What to look for
Firm or extra-firm tofu holds shape; silken tofu is designed for softer preparations. Check the package date and soy-allergen labeling.
Store it thoughtfully
Refrigerate unopened tofu as labeled. After opening, keep covered and use promptly; follow package guidance for water changes.
How to use it
Drain, pat dry, and press gently if the recipe needs a drier surface. Sear in a roomy pan, then add sauce after a crust forms.
When you need a substitute
Tempeh is denser and nuttier; beans are softer and do not sear the same way. Both change the dish substantially.
A common pitfallMoving wet tofu too early makes it stick and break; let the first side form a golden crust.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
