english: tofu, bean curd
japanese: dofu
mandarin: doufu
vietnamese: dau phu, dau hu
silken tofu
japanese: kinugoshi dofu
mandarin: nen doufu, nan doufu
this is a very soft tofu that most americans seem to believe is only good for pureeing for use in dips and sauces; however, in asia it is used in all sorts of dishes, whole or mashed, cooked or uncooked. it can be bought in buckets, and will last up to several days in the refrigerator if you keep it submerged in fresh water, changed daily if possible.
firm (regular) tofu
mandarin: lao doufu, bei doufu
this tofu is ideal for deep-frying, stir-frying, marinating, boiling or pretty much anything else. it will last up to a week in the refrigerator if you keep it submerged in fresh water, changed daily. if you want a spongier texture, freeze the tofu and thaw it before using (this type is often used for hotpot). if you're going to marinate it, make sure you get all the water out first by straining it, wrapping it in several layers of paper towels, and weighing it down with something for an hour or two. in american stores, so-called "soft tofu," "medium tofu," "regular tofu," "firm tofu," "extra-firm tofu" etc. are usually all varieties of this type of tofu.
pressed tofu
mandarin: doufu gan
this comes in plastic packaging in asian grocery stores, and is firmer than "firm" tofu. it usually comes in two varieties: unflavored (white) and five-spice (dark brown). it will last longer than silken or firm tofu, and it is ideal for stir-frying, marinating, etc.
tofu shreds
mandarin: gansi, doufu si
these long shreds are just like noodles.
tofu sheets
mandarin: baiye
these flexible sheets can be cut in squares or in long strips like noodles.
fried tofu
japanese: abura-age (thin), atsu-age (thick)
mandarin: you doufu
vietnamese: dau hu chien
you can make this yourself by deep-frying or pan-frying firm or silken tofu, but it's also sold pre-fried and packaged. deep-frying it (if done properly) is not any less healthy than pan-frying it, but it does use up a whole lot of oil. so if you don't want to use up too much oil, i'd recommend pan-frying it yourself. use a paper towel to remove excess water before frying, and use another paper towel to remove excess oil after frying. the pre-fried kind is usually not as good for most purposes, and in most cases you should use it only if you don't have time to fry it yourself.
tofu puffs
mandarin: dou pao
vietnamese: dau hu chien
just throw these fried puffs in your soup or stir-fry in the last 30 seconds and they're good to go.
fermented tofu (preserved tofu)
mandarin: furu
this gooey stuff can be kind of weird for people who have never tried it before. it's sold in glass jars in asian markets, and it's good for flavoring rice and vegetables but is not normally eaten alone. will keep in the refrigerator for a long time, as long as you keep the chunks submerged in the liquid. comes in white (plain) and red (spicy) varieties.
stinky tofu
mandarin: chou doufu
this famous chinese delicacy is definitely true to its name. it's basically tofu that has been marinated in a stinky vegetable brine that has been fermented for several months. the tofu is most often fried and eaten alongside pickled vegetables. if you're a strict vegetarian, watch out because the fermented brine often contains shrimp.
dried tofu sticks
mandarin: fuzhu, yuanzhi fuzhu
toisanese/cantonese: foo jook
vietnamese: tau hu ky
this stuff comes from when you skim the film off the top of your soybean brew, then hang it on the clothesline to dry. the chinese name means "curd bamboo." it's chewy and yummy, and fits well in soups and in cold dishes. soak in water to soften. click here for a photo.
dried tofu sheets
mandarin: sanbian fuzhu
vietnamese: tau hu ky la
this is not the dried version of the "tofu sheets" (baiye) described above. it's the flat version of the "dried tofu sticks" described above. click here for a photo.
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