What to use instead of firm tofu
It depends entirely on what it's doing in the dish. Here's the job, what else does it, and what to skip.
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Cubes that hold their shape in a simmering soup or stew
Pressed curd set with a calcium coagulant has enough protein structure to survive a ladle and a rolling boil while it soaks up broth.
Extra-firm tofuRan out
1:1 by weight
Chewier and denser, and it takes on less broth. It holds up better in a hot pot that stays on the burner.
Tempeh, cubedRan out
1:1 by weight, steamed 10 min first, then 5 min longer in the pot
Firm and nutty with a slight bitterness the steaming removes. It absorbs less broth and adds its own flavour.
King oyster mushroom, cut into cubesRan out
1:1 by volume, browned first
Similar bite and no protein. It adds savour to the broth rather than taking it away.
Rehydrated soy curlsRan out
2 oz dry, soaked 10 min, per 8 oz tofu
Shreddy rather than cubed and it drinks broth aggressively. It goes soft if left simmering more than 10 min.
What doesn't work: Silken tofu in a stew you are going to stir. It is set in the package with almost no curd structure, so it shatters into cloudy shreds within a minute of the first stir and clouds the broth.
Block that fries to a crisp shell with a soft middle
Firm tofu has been pressed to a moisture level low enough that the surface can dry out and crisp before the inside overheats.
Extra-firm tofu, pressed 30 minRan out
1:1 by weight
Crisps faster and harder. The centre is denser and less custardy, so an agedashi loses its contrast.
Tempeh, slicedRan out
1:1 by weight, steamed 10 min then dried
No pressing needed and it browns beautifully. Nutty and firm all the way through with no soft interior.
Paneer, cubedRan out
1:1 by weight
Browns faster and squeaks. It will not take up a marinade the way tofu does, so season the coating instead.
Seitan, slicedRan out
1:1 by weight, patted dry
Chewier and meatier, and it already carries flavour. It browns fast, so keep the heat a notch lower.
What doesn't work: Silken or soft tofu dusted in starch and dropped into hot oil. There is far too much water in it, so the oil spits, the coating slides off in the fryer and the block collapses the moment you turn it.
Soft tofu as the creamy body of a soup or a scramble
Set with a light coagulant and never pressed, it stays custardy and breaks into soft curds that thicken the broth around them.
Soft or silken tofuRan out
1:1 by weight
Silken is smoother and holds together in larger pieces. Soft breaks into flakier curds, which suits a scramble.
Beaten egg drizzled inRan out
2 eggs per 8 oz soft tofu, poured in a thin stream off the heat
Sets in ribbons rather than curds and thickens the soup more. Adds richness the tofu does not.
Blended cashew creamPlant-based
1/2 cup raw cashews soaked 2 h, blitzed with 1/2 cup water, per 8 oz soft tofu
Smooth and rich with no curd texture at all. It thickens as it heats, so add it at the end.
What doesn't work: Firm tofu blitzed smooth in place of silken. It has been pressed, so blending gives you a grainy paste that stays as visible specks in the broth instead of melting back into it.