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Normal tofu is made with soya bean and water

Silken tofu is softer than the normal tofu

Firm has hard texture.

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tofu

1. Regular tofu: This is the most common type of tofu, which is made from soybean milk that is coagulated and then pressed into blocks. It has a mild flavor and a soft, custard-like texture.

2. Silken tofu: This type of tofu has a softer texture and a higher water content than regular tofu. It is often used in desserts, smoothies, and soups because of its creamy consistency.

3. Firm tofu: Also known as extra-firm tofu, this type of tofu has a denser texture and holds its shape well when cooked. It is ideal for grilling, stir-frying, or baking.

4. Medium tofu: This type of tofu falls somewhere between regular and firm tofu in terms of texture. It is versatile and can be used in a variety of dishes, such as salads, stir-fries, and curries.

5. Smoked tofu: This type of tofu has been smoked to give it a savory, smoky flavor. It is often used as a meat substitute in dishes like sandwiches, salads, and stir-fries.

6. Flavored tofu: Some tofu is marinated or seasoned with spices, herbs, or other flavorings to add extra taste. Flavored tofu is available in a variety of options, such as teriyaki, BBQ, and curry

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Normal tofu is make by soya bean and milk

Silken. Is softer than normal tofu

Firm is type of tofu. Than can set the size and shape of it to look nicer

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Egg tofu

Egg tofu is make up of egg

tofu silken

The more water, the softer The tofu will be

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1. Silken tofu also called Kinugoshidofu. characteristic: Smooth, Soft and high moisture.

2. Firm tofu characteristic: Low moisture and firm but not hard. 3. egg tofu characteristic: Yellow and smooth.

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1. Regular tofu: This is the most common type of tofu, which is made from soybean milk that is coagulated and then pressed into blocks. It has a mild flavor and a soft, custard-like texture.

2. Silken tofu: This type of tofu has a softer texture and a higher water content than regular tofu. It is often used in desserts, smoothies, and soups because of its creamy consistency.

3. Firm tofu: Also known as extra-firm tofu, this type of tofu has a denser texture and holds its shape well when cooked. It is ideal for grilling, stir-frying, or baking.

4. Medium tofu: This type of tofu falls somewhere between regular and firm tofu in terms of texture. It is versatile and can be used in a variety of dishes, such as salads, stir-fries, and curries.

5. Smoked tofu: This type of tofu has been smoked to give it a savory, smoky flavor. It is often used as a meat substitute in dishes like sandwiches, salads, and stir-fries.

6. Flavored tofu: Some tofu is marinated or seasoned with spices, herbs, or other flavorings to add extra taste. Flavored tofu is available in a variety of options, such as teriyaki, BBQ, and curry

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1. Soft tofu

also known as silken or kinugoshidofu.

It is a tofu that has not been drained or pressed after the soy milk has coagulated. It has a very high moisture content, smooth texture (almost like a custard), and falls apart easily.

It is usually sold completely in water to maintain its moisture content.

Its white in colour

2. Egg Tofu

Egg tofu typically comes in a plastic tube, which gives egg tofu its characteristic cylinder shape. It has a creamy yellow color that is brighter than the typical off-white brick tofu thanks to the egg yolks that egg tofu is made from. Egg tofu is highly prized because of its rich flavor thanks to the eggs, it needs less preparation than brick tofu with no pressing required, and it is sturdier than silken tofu.

It is usually light yellow in colour

3. extra form tofu

-Extra-firm tofu has less water than firm tofu, which it would be more dry and notice the texture. The possbilities of firm and extra-firm tofu doesn't absorb marinates well. On the other hand extra firm can be pan-fry, stir-fry or deep-fry with ease.

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1.   Soft
-  Also known as silken or kinugoshidofu.
-   Not drained and contains the highest moisture content of all fresh tofu. Its texture is similar to that of very fine custard.
-   It is usually sold completely in water to maintain its moisture content.
-   It is white in colour.

2.    Firm
-   Also known as cotton or momendofu.
-    Drained and pressed, still contains a great amount of moisture.
-    It has the firmness of raw meat but bounces back readily when pressed.
-    The texture of the inside of the tofu is similar to that of a firm custard.

3.    Fry Tofu
-     Fry Tofu has lower moisture content.
-      It comes from fresh tofu that goes to deep fry.
-      It texture is rough and crispy.
- It is golden brown.

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Soft
- Also known as silken or kinugoshidofu.
- Not drained and contains the highest moisture content of all fresh tofu. Its texture is similar to that of very fine custard.
- It is usually sold completely in water to maintain its moisture content.
- It is white in colour.

Firm
- Also known as cotton or momendofu.
- Drained and pressed, still contains a great amount of moisture.
- It has the firmness of raw meat but bounces back readily when pressed.
- The texture of the inside of the tofu is similar to that of a firm custard.

Fry Tofu
- Fry Tofu has lower moisture content.
- It comes from fresh tofu that goes to deep fry.
- It texture is rough and crispy.
- It is golden brown.

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Stinky tofu can be eaten cold and steam and deep fried
Super firm
Extra firm
Firm
Regular
Silken

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1,silken tofu is soft
2,firm tofu is firm on the outside and custard in the inside
3,deep frayed tofu has a rough exterior

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3 types of Tofu 1)silken
Tofu 2)fermented tofu characteristics
Tofu 3) smoked

1)silken tofu its also known for its silky,creamy, jelly like texture. Silken tofu is made with a coagulant that allows the soy milk to solidify in its container 2) fermented tofu resembles a firm , smooth paste unlike creamy blue cheese. it can be kept several years during which time its flavor is believed to improve 3) smoke tofu  it has flavour on its own and does not retain as much water as plain tofu and it comes from an authentic beechwood smoke which makes marinating the tofu optional

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Smoked tofu
Fried tofu
Egg tofu

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1.Silken tofu is undrained and unpressed tofu. It has the highest water content of all types of tofu and is made by coagulating soy milk without curdling it. It is often produced in the container it comes in. It's available in several consistencies depending on how much soy protein it contains.
2. firm tofu
Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm. ... Nutritionally, tofu is low in calories, while containing a relatively large amount of protein.

3 smoke tofu
Smoked Tofu is usually firm tofu that has been smoked like smoked cheese, or more commonly has had some liquid smoke flavouring added to it.

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3 types of tofu
Silken
1.Silken tofu is produced by coagulating soy milk without cutting the curd. Silken tofu is available in several consistencies, including soft and firm, but all silken tofu is more delicate than regular firm tofu (pressed tofu) and it has different culinary uses.
2. Firm
Of all the types of tofu, firm tofu is the most widely available in supermarkets. Firm tofu is quite compact and is often packaged soaked in liquid – the amount depends on the type of packaging. Firm tofu is like feta: it doesn’t crumble when you pick it up and it is easy to chop. In the kitchen, firm tofu is the most versatile of the tofu types. It can be pan-fried, stir-fried, deep-fried, put in a stew, used as a filling or to make spreads. Be sure to fully dry firm tofu before cooking, to ensure it can absorb the marinade and will splatter less in the pan. Firm tofu can also be bought smoked or seasoned.
3.Super firm
If you look at super-firm tofu you can easily mistake it for meat because it is so dense. In fact it is a great meat substitute! Cut the tofu into regular-sized slices, sticks or cubes, mix with a hot marinade and pan-fry, stir-fry or deep-fry. Super-firm tofu is not widely available but is easy to make.

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Sufyan
3 types of tofu

1. Silken

Silken tofu, also known as Japanese-style tofu, is silky, creamy and has the highest water content. If you try to hold it, it will fall to pieces. Silken tofu looks like a very young cheese such as burrata (a kind of mozzarella) and can be used as a thick cream, fresh cream cheese or ricotta in cheesecakes, smoothies, dips or even ravioli fillings. You usually prepare dishes with silken tofu when it is wet.

2.Firm

Of all the types of tofu, firm tofu is the most widely available in supermarkets. Firm tofu is quite compact and is often packaged soaked in liquid – the amount depends on the type of packaging. Firm tofu is like feta: it doesn’t crumble when you pick it up and it is easy to chop. In the kitchen, firm tofu is the most versatile of the tofu types. It can be pan-fried, stir-fried, deep-fried, put in a stew, used as a filling or to make spreads. Be sure to fully dry firm tofu before cooking, to ensure it can absorb the marinade and will splatter less in the pan. Firm tofu can also be bought smoked or seasoned.

3.Super-firm

If you look at super-firm tofu you can easily mistake it for meat because it is so dense. In fact it is a great meat substitute! Cut the tofu into regular-sized slices, sticks or cubes, mix with a hot marinade and pan-fry, stir-fry or deep-fry. Super-firm tofu is not widely available but is easy to make.

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3 types of Tofu
1. Silken tofu
Silken tofu is produced by coagulating soy milk without cutting the curd. Silken tofu is available in several consistencies, including soft and firm, but all silken tofu is more delicate than regular firm tofu (pressed tofu) and it has different culinary uses.
2. firm Tofu
firm tofu often possesses greater hardness and cohesiveness so that more power is needed to break down its structure.
3 extra firm tofu
Extra-firm tofu has less water than firm tofu, which you notice in the difference in texture. The culinary possibilities of firm and extra-firm are almost the same, but extra-firm tofu doesn’t absorb marinades as well. On the other hand, extra-firm is easier to pan-fry, stir-fry or deep-fry.

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OngJiaJun, WAYNE HENG WEI WEN and  jun yang

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OngJiaJun, WAYNE HENG WEI WEN and  jun yang

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3 Type of tofu
1.Silken
2.Firm
3.Smoked

1. Sliken. Silken tofu, also known as Japanese-style tofu, is silky, creamy and has the highest water content. If you try to hold it, it will fall to pieces. Silken tofu looks like a very young cheese such as burrata (a kind of mozzarella) and can be used as a thick cream, fresh cream cheese or ricotta in cheesecakes, smoothies, dips or even ravioli fillings. You usually prepare dishes with silken tofu when it is wet.

2.firm. Of all the types of tofu, firm tofu is the most widely available in supermarkets. Firm tofu is quite compact and is often packaged soaked in liquid – the amount depends on the type of packaging. Firm tofu is like feta: it doesn’t crumble when you pick it up and it is easy to chop. In the kitchen, firm tofu is the most versatile of the tofu types. It can be pan-fried, stir-fried, deep-fried, put in a stew, used as a filling or to make spreads. Be sure to fully dry firm tofu before cooking, to ensure it can absorb the marinade and will splatter less in the pan. Firm tofu can also be bought smoked or seasoned.

3.This tofu is extra-firm and has a smoky flavor. Smoking is generally an artisanal process. Originally, tofu was smoked above tealeaves, but today it is mostly done over beech wood, which gives it a great aroma. You can pan-fry or stir-fry smoked tofu, but it is best eaten raw, such as in a winter stew or a summer salad

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3 Types of Tofu

1.Regular

This type of tofu is used primarily in Asian dishes. It is a little more compact than silken but still soft. Regular tofu easily soaks up the flavours of sauces and broths and so is often used in noodle soups and stews. You can also make delicious spreads using regular tofu, or ‘scrambled’ tofu, a vegetarian take on scrambled eggs. Don’t pan-fry or deep-fry regular tofu as it is likely to crumble.

2.Firm
Of all the types of tofu, firm tofu is the most widely available in supermarkets. Firm tofu is quite compact and is often packaged soaked in liquid – the amount depends on the type of packaging. Firm tofu is like feta: it doesn’t crumble when you pick it up and it is easy to chop. In the kitchen, firm tofu is the most versatile of the tofu types. It can be pan-fried, stir-fried, deep-fried, put in a stew, used as a filling or to make spreads. Be sure to fully dry firm tofu before cooking, to ensure it can absorb the marinade and will splatter less in the pan. Firm tofu can also be bought smoked or seasoned.

3.Super-firm
If you look at super-firm tofu you can easily mistake it for meat because it is so dense. In fact it is a great meat substitute! Cut the tofu into regular-sized slices, sticks or cubes, mix with a hot marinade and pan-fry, stir-fry or deep-fry. Super-firm tofu is not widely available but is easy to make.

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3 types of tofu:
1.regular tofu
It is a little more compact than silken but still soft Regular tofu easily soaks up the flavours of the sauces.
2.firm
firm tofu is the most widely available in supermarkets.Firm tofu is quite compact and is often packaged soaked in liquid – the amount depends on the type of packaging. Firm tofu
3.femented tofu
If you pickle tofu in a mixture of salt, rice wine and water it will ferment. This fermenting gives a tofu deep. Don't buy fermented tofu in plastic packaging as only glass stops the fermentation process and so guarantees the flavour.

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3 types of tofu
1) smoked tofu
2) silken tofu
3) fermented tofu
characteristics
> silken tofu its also known for its silky,creamy, jelly like texture. Silken tofu is made with a coagulant that allows the soy milk to solidify in its container
> fermented tofu resembles a firm , smooth paste unlike creamy blue cheese. it can be kept several years during which time its flavor is believed to improve
>smoke tofu  it has flavour on its own and does not retain as much water as plain tofu and it comes from an authentic beechwood smoke which makes marinating the tofu optional

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Wei hao, Andrew, wei jun, yong jian, jia jing

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Wei hao, Andrew, wei jun, yong jian, jia jing

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3 Types of tofu
1)Extra-firm
2)Super-firm
3)Seasoned
Characteristic:
Extra-firm tofu and firm tofu are almost similar in texture, but extra-firm tofu doesn't absorb marinades. On the other hand, extra-firm is easier to pan-fry, stir-fry or deep-fry.

If you look at super-firm tofu you can easily mistake it for meat because it is so dense.

Seasoned tofu is mostly firm and can be pan-fried, stir-fried, deep-fried, grilled, roasted in the oven, barbecued or eaten raw.

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Raymond, Franziska, Vincent, Farid, And Kenneth

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Raymond, Franziska, Vincent, Farid, And Kenneth

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3 Types Of Tofu:
1) Smoked Tofu
2) Fermented Tofu
3) Pressed Tofu

Characteristic of each tofu:

1) Smoked Tofu, it is extra firm with a smoky flavor. Best eaten raw such as in winter stew or a summer salad.

2) Fermented Tofu, It is a pickled tofu which is soaked in a mixture of salt, rice wine and water. This tofu has a deep, savory  flavour called umami.

3) Pressed Tofu, This tofu has been pressed under high pressure with very little moisture remains in the tofu giving it a meat like texture. There are 2 types of  pressed tofu, they are natural and pre - seasoned.

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3 Types of Tofu

Silken: Good for making smoothies, sauces and salad dressings, and as an egg substitute in baking.
Silken tofu is undrained and unpressed tofu. It has the highest water content of all types of tofu and is made by coagulating soy milk without curdling it. It is often produced in the container it comes in. It's available in several consistencies depending on how much soy protein it contains.

Silken
Silken tofu, also known as Japanese-style tofu, is silky, creamy and has the highest water content. If you try to hold it, it will fall to pieces. Silken tofu looks like a very young cheese such as burrata (a kind of mozzarella) and can be used as a thick cream, fresh cream cheese or ricotta in cheesecakes, smoothies, dips or even ravioli fillings. You usually prepare dishes with silken tofu when it is wet.

Regular
This type of tofu is used primarily in Asian dishes. It is a little more compact than silken but still soft. Regular tofu easily soaks up the flavours of sauces and broths and so is often used in noodle soups and stews. You can also make delicious spreads using regular tofu, or ‘scrambled’ tofu, a vegetarian take on scrambled eggs. Don’t pan-fry or deep-fry regular tofu as it is likely to crumble.

Firm
Of all the types of tofu, firm tofu is the most widely available in supermarkets. Firm tofu is quite compact and is often packaged soaked in liquid – the amount depends on the type of packaging. Firm tofu is like feta: it doesn’t crumble when you pick it up and it is easy to chop. In the kitchen, firm tofu is the most versatile of the tofu types. It can be pan-fried, stir-fried, deep-fried, put in a stew, used as a filling or to make spreads. Be sure to fully dry firm tofu before cooking, to ensure it can absorb the marinade and will splatter less in the pan. Firm tofu can also be bought smoked or seasoned.

Extra-firm
Extra-firm tofu has less water than firm tofu, which you notice in the difference in texture. The culinary possibilities of firm and extra-firm are almost the same, but extra-firm tofu doesn’t absorb marinades as well. On the other hand, extra-firm is easier to pan-fry, stir-fry or deep-fry. Follow your personal preference.

Super-firm
If you look at super-firm tofu you can easily mistake it for meat because it is so dense. In fact it is a great meat substitute! Cut the tofu into regular-sized slices, sticks or cubes, mix with a hot marinade and pan-fry, stir-fry or deep-fry. Super-firm tofu is not widely available but is easy to make.

Seasoned tofu
Tofu is also available pre-seasoned. This makes it easier to prepare as you can start as soon as you open the packet! Seasoned tofu is available in different flavours; tamari and tomato/basil are widely available. Seasoned tofu is mostly firm and can be pan-fried, stir-fried, deep-fried, grilled, roasted in the oven, barbecued or eaten raw.

Smoked tofu
This tofu is extra-firm and has a smoky flavour. Smoking is generally an artisanal process. Originally, tofu was smoked above tealeaves, but today it is mostly done over beech wood, which gives it a great aroma. You can pan-fry or stir-fry smoked tofu, but it is best eaten raw, such as in a winter stew or a summer salad.

Tofu à la minute
These small tofu pieces are pre-marinated and pre-cooked. All you have to do is add them to a (stir-fry) dish, or pan-fry the tofu à la minute in oil until crispy and add to dishes such as salads and stews. Tofu à la minute can be purchased in a variety of flavours including Asian-spiced, Italian-spiced and Mexican-spiced.

These other tofu products can be found in Asian supermarkets.

Pressed tofu
When tofu is pressed under high pressure, very little water remains, giving it a meat-like texture that can be compared to that of super-firm tofu. There are two types of pressed tofu: natural and pre-seasoned.

Fermented tofu
If you pickle tofu in a mixture of salt, rice wine and water it will ferment. This fermenting gives a tofu deep, savoury flavour called umami. In Chinese cooking, fermented tofu is not used as an ingredient but as flavouring. Don't buy fermented tofu in plastic packaging as only glass stops the fermentation process and so guarantees the flavour.

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3 types of tofu
1)Silken tofu
Characteristics-Silken tofu, also known as Japanese-style tofu, is silky, creamy and has the highest water content. If you try to hold it, it will fall to pieces. You usually prepare dishes with silken tofu when it is wet
2)Smoked tofu
characteristics-This extra-firm tofu is most often smoked in tea leaves, giving it a light hue and smoky flavor. It's so dry and dense, you can barely see the curds, and is very similar to dry tofu, but with a lighter up-front flavor
3)Firm Tofu
characteristics-it has the firmness of raw meat and bounces back readily when pressed

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3 types of tofu:
1:seasoned tofu
2:smoked tofu
3:firm tofu
Characteristic of each tofu:
Seasoned tofu:Tofu is also available pre-seasoned. This makes it easier to prepare as you can start as soon as you open the packet! Seasoned tofu is available in different flavours; tamari and tomato/basil are widely available. Seasoned tofu is mostly firm and can be pan-fried, stir-fried, deep-fried, grilled, roasted in the oven, barbecued or eaten raw.
Smoked tofu:This tofu is extra-firm and has a smoky flavour. Smoking is generally an artisanal process. Originally, tofu was smoked above tealeaves, but today it is mostly done over beech wood, which gives it a great aroma. You can pan-fry or stir-fry smoked tofu, but it is best eaten raw, such as in a winter stew or a summer salad.
Firm Tofu:Of all the types of tofu, firm tofu is the most widely available in supermarkets. Firm tofu is quite compact and is often packaged soaked in liquid – the amount depends on the type of packaging. Firm tofu is like feta: it doesn’t crumble when you pick it up and it is easy to chop. In the kitchen, firm tofu is the most versatile of the tofu types. It can be pan-fried, stir-fried, deep-fried, put in a stew, used as a filling or to make spreads. Be sure to fully dry firm tofu before cooking, to ensure it can absorb the marinade and will splatter less in the pan. Firm tofu can also be bought smoked or seasoned.

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3 types of tofu:
1.Silk tofu
2.Firm tofu
3.Regular tofu
Characteristic of each tofu:
SILKEN TOFU:Is made with a coagulant that allows the soy milk to solidify in its container.
FIRM TOFU:Firm tofu is the most versatile of the tofu types. It can be pan-fried, stir-fried, deep-fried, put in a stew, used as a filling or to make spreads.
REGULAR TOFU:made by coagulating cooked soymilk and then pressing it into soft curds. Retaining most of the nutrients in soymilk, tofu has a bland flavor and white color and provides a texture that is smooth, firm, and coherent, but not hard or rubbery.