Varieties of Japanese "firm" tofu vs. "The stuff I get back home"

I've been cooking with tofu a lot lately and I had a question about the varieties of tofu generally found in a supermarket here.

The tofu I can find is generally only two types, from what I can see "momen" 木綿 is the one that is considered "firm tofu". If that consistency was sold in Canada, it'd be called "soft tofu", one level of firmness up from "silken" or "dessert" tofu, which seems to be the only other firmness available here.

Back home in B.C. I generally bought this brand, Mandarin and its consistency is much firmer than the 木綿. What I'm specifically looking for is the kind that will stand up to being stir-fried without breaking apart. The 木綿 just breaks apart like custard, and makes my dinner a lot more watery than I'd planned. It's still delicious, but I'd like some separation at times.

I'm reading wikipedia and it's saying "In some places in Japan, a very firm type of momen-dōfu is eaten, called ishi-dōfu (石豆腐; literally stone tofu) in parts of Ishikawa, or iwa-dōfu (岩豆腐; literally rock tofu) in Gokayama in the Toyama prefecture and in Iya in the prefecture of Tokushima."

Now that sounds even firmer than what I'd buy in Canada, but I've never heard of it before – so maybe it's simply a regional thing? I've never seen it in Kanto.

Cooks? Any advice?

submitted by /u/uberscheisse
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