6 Unique Tofu-s You Probably Haven’t Tasted

Asian food lovers like you, are sure to have tasted tofu before. From the velvety steamed silken tofu and its firmer cousin in stir-fries, to soft chewy tofu puffs, and thin tofu-skins in fried yummy rolls. Most of the common varieties are semi-neutral flavoured, versatile to take on almost any sauce, seasoning and ingredients you cooked with them. But did you know some tofu-s have bold, strong flavours and ‘sturdier’ textures, too?

Here are 6 uncommon tofu-s for you to try:

Dougan

Pressed tofu or Dougan is an extra firm tofu with a meaty, chewy texture and a nutty, savoury flavour. Made by pressing out the moisture in tofu to form a firm slab; and then dried, smoked, stewed and salted to give it an elastic brown skin and tender supple flesh. Dougan’s form, texture and taste holds up great in high heat cooking and pairs well with meat, seafood and veggies in a dish. Best enjoyed in stir-fries, grilled, or diced and sautéed for dumpling filling. Most commonly available at Chinese grocers.

Egg Tofu

Egg tofu is exactly what the name says: tofu made with eggs and soymilk. It usually comes packed in a handy tube at supermarkets, and has a slightly firmer, bouncier texture than silken tofu, but just as smooth and soft. It has a delicate umami taste, while also taking in the flavours of your sauces and seasonings. Just cut the tube down to scallop-like pieces and they’re ready to cook. When stir-fried or pan-fried, the egg tofu forms a light crisp skin that helps retain its shape and inner texture. Also yummy in steamed, soup, braised or hot-pot dishes.

Fried Beancurd Rolls

Dried tofu skin rolled up and deep-fried to a golden yummy crisp. These tofu rolls have a savoury, nutty flavour and light crunchy mouth-feel. Best enjoyed as an add-on in hot-pot and soups. Dip in the rolls for them to soften, and soak up the broth for extra delish enjoyment!

Baojiang Tofu

Baojiang tofu is a beloved street food in Kunming city of Yunnan province. The name means ‘gravy-wrapped’. But the making of this south-western Chinese special doesn’t actually involve a wrap. Rather, the tofu is pressed to remove excess moisture, then cut into blocks and soaked in a soda mixture. The result is a tofu that hardens on the outside when cooked, while the inside curdles into a creamy, savoury texture like melted cheese. It has such a deep, satisfying flavour, Chinese foodies can’t get enough of it!

Fermented Tofu

Okay, let’s venture into bolder territory. The fermented tofu or Furu in Mandarin, is made by fermenting firm tofu with a hearty blend of spices, seasonings and alcohol. Available in airtight bottles of tiny cubes soaked in reddish gravy. Just a small scoop of it packs a sharp salty taste and acerbic aroma, but with a creamy, crumbly texture. Because of its potent flavour, fermented tofu is mostly used as a ‘taste top-up’ in gravy and stir-fried dishes, as well as a table condiment in Chinese cuisine.

Stinky Tofu

Probably the ultimate tofu challenge ever: the Taiwanese popular street food, stinky tofu. Fermented in brine for up to months, and deep-fried to a thin chewy skin with soft crumbly inside. The smell is so strong and pungent that you can taste it in the air, half-a-street away before you see the vendor. It’s even stronger than durian, and many colourful descriptions have been levied on the stinky tofu. But like durian, aficionados say it’s an acquired taste. Brace the smell-gauntlet to have a bite, and the stinky tofu’s intense umami flavour will melt in your mouth like aged cheese.