What Is Tofu and Why Is It So Popular in Chinese Cooking?

Tofu has long been a cornerstone of Chinese cuisine, valued for its versatility, affordability and ability to absorb flavours. It plays a significant role in both everyday home cooking and more elaborate dishes, and it’s increasingly appreciated by those following vegetarian or vegan diets. Made from soybeans, tofu has been enjoyed in Chinese households for centuries, not just as a protein substitute but as a delicious ingredient in its own right.

One of the reasons tofu is so popular in Chinese cooking is because of its adaptability. It can be braised, stir-fried, steamed, stewed or even served cold, depending on its type and the intended flavour outcome. From a cooking perspective, it allows for immense creativity. Our experience preparing plant-based meals has taught us that tofu, when handled correctly, can be the highlight of any dish rather than just a filler or a replacement.

With more customers seeking meat-free choices, tofu has gained wider popularity as a go-to protein option. Our vegetarian and vegan menu features a range of tofu-based dishes that bring out its full potential using traditional Chinese cooking techniques. Understanding the different types of tofu and how they function in Chinese cuisine helps make better choices when ordering and cooking.

Types of Tofu

Tofu comes in several different varieties, each with its own texture, moisture content and ideal uses in cooking. Choosing the right type of tofu for a particular dish can make a big difference in flavour and presentation. Here’s a breakdown of the main types of tofu used in Chinese cuisine and how each one contributes to different styles of cooking.

Silken Tofu

Silken tofu is the softest form, with a smooth, custard-like texture and high moisture content. It’s made by coagulating soy milk without curdling it, resulting in a delicate consistency that breaks apart easily. This type is commonly used in soups, steamed dishes, or served chilled with light sauces. Its soft texture soaks up flavours well, making it a favourite in subtle, gently seasoned recipes.

In Chinese cooking, silken tofu often features in steamed tofu dishes with ginger and spring onion or spicy tofu salads. Because of its fragile nature, it’s usually added towards the end of cooking or enjoyed as part of cold dishes where its softness can shine.

Soft Tofu

Slightly firmer than silken tofu but still very tender, soft tofu holds its shape a little better. It’s suitable for dishes that require the tofu to retain some form but still have a smooth and creamy bite. This variety is common in homestyle braises or soft tofu stews where the tofu gently simmers in flavourful sauces.

Soft tofu is also used in dishes that mix texture, such as alongside vegetables or mushrooms. Its ability to balance creamy mouthfeel with structural integrity makes it ideal for comfort foods that highlight both flavour and nourishment.

Firm Tofu

Firm tofu has a denser structure and less water content, making it suitable for stir-frying, pan-frying or grilling. It holds its shape under high heat, which allows for crisping on the outside while remaining tender inside. This is often the most accessible tofu for those trying it for the first time.

We’ve found that firm tofu is incredibly popular among those looking for a meat alternative that still offers bite and satisfaction. It absorbs marinades well, making it easy to flavour before cooking. Whether coated in sauce, tossed with vegetables or crisped for texture, it stands up well to robust cooking methods.

Extra-Firm Tofu

Extra-firm tofu has the lowest moisture content and a compact texture. It’s the most suitable choice when tofu needs to be sliced or cubed for frying, skewering or baking. Its sturdiness allows it to maintain form even during extended cooking.

This variety is ideal for dishes where tofu is the main feature or needs to hold a specific shape. It can be pressed further to remove additional water, allowing it to absorb sauces more efficiently during marination or braising.

Dried Tofu (Tofu Gan)

Dried tofu, also known as tofu gan, is firm and chewy with a concentrated soy flavour. It’s made by compressing tofu into dense blocks and drying it, sometimes followed by smoking or marinating. This tofu is often sliced thin and stir-fried or added to noodle dishes for contrast in texture.

In Chinese cuisine, dried tofu is prized for its chewiness and deep flavour. It’s commonly seen in cold appetisers or as a meat substitute in stir-fried dishes. Its resilience to overcooking makes it a practical choice in both hot and cold preparations.

Tofu Skin (Yuba)

Tofu skin, or yuba, is made from the thin layer that forms on the surface when soy milk is heated. It’s usually dried and rehydrated before use. With a slightly elastic, layered texture, tofu skin is often used in wraps, mock meats, or stewed dishes.

Its layered texture mimics the mouthfeel of certain meat dishes, making it a popular choice in vegan and vegetarian adaptations. Tofu skin absorbs sauces well and adds a satisfying chew to meals.

Nutritional Benefits of Tofu

Tofu is an excellent source of plant-based protein and contains all nine essential amino acids. It's also rich in iron, calcium and magnesium, especially when prepared with calcium sulphate. Because it’s low in saturated fat and cholesterol-free, tofu is a heart-friendly ingredient.

Its nutritional profile makes it especially appealing to those looking for balanced meat-free meals. Tofu can be paired with vegetables and whole grains to create a complete, satisfying meal without compromising on flavour or substance.

Tofu in Vegetarian and Vegan Chinese Cuisine

We’ve built a variety of dishes around tofu that reflect both traditional Chinese techniques and the preferences of our vegetarian and vegan customers. These include tofu with mixed vegetables, tofu with black bean sauce, and tofu stir-fries in hoisin or satay sauce. These meals offer a rich, satisfying experience and help showcase tofu’s versatility.

Tofu is central to many of the vegetarian and vegan options we offer, whether for those avoiding meat entirely or those simply looking for lighter, plant-based meals. It gives depth and body to plant-based dishes and responds well to bold flavours and spice.

A Staple of Everyday Cooking

Tofu’s adaptability means it can be used across a wide range of meals. From chilled starters to hearty stews, tofu is a familiar and comforting element. Its mildness allows it to be seasoned creatively and matched with a variety of textures. Whether someone is new to meat-free eating or has long embraced a plant-based diet, tofu provides nourishment without compromise.

Ordering tofu-based dishes from your local Chinese takeaway can also be a reliable way to enjoy a nutritious, satisfying meal without fuss. We make sure that every tofu option is cooked with attention to detail and paired with complementary flavours.

For those in Barry, Rhoose, Dinas Powys, Sully or Wenvoe, our plant-based dishes make it easy to enjoy the depth of Chinese cuisine without relying on meat or fish. We take pride in offering options that respect tradition while catering to modern preferences.