Super Food for Seniors. What Are the Essential Types of Tofu Across 5 Major Asian Cuisines?

For many of us in the West, tofu is a humble meat replacement, usually pressed, marinated, and deep-fried to resemble chicken nuggets. But in Asia—the birthplace of tofu over 2,000 years ago in China—it’s not a substitute; it’s a centerpiece, a culinary marvel with a passport full of regional identities. The way tofu is prepared, coagulated, and consumed varies wildly from Beijing to Kyoto to Jakarta. My first time visiting a local market in Seoul, I was genuinely confused by the sheer variety of dubu (Korean tofu) floating in giant vats!

Ready to go beyond the block? Let's take a foodie tour of the essential, incredible types of tofu found across five major Asian cuisines.

The Tofu Passport: Regional Varieties and How They're Used

The major difference often boils down to two things: coagulation agents and pressing time. These factors determine the moisture content, texture, and ultimately, the best use for the tofu.

🇨🇳 China: The Ancestor and The Adventurer

China is the undisputed origin of tofu, and its varieties are the most diverse. Here, tofu is a category, not just a product.

• Fermented Tofu (Furu 腐乳): Also known as "Chinese cheese," this is soft tofu preserved with salt, rice wine, and other seasonings.

  • How it's Used: Condiment, flavoring agent for braised dishes, or served as a savory side with congee (rice porridge). A little goes a long way!

• Pressed/Dry Tofu (Dòufu gān 豆腐干): Highly compressed, low-moisture tofu that is dense and meaty. It is often flavored (like five-spice tofu) or smoked.

  • How it's Used: Sliced thin and stir-fried with vegetables (it holds its shape perfectly) or added cold to salads.

Data Point: According to a 2024 report by the Food and Agriculture Organization (FAO), China accounts for over 45% of the total Asia-Pacific tofu consumption, highlighting its massive culinary and commercial importance.

🇯🇵 Japan: The Subtle and Silken Master

Japanese tofu (Tōfu 豆腐) focuses on purity and delicate texture.

• Silken Tofu (Kinugoshi Tōfu 絹ごし豆腐): The curds are not broken and pressed; they are set directly, resulting in a smooth, custardy texture with very high water content.

  • How it's Used: Cold dishes like Hiyayakko (chilled tofu with toppings), blended into dressings, or gently simmered in miso soup.

• Fried Tofu Pockets (Aburaage 油揚げ): Thin slices of firm tofu that are deep-fried, creating a light, hollow 'pocket.'

  • How it's Used: Stuffed with sushi rice to make Inari-zushi, or cut into strips and simmered in broth for soups and noodle dishes.

🇰🇷 Korea: The Comforting Stew Staple

Korean tofu (Dubu 두부) is characterized by its use in hearty, rustic dishes, often served alongside kimchi.

• Soft Tofu (Sundubu 순두부): An incredibly soft, uncurdled form of tofu, similar to silken but often freshly made and served while still warm.

  • How it's Used: It is the star of the famous Sundubu Jjigae (spicy soft tofu stew). Its delicate nature melts beautifully into the broth.

• Pan-Fried Tofu (Dubu-buchim): Slices of firm-to-extra-firm tofu that are simply pan-fried until golden brown and served with a savory, spicy dipping sauce (yangnyeomjang). It’s a common side dish (banchan).

🇮🇩 Indonesia: The Yellow and Flavorful Block

In Indonesia, tofu is called Tahu (a loanword from Hokkien Chinese), and it's a popular street food and household staple.

• Yellow Tofu (Tahu Kuning): Tofu colored yellow using turmeric during the coagulation process, giving it a slightly savory, earthy taste right out of the package.

  • How it's Used: Deep-fried (Tahu Goreng), served in skewers, or simmered in stews. A specialty is Tahu Yun Yi from Bandung.

Data Point: The Indonesian tofu market is projected to expand at a 13.58% CAGR toward 2030, making it one of the fastest-growing tofu markets in Southeast Asia (Mordor Intelligence, 2025).

🇹🇭 Thailand: The Crispy Culinary Workhorse

Thai cuisine uses tofu predominantly as a versatile ingredient to absorb the powerful flavors of sweet, sour, salty, and spicy.

• Crispy Deep-Fried Tofu (Tofu Tod): Firm or extra-firm tofu that is deep-fried to achieve a perfectly crispy, golden crust and a soft interior.

  • How it's Used: Served as an appetizer with peanut sauce, or stir-fried into classics like Pad See Ew and Pad Thai.

Why This Matters

Understanding these distinctions is the key to mastering Asian cooking. If you use silken tofu (for a Japanese Hiyayakko) in a high-heat Chinese stir-fry, it will dissolve into mush! Conversely, using extra-firm pressed tofu in a Korean Sundubu Jjigae will lack the iconic melt-in-your-mouth texture.

Next time you’re shopping, skip the generic block and look for the specific regional name—your tastebuds will thank you!

Which regional tofu are you most excited to try? Let us know in the comments below, and share your favorite Asian tofu recipe!

Disclaimer: This article is for informational purposes only and does not constitute professional advice.