Firm tofu works well when you want cubes that can hold their shape in a pan. Silken tofu has a different texture and is useful in sauces and blended preparations. Read the pack and your chosen recipe before deciding whether…
## Choose the texture for the job Firm tofu works well when you want cubes that can hold their shape in a pan. Silken tofu has a different texture and is useful in sauces and blended preparations. Read the pack and your chosen recipe before deciding whether pressing is needed. ## Prepare with purpose Drain the firm tofu. If the recipe calls for pressing, use clean absorbent cloth and a suitable press on a stable surface. Avoid treating a heavy improvised stack as the only option. Cut the tofu evenly so the pieces cook at a similar pace. ## Give the pan some room Read the full recipe, heat the pan as directed and add the tofu in a comfortable layer. Crowding can trap moisture and make browning harder. Use the recipe’s cooking cues and adjust heat as needed. ## Finish with balance A savoury sauce, something fresh and a grain or starch can turn the tofu into a meal. Taste the sauce before adding more salt, particularly when using soy sauce or other salty condiments. ## Keep the useful note Record the tofu type, preparation and pan result in your kitchen journal. One reliable observation is more useful than changing everything at once. Check the soy allergen statement and keep opened tofu refrigerated according to its pack instructions. [Open the illustrated and narrated kitchen guides](/guides).