Which Tofu for Which Dish A Simple Guide for UK Chefs and Buyers

Tofu comes in many forms, and each one cooks in its own way. Here is what they do, which dishes they suit, and which ready-to-use types are easiest for a busy kitchen.

Tofu looks plain, but it is not all the same. Some types stay soft and break apart in the pan. Others hold their shape and crisp up. Some come ready to drop straight into a hot pot. If you pick the wrong one, the dish does not work. If you pick the right one, it cooks well every time.

This guide keeps it simple. It explains what tofu is, the main types you will meet, and which dishes each one suits. It also covers the ready-to-use tofu products that save time in a busy kitchen, so you know what to stock and why.

What is tofu?

Tofu is made from soya beans. The beans are soaked, blended with water, and strained to make soya milk. A setting agent is added, which turns the milk into soft curds. The curds are then pressed into a block. The harder they are pressed, the firmer the tofu.

On its own, tofu tastes mild. That is the whole point. It soaks up the sauce or spice you cook it with, so it works in Chinese, Japanese, Korean, Thai, and many other dishes. What changes from one type to the next is the texture, and the texture is what decides the dish.

The main types of tofu

Silken tofu

Silken tofu is soft and smooth, a bit like a set custard. It is barely pressed, so it holds a lot of water and breaks easily. Do not fry it. Use it where soft is good: blended into dips and dressings, spooned into miso soup, or set into sweet dishes. It also works as an egg or dairy swap in vegan puddings.

Soft tofu

Soft tofu is a step up from silken. It is still delicate, but it holds together a little better. It suits soups and gentle stews, like the Korean soft tofu stew, soondubu. Add it near the end of cooking and stir it gently so it keeps its shape.

Firm tofu

Firm tofu is the one you will use most. More water has been pressed out, so it holds its shape in a stir-fry, soaks up sauce well, and pan-fries without falling apart. For most dishes, from stir-fries to curries, firm tofu is the safe pick. Press it for a few minutes first, and it will brown better.

Extra-firm tofu

Extra-firm is the driest and densest. It is the one to grill, deep-fry, or bake, because it keeps its bite and will not crumble. Cube it for crispy tofu, slice it for grilling, or crumble it into fillings. It holds strong sauces and glazes without going soggy.

Tofu types at a glance

Ready-to-use tofu that saves time

Plain blocks are not the only option. Some tofu products come ready to cook, which takes prep work off the line during a busy service. These are the two most useful for UK trade kitchens, and both are easy to stock.

Fish tofu

Fish tofu is soft and has a mild seafood taste. It soaks up sauce and broth well and gives a tender bite, which is why it is a favourite for hot pot, soups, noodle dishes, and stir-fries. It comes frozen and ready to use, so you just add it to the pot and heat it through, or pan-fry it for a crisp edge. You can find it here: Fish Tofu (30x200g).

Beancurd sheet (tofu skin)

Beancurd sheet, also called tofu skin or yuba, is a thin sheet made from soya. It has a delicate texture and soaks up sauce beautifully, carrying flavours like soy, chilli, garlic, and sesame. Use it for wraps and rolls, or add it to stir-fries, hot pot, and soups for a satisfying bite. If it is dried, soak or blanch it first to soften it. You can find it here: Beancurd Sheet (tofu skin).

Which tofu for which job

If you need to choose fast, these simple rules cover most dishes:

For crispy or grilled dishes: extra-firm. It stands up to high heat and stays whole.

For everyday stir-fries and curries: firm. It browns, soaks up sauce, and does not break.

For soft soups and stews: soft tofu, added late and stirred in gently.

For dips, dressings, and desserts: silken. It blends smoothly.

For hot pot and noodle soups: fish tofu, which drinks up the broth and is ready to use.

For wraps, rolls, and extra bite: beancurd sheet, soaked first if it is dried.

How to store tofu

Fresh tofu in water should be kept chilled. Once you open it, cover it in fresh water and change the water each day until you use it. Use it within a few days, and always check the date on the pack, as fresh tofu does not last long.

Frozen tofu is handy for a trade kitchen. Freezing makes the texture chewier and more sponge-like, which many chefs like for dishes that need tofu to soak up lots of sauce. Ready-to-use products like fish tofu come frozen and keep well at minus eighteen degrees, which cuts waste and keeps supply steady. Do not refreeze tofu once it has thawed.

How to buy tofu for a UK kitchen

The simple plan is to keep more than one type. A firm tofu for everyday cooking, an extra-firm tofu for grilling and frying, and a soft or silken tofu for soups and sweet dishes will cover most menus. For hot pot and noodle soups, add a ready-to-use line like fish tofu, and keep beancurd sheet on hand for wraps and extra texture.

Buying frozen and by the case keeps the cost per portion down and means you do not run out mid-service. You can see tofu and other frozen lines in the JK Foods frozen range, and the sauces that bring plain tofu to life are in the sauces category. If you cook Korean food, the guide to Korean ingredients UK restaurants should stock in 2026 goes well with soft tofu stews, and the soy sauce guide covers the best seasonings for tofu.

Frequently asked questions

What is the difference between firm and extra-firm tofu?

Firm tofu holds its shape in a stir-fry and pan-fries well. Extra-firm has even less water, so it can take grilling, deep-frying, and baking without crumbling. Use firm for everyday dishes and extra-firm when you want tofu to keep a crisp edge or a firm bite.

Can I use silken tofu for stir-fries?

It is not a good fit. Silken tofu is soft and breaks apart, so it tends to fall to pieces in a hot pan. Use firm or extra-firm for stir-fries, and keep silken for soups, dips, and desserts where soft is what you want.

What is fish tofu made of?

Fish tofu has a soft, tofu-like texture with a mild seafood taste. It soaks up sauce well and is popular in hot pot, soups, stir-fries, and noodle dishes. It comes frozen and ready to use, so you simply heat it through or pan-fry it.

Is tofu gluten-free?

Plain tofu is made from soya, water, and a setting agent, so it is naturally gluten-free. The thing to watch is the sauce, as many soy sauces contain wheat. Use a wheat-free tamari for gluten-free diners, and check the label on any flavoured or ready-made tofu.

How long does tofu last once opened?

Fresh tofu keeps for a few days once opened if you store it chilled and covered in fresh water that you change daily. Frozen tofu and frozen products like fish tofu last much longer at minus eighteen degrees, but should not be refrozen after thawing.

Tofu works best when the type matches the dish. Keep a firm, an extra-firm, and a soft or silken on hand for cooking from scratch, and stock ready-to-use fish tofu and beancurd sheets for hot pot, soups, and wraps. Do that, and your kitchen can fry, grill, simmer, and wrap without a single piece falling apart in the wrong place.