Firm Tofu

Firm tofu is a compact, off-white block of coagulated soy milk. It has a tight, tender-firm curd that slices cleanly and holds its shape when stir-fried, grilled, or braised, absorbing marinades while offering a faintly beany aroma. Sold as water-packed blocks that may be pressed before cooking.\n\nDeveloped in China over two millennia ago, firm styles spread throughout East Asia, known as momen in Japan, and are staples in Chinese, Korean, and Southeast Asian cooking. Modern production curdles hot soy milk with calcium sulfate or magnesium chloride, presses the curds, and packs blocks in water.