Did you know tofu provides a good amount of protein while costing just a fraction of meat protein? And did you know it’s an extremely versatile ingredient in a variety of dishes, adding a bit of flair and a lot of nutrition? Its versatility comes from the fact that there are several different kinds of it, each serving a unique purpose.
The Types of Tofu
In Japan, there are three common types of this vegan-friendly protein, each with its own textures and benefits. Certain types are used for specific dishes due to how firm they are.
- Yakitofu – This is the firmest option because it is lightly grilled before it gets packaged. Since this type sticks together the best, it’s commonly used in dishes such as nabe, sukiyaki, and oden.
- Momentofu – The second firmest option with a medium consistency. It can also be known as regular, coarse, spongey, cotton, or wool tofu. It is the most common version found in a variety of dishes including scrambled eggs.
- Kinutofu – With ‘kinu’ meaning ‘silk’ in Japanese, this is the softest type out there. Since it’s neither drained nor pressed, all of its liquids remains within the it as it forms, giving it its silky texture. It can be found in vegetarian and vegan-friendly desserts such as custards, puddings, and “milk” shakes.
Enjoy Eating Meat-Free Options at Shogun Japanese Steakhouse
Shogun Japanese Steakhouse is the place to go for freshly made Japanese cuisine, including meat-free options. With our expert teppanyaki chefs and authentic Japanese food, dinner at Shogun is more than a meal, it’s an experience. Book a table for your next event by calling us today at (407)-352-1607.
