I like to buy firm or extra firm tofu blocks and don't bother pressing for the teriyaki tofu stir fry recipe. It makes a softer interior with a crusty outside.

Sometimes I think we Westerners — or many of us, anyway — have it all wrong when it comes to tofu. We think we have to press it; we don’t. We think we can’t freeze it; we can. We think its only use is ...

Firm/Extra-firm block tofu: Keeps shape under pressure, best for stir-fries Soft silken: Creamy with a pudding-like consistency. Good to be blended into salad dressings, desserts, and more.

Extra-firm tofu is ideal when you want the tofu to best retain its shape: Think braises, stews and saucy stir-fries, deep-frying or any recipes where the curds get thrown around a bit.

In a vegan Caprese, silken tofu plays the creamy counterpoint to the fresh, juicy tomatoes.

There’s not much middle ground on tofu. And it’s not necessarily that tofu eaters love tofu or that non-eaters hate it. Many of the latter haven’t even tried it or haven’t had it prepared ...

Both firm and extra firm tofu contain less moisture than soft or silken tofu, so it’ll hold its shape when you slice it and take on a satisfying crust when you bake it.