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    Tofu | Easy Japanese Recipes at

    Tofu (豆腐) or bean curd is a food made by coagulating soy milk and then passing the resulting curds into soft white blocks. There are many different varieties of tofu. Tofu has a subtle flavor and can be used in savory and sweet dishes. There are silken (soft), medium, medium-firm, and firm tofu.

    Tofu | Easy Japanese Recipes at

    Silken/soft: Miso soup, Cold Tofu, Mapo Tofu, etc

    Medium to Medium-Firm: Hot pot.

    Firm: Stir-fried dishes.

    Tofu Cutlet
    Fried firm tofu cutlet

    What To Do with Leftover Tofu

    If you don’t use an entire block of tofu, place the leftover tofu in an airtight container, soak in cold water, and store in the refrigerator for up to 3 days. Exchange the water every day.

    Recipes Using Tofu

    Hiyayakko (Japanese Chilled Tofu) on a blue plate.

    Hiyayakko (Cold Tofu)

    A Japanese ceramic bowl containing hot tofu.

    Yudofu (Hot Tofu)

    A Japanese blue and white bowl containing Mapo Tofu over steamed rice.

    Mapo Tofu

    Agedashi Tofu | Easy Japanese Recipes at

    Agedashi Tofu

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