Can someone explain the differences of Tofu in the market?

There are many types of tofu.Different textures and consistencies are used for different recipes.

1. Tofu fa/tofu cheese is the lightest soya product. It's eaten as cold as a dessert with hot syrup and fruit.

2. Silken tofu has egg added to give it a smoother, softer consistency. This is usually steamed.

3. Normal tofu is good for simple stirfrying with lots of sauce, which doesn't require a lot of stirring. It's usually added towards the end of cooking so it doesn't break up.

4. Firm tofu is for frying and shallow frying. Don't forget to roll it in flour and salt to stop it from sticking.

5. Dehyrdrated and fried tofu is good for stewing.(Usually yellow-orange in colour)

The firmness of the tofu is just an indicator of its texture. The firmer it is, meaning that it will not break as easy. Tofu is mainly made up of soy and it is quite healthy. Which is better really depends on the method you are cooking the tofu. I have tofu regularly for years and you can try the ways that the Japanese and Chinese eat their tofu, including having it served in clear broth, putting minced ginger and spring onion and soya sauce on tofu and serve it cold. The tofu can be steamed with meat, it can be stir fried with vegetables....Have fun!

Most Tofu has no flavor. It takes on the flavor of what you are cooking with it.

Words like 'silken' 'firm' 'soft' refer to texture and consistancy, like whether it's hard and crumbly or smooth and creamy ... think of cheeses, like paresean vs ricotta.

Organic vs non-organic refers to how the soybeans were raised.

i'm sorry to say this but tofu is so nasty, i saw on t.v how it is made and i will never eat it ever!!