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Tofu & Eggs
Appears in
By Amy Kaneko
Published 2017
Tofu is a staple of the Japanese diet and is popular as a high-protein health food, and for its versatility. Until I lived in Japan, I didn’t have a good idea of how to integrate tofu into my cooking. Once there, I saw how easy tofu is to use and discovered the wide variety of dishes that can be made with it.
Tofu is available in North America in three basic forms—soft, medium, and firm—and many regular markets stock at least two of them and sometimes all three. Soft, also called silken, is very soft, almost pudding-like, yet holds its shape, and is used for cold dishes like Hiyayakko and in miso and other soups. The two firmer varieties hold their shape more easily without breaking, making them well suited to stir-fries and simmered dishes.