Instructions: Even though I have several good soy cookbooks that discuss various types of tofu, I was still confused about the differences. I think I understand them now, and thought Id give a quick run-down for those who are new to tofu.

There are two basic types of tofu: regular (sometimes called Chinese tofu) and silken (Japanese tofu). Both are available in regular fat versions (approx 50% CFF) or reduced-fat versions (approx 25% CFF). Personally, I dont notice a difference between the full and low fat versions, so I typically use the lowfat.

Both regular and silken tofu come in three varieties: soft, firm, and extra-firm. The firmer the tofu, the less apt it is to fall apart. However, even extra-firm silken tofu is more likely to break up than even firm regular when handled a lot. (IE, in stir fries, youll need to be very gentle if using silken tofu.) Likewise, soft regular tofu will not get as creamy and smooth as silken.

I like the firm and extra-firm regular tofu for things such as baked or broiled tofu slices or "cutlets", in stir-fries or lightly pan-fried. I also prefer to use regular tofu for freezing. Once thawed, and pressed, it readily absorbs a marinade, and has a nice chewy texture.

Regular tofu comes in tubs, covered with water. Naysoya tofu is generally available in the produce section of most grocery stores.

Silken tofu has a texture similar to a custard. It is ideal in anything pureed, such as smoothies, dressings, dips, mock cheese fillings (ie, in lasagna), etc. The firm and extra-firm silken tofu also work well in dishes such as tofu scramble. It can be sliced and baked, but handle gently.

A very commonly found silken tofu is Mori-Nu, which comes in the aseptic packages. It has a long shelf life and doesnt need refrigeration until its been opened. It is the only tofu that can be eaten right from the package without any cooking.

In many grocery stores you can now find savory baked tofu. These products have a nice "chew", and are great for sandwiches, or to toss into things like stir fries, soups, or salads. I like to make my own baked tofu, but it doesnt ever have quite the same texture as the ready-baked ones.

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