Soft Tofu
Also known as tender tofu or gypsum tofu, soft tofu has a silky, delicate texture and high water content, making it ideal for cold dishes, soups, and as a base for hot pot dipping sauces.
Nutrition
Soft tofu contains about 5 to 8 grams of protein and roughly 3 grams of fat per 100 grams. Its higher water content compared to firm tofu means a lower density of protein and fat, but it has a smoother, more delicate texture and fewer calories, well suited to lighter vegetarian dishes.
How to Choose
Good soft tofu is white with a faint yellow tinge, smooth and fine on the surface, with no visible honeycomb holes on the cut face; gently shaking the package should produce an even wobble throughout. If the edges look yellowed and dried out, or there’s a sour smell, it’s been sitting too long.
Cooking
Soft tofu is delicate and breaks easily, so it’s best served cold, in soups, or steamed; use a quick, steady cut when slicing it into pieces. Before pan-frying, soaking it in lightly salted water for 10 minutes helps firm it up and reduces breakage. In soups, add it near the end and stir gently — avoid over-mixing.
Storage
Once opened, keep soft tofu submerged in water in the refrigerator, changing the water daily, and use within 1 to 2 days. It doesn’t freeze well — thawed soft tofu releases a large amount of water and turns crumbly, with much of its texture and flavor lost.
Tips
Soft tofu is extremely delicate, so if you’re worried about it breaking apart once cut, blanch the whole block briefly in boiling water first to firm it up slightly, then carefully lift it out and cut it into pieces — this noticeably reduces breakage. Topped with scallions and light soy sauce for a simple cold tofu dish is a classic home-style preparation; a few easy steps are all it takes to highlight soft tofu’s naturally delicate, silky texture, making it a refreshing side on the summer table.
