Tofu in Chinese Cuisine: 10 Essential Types and How to Use Them

Tofu is one of the most versatile and important ingredients in Chinese cuisine. Known as "doufu" (豆腐) in Chinese, this humble soybean product has been a dietary staple for over 2,000 years and appears in countless dishes from simple home cooking to elaborate banquets.

But not all tofu is created equal. Chinese cuisine uses many different types of tofu, each with unique textures, flavors, and best uses. In this guide, we will explore 10 essential types of tofu you will find in Chinese cooking and how to use them.

The Basics: How Tofu is Made

Tofu is made by coagulating soy milk and pressing the curds into blocks. The type of tofu depends on:

Coagulant used: Gypsum (calcium sulfate), nigari (magnesium chloride), or brine
Pressing time: Determines firmness
Additional processing: Fermentation, smoking, freezing

10 Essential Types of Tofu in Chinese Cooking

1. Silken Tofu (嫩豆腐 - Nen Doufu)

Also known as: Soft tofu, silk tofu, Japanese silken tofu
Texture: Extremely soft, custard-like, barely set
Best uses:

Cold dishes with sauce
Soups (where it dissolves slightly)
Desserts (douhua)
Smooth purees

How to handle: Very delicate - do not stir vigorously. Use a gentle slide into dishes.

Popular dishes:

Mapo tofu (uses silken for extra silky texture)
Cold silken tofu with sauce
Egg drop soup with silken tofu

2. Regular Firm Tofu (北豆腐 - Bei Doufu)

Also known as: Northern tofu, cotton tofu
Texture: Firm but still tender, porous surface
Best uses:

Stir-frying
Braising
Grilling
Pan-frying

How to handle: Can be sliced, cubed, or crumbled. Press before cooking for crispier results.

Popular dishes:

Mapo tofu (traditional version)
Dry-fried tofu
Braised tofu with vegetables

3. Extra Firm Tofu (老豆腐 - Lao Doufu)

Also known as: Firm tofu, pressed tofu
Texture: Dense, chewy, holds shape well
Best uses:

Grilling
Stir-frying
Cubes in soups
Vegetarian "meat" substitute

How to handle: Very sturdy - can be grilled, skewered, or handled roughly.

Popular dishes:

Grilled tofu skewers
Tofu with chili sauce
Vegetarian mapo tofu

4. Fried Tofu Puffs (油豆腐 - You Doufu)

Also known as: Tofu puffs, golden tofu, abura-age (Japanese)
Texture: Crispy exterior, soft, spongy interior
Best uses:

Hot pot
Braised dishes
Soups
Stuffing

How to handle: The interior is hollow and spongy - it absorbs sauce beautifully.

Popular dishes:

Braised tofu puffs
Hot pot ingredient
Mapo tofu (for texture)
Stuffed tofu puffs

5. Tofu Skin (腐皮 - Fu Pi)

Also known as: Bean curd skin, yuba
Texture: Thin, papery, slightly chewy when dried
Best uses:

Wrapping fillings
Soups
Vegetarian dishes
As a garnish

How to handle: Fresh tofu skin is delicate; dried needs rehydration.

Popular dishes:

Buddha jumps over the wall (soup)
Tofu skin rolls
Vegetarian "duck"
Crispy fried tofu skin (as garnish)

6. Dried Tofu (豆腐干 - Doufu Gan)

Also known as: Tofu jerk, pressed tofu sheets
Texture: Dense, chewy, savory
Best uses:

Cold dishes
Stir-frying
As a snack
Salads

How to handle: Often already seasoned. Can be sliced thin or cubed.

Popular dishes:

Cold tofu jerk salad
Stir-fried with vegetables
As a snack with chili oil

7. Frozen Tofu (冻豆腐 - Dong Doufu)

Also known as: Ice tofu, frozen bean curd
Texture: Spongy, porous, chewy
Best uses:

Hot pot
Braising
Soups
Vegetarian dishes

How to handle: The freezing process creates a spongy texture that absorbs sauce well.

Popular dishes:

Hot pot (favorite ingredient)
Braised frozen tofu
Vegetarian dishes

8. Fermented Tofu (腐乳 - Fu Ru)

Also known as: Preserved tofu, tofu cheese
Texture: Soft, spreadable, pungent
Best uses:

As a condiment
Flavoring for stir-fries
Spread on bread
Dipping sauce component

How to handle: Highly flavorful - use sparingly. Often served as a side or used in sauces.

Popular dishes:

Fried rice with fermented tofu
As a dipping sauce
Flavoring for vegetables

9. Spicy Tofu Cubes (辣豆腐 - La Doufu)

Also known as: Spicy dried tofu
Texture: Chewy, slightly dry
Best uses:

Snacking
Cold dishes
Stir-frying

How to handle: Often pre-seasoned with chili and spices.

Popular dishes:

Cold spicy tofu
As a bar snack
In stir-fries

10. Tofu Noodles (豆腐面 - Doufu Mian)

Also known as: Cellophane noodles, glass noodles, mung bean noodles
Texture: Silky, transparent when cooked
Best uses:

Soups
Stir-frying
Cold salads
Hot pot

How to handle: Made from mung bean starch, not technically tofu but often grouped together.

Popular dishes:

Glass noodle soup
Korean japchae (similar)
Hot pot

How to Choose and Store Tofu

Selecting Tofu

Fresh tofu: Look for smooth surface, no cracks, mild smell
Packaged: Check expiration date
Water: Fresh tofu should be submerged in water

Storing Tofu

Refrigerate: Store in water, change daily
Use within: 3-5 days for fresh tofu
Freeze: Can be frozen for up to 3 months (changes texture)

Cooking Tips for Tofu

Pressing Tofu

For crispier results, press tofu before cooking:

Slice tofu
Place between paper towels
Put a weight on top
Press for 15-30 minutes

Getting a Crispy Crust

Make sure tofu is dry
Use high heat
Do not move too much
Wait for golden brown before flipping

Marinating Tofu

Tofu absorbs flavors well:

Marinate for at least 30 minutes
Use flavorful marinades
Score the surface for better absorption

Nutritional Benefits of Tofu

Tofu is not just delicious - it is also nutritious:

High in protein: Complete plant protein
Low in calories: Great for weight management
Rich in minerals: Calcium, iron, magnesium
Contains isoflavones: Plant compounds with health benefits
Versatile: Takes on any flavor

Regional Differences

Northern China

Prefers firm tofu
Used in hearty, substantial dishes
Often braised or grilled

Southern China

Prefers soft and silken tofu
Used in delicate, light dishes
Often steamed or in soups

Sichuan

Famous for mapo tofu
Uses spicy, numbing flavors
Often served with rice

Conclusion

Tofu is an incredibly versatile ingredient that deserves a place in every kitchen. Whether you prefer the silky smoothness of silken tofu or the hearty chew of extra firm, there is a type of tofu for every dish and cooking method.

Now that you know the 10 essential types of tofu, you can navigate the tofu section with confidence and experiment with new recipes.

Ready to start cooking with tofu? Explore our recipe collection for authentic Chinese tofu dishes, and share your favorites in the comments below!

Tofu in Chinese Cuisine: 10 Essential Types and How to Use Them

The Basics: How Tofu is Made

Tofu is made by coagulating soy milk and pressing the curds into blocks. The type of tofu depends on:

Coagulant used: Gypsum (calcium sulfate), nigari (magnesium chloride), or brine
Pressing time: Determines firmness
Additional processing: Fermentation, smoking, freezing

10 Essential Types of Tofu in Chinese Cooking

1. Silken Tofu (嫩豆腐 - Nen Doufu)

Also known as: Soft tofu, silk tofu, Japanese silken tofu
Texture: Extremely soft, custard-like, barely set
Best uses:

Cold dishes with sauce
Soups (where it dissolves slightly)
Desserts (douhua)
Smooth purees

How to handle: Very delicate - do not stir vigorously. Use a gentle slide into dishes.

Popular dishes:

Mapo tofu (uses silken for extra silky texture)
Cold silken tofu with sauce
Egg drop soup with silken tofu

2. Regular Firm Tofu (北豆腐 - Bei Doufu)

Also known as: Northern tofu, cotton tofu
Texture: Firm but still tender, porous surface
Best uses:

Stir-frying
Braising
Grilling
Pan-frying

How to handle: Can be sliced, cubed, or crumbled. Press before cooking for crispier results.

Popular dishes:

Mapo tofu (traditional version)
Dry-fried tofu
Braised tofu with vegetables

3. Extra Firm Tofu (老豆腐 - Lao Doufu)

Also known as: Firm tofu, pressed tofu
Texture: Dense, chewy, holds shape well
Best uses:

Grilling
Stir-frying
Cubes in soups
Vegetarian "meat" substitute

How to handle: Very sturdy - can be grilled, skewered, or handled roughly.

Popular dishes:

Grilled tofu skewers
Tofu with chili sauce
Vegetarian mapo tofu

4. Fried Tofu Puffs (油豆腐 - You Doufu)

Also known as: Tofu puffs, golden tofu, abura-age (Japanese)
Texture: Crispy exterior, soft, spongy interior
Best uses:

Hot pot
Braised dishes
Soups
Stuffing

How to handle: The interior is hollow and spongy - it absorbs sauce beautifully.

Popular dishes:

Braised tofu puffs
Hot pot ingredient
Mapo tofu (for texture)
Stuffed tofu puffs

5. Tofu Skin (腐皮 - Fu Pi)

Also known as: Bean curd skin, yuba
Texture: Thin, papery, slightly chewy when dried
Best uses:

Wrapping fillings
Soups
Vegetarian dishes
As a garnish

How to handle: Fresh tofu skin is delicate; dried needs rehydration.

Popular dishes:

Buddha jumps over the wall (soup)
Tofu skin rolls
Vegetarian "duck"
Crispy fried tofu skin (as garnish)

6. Dried Tofu (豆腐干 - Doufu Gan)

Also known as: Tofu jerk, pressed tofu sheets
Texture: Dense, chewy, savory
Best uses:

Cold dishes
Stir-frying
As a snack
Salads

How to handle: Often already seasoned. Can be sliced thin or cubed.

Popular dishes:

Cold tofu jerk salad
Stir-fried with vegetables
As a snack with chili oil

7. Frozen Tofu (冻豆腐 - Dong Doufu)

Also known as: Ice tofu, frozen bean curd
Texture: Spongy, porous, chewy
Best uses:

Hot pot
Braising
Soups
Vegetarian dishes

How to handle: The freezing process creates a spongy texture that absorbs sauce well.

Popular dishes:

Hot pot (favorite ingredient)
Braised frozen tofu
Vegetarian dishes

8. Fermented Tofu (腐乳 - Fu Ru)

Also known as: Preserved tofu, tofu cheese
Texture: Soft, spreadable, pungent
Best uses:

As a condiment
Flavoring for stir-fries
Spread on bread
Dipping sauce component

How to handle: Highly flavorful - use sparingly. Often served as a side or used in sauces.

Popular dishes:

Fried rice with fermented tofu
As a dipping sauce
Flavoring for vegetables

9. Spicy Tofu Cubes (辣豆腐 - La Doufu)

Also known as: Spicy dried tofu
Texture: Chewy, slightly dry
Best uses:

Snacking
Cold dishes
Stir-frying

How to handle: Often pre-seasoned with chili and spices.

Popular dishes:

Cold spicy tofu
As a bar snack
In stir-fries

10. Tofu Noodles (豆腐面 - Doufu Mian)

Also known as: Cellophane noodles, glass noodles, mung bean noodles
Texture: Silky, transparent when cooked
Best uses:

Soups
Stir-frying
Cold salads
Hot pot

How to handle: Made from mung bean starch, not technically tofu but often grouped together.

Popular dishes:

Glass noodle soup
Korean japchae (similar)
Hot pot

How to Choose and Store Tofu

Selecting Tofu

Fresh tofu: Look for smooth surface, no cracks, mild smell
Packaged: Check expiration date
Water: Fresh tofu should be submerged in water

Storing Tofu

Refrigerate: Store in water, change daily
Use within: 3-5 days for fresh tofu
Freeze: Can be frozen for up to 3 months (changes texture)

Cooking Tips for Tofu

Pressing Tofu

For crispier results, press tofu before cooking:

Slice tofu
Place between paper towels
Put a weight on top
Press for 15-30 minutes

Getting a Crispy Crust

Make sure tofu is dry
Use high heat
Do not move too much
Wait for golden brown before flipping

Marinating Tofu

Tofu absorbs flavors well:

Marinate for at least 30 minutes
Use flavorful marinades
Score the surface for better absorption

Nutritional Benefits of Tofu

Tofu is not just delicious - it is also nutritious:

High in protein: Complete plant protein
Low in calories: Great for weight management
Rich in minerals: Calcium, iron, magnesium
Contains isoflavones: Plant compounds with health benefits
Versatile: Takes on any flavor

Regional Differences

Northern China

Prefers firm tofu
Used in hearty, substantial dishes
Often braised or grilled

Southern China

Prefers soft and silken tofu
Used in delicate, light dishes
Often steamed or in soups

Sichuan

Famous for mapo tofu
Uses spicy, numbing flavors
Often served with rice

Conclusion

Now that you know the 10 essential types of tofu, you can navigate the tofu section with confidence and experiment with new recipes.

Ready to start cooking with tofu? Explore our recipe collection for authentic Chinese tofu dishes, and share your favorites in the comments below!