu: Five-spice and braised varieties can go straight into a cold salad or be sliced thin for a quick stir-fry
• Tofu skin and dried yuba sticks: These dried goods keep well, and once rehydrated are perfect for braising and stewing
• Fermented soy products: Fermented tofu and fermented black beans are excellent for adding savory depth

Tips for Choosing

For packaged tofu, check the production date and make sure the package hasn't puffed up. For loose tofu sold by weight, buy from stalls with good hygiene and high turnover, and avoid anything that looks like it's been sitting too long.

Advice for Beginners

Start with three or four basic staples and rotate through them, rather than trying to stock every variety at once. Once you've settled into a rhythm, you can gradually expand your soy product lineup. If you have freezer space, braised dried tofu and whole blocks of tofu both freeze well in individual portions; just thaw before cooking. Frozen-and-thawed tofu actually develops a chewier texture that soaks up flavor beautifully in braises and stews, a time-saving trick many experienced cooks swear by. If you find a brand or stall you especially like, it's worth sticking with it: having a few trusted go-to sources takes the guesswork out of shopping and makes it much easier to count on consistent quality.