Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Protein
Tofu, firm
Mild and slightly nutty on its own, taking on the flavor of whatever it's cooked or marinated with.
Lens analyzedFirm tofu is soybean curd pressed to remove more liquid than softer tofu styles, giving it a denser texture that holds its shape well during stir-frying, grilling, or pan-frying. It absorbs marinades and sauces readily despite its firmer bite.
Where it comes from
Tofu-making techniques originated in China over a thousand years ago and spread throughout East and Southeast Asia, becoming a foundational protein in many of those cuisines long before it became a common plant-based option in North American grocery stores.
Buying it
Check the package for "firm" or "extra firm" labeling if a recipe needs tofu that holds together during cooking, since softer styles fall apart under the same handling.
Storing it
Refrigerate unopened tofu until the printed date; once opened, keep it submerged in fresh water in a sealed container and change the water daily, using it within about a week.
Keeps about 5 days in the fridge.
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