Vegan and Vegetarian Japanese Cuisine: Tofu (2)-Varieties

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“Zarudofu”, my favourite variety of tofu just filtered out in a “zaru/basket”. You just eat it with a spoon on its own. No seasoning needed!

This is the second article dedicated to some of the many varieties of that celebrated food, tofu. A third article is in preparation as for recipes!

Okinawa Tofu

Tofu comes in various degrees of firmness.
The softest are “Zaru dofu” (see pic above) and Okinawa-style tofu.

“Kinu Goshi Tofu”

Next come “Kinu Tofu/Kinu Goshi Tofu”/Silk-sieved tofu. It can be used for almost any recipe, although you might have to press it as it contains a lot of water.

“On Tofu”

“On Tofu” is similar to “Kinu tofu”, but it has been conceived as it its name indicates for being eaten hot or warm instead of cold.

“Momen Tofu”

“Momen Tofu”/”Wool Tofu” contains less water, is firmer and is perfect for “Nabe/Japanese Pot-au-feu”.

“Yaki Tofu”

“Yaki Tofu/Grilled tofu” (not to be confused with deep-fried tofu) is usually “Momen tofu” grilled to give it the “gratine” look. Tasty, it is particularly interesting when sauteed with vegetables and so forth in Japanese, Chinese, Korean or Thai food.

“Yawarakaage or Yawarakai Aburaage”

Tofu can be bought cooked/deep-fried in many manners.
“Yawarakaage” is tofu deep-fried into a thin sheet which can be opened as a pouch like in:

“Inari”

“Inari” is “Yawarakaage”, which has been first marinated in mirin, soy Sauce and sugar. Do ask about its preparation as some companies or individuals add dashi, which is usually not vegan or vegetarian!

“Namaage”

“Karaage Tofu/Deep-fried Tofu” comes in many forms.
The above “Namaage/Deep-fried raw” is the most common.

“Kinu Namaage”

“Kinu namaage” is great for the contrast between a solid outside and vey soft inside.

“Ganmo” and “Kyo-Ganmo”

“Ganmo” is Tofu that has pressed to almost dry, then broken into very small lumps to which one added cooked carrots, Hijiki sweet seaweed, grated yam, a little sugar (not always), shaped into a ball and lightly deep-fried. Great, heated again with vegetables and a swet and sour sauce, or in whatever recipe you might imagine. “Kyo-Ganmo” is the smaller Kyoto-Style variety. Ganmo should be made exclusively with vegetal matter, but do ask if you are not sure!

“Tofu Doughnuts”

Yes, you have read it, “Tofu Doughnuts”, very popular with kids!

Other varieties:
-”Okara” is hard-pressed, almost dry tofu sold broken into very small lumps.
-”Yuba” is the “skin” appearing on top of the pan when tofu is being prepared. Very popular served cold with all kinds of ingredients.
-”Koya” is hard-pressed tofu sold marinated. Now, as it contains fish stock dashi, it is not suitable to vegans or vegetarians.
-”Kuro goma tofu” or “Shiro goma tofu” (Black and white sesame curd) are not made with soy beans but sesame, although they make for great food for vegans and vegetarians.

There are many other “fancy” varieties, but I cannot guarantee their suitability to vegans or vegetarians!

Enjoy!

Tags: グルメ, 美食, 静岡, 豆腐, 豆腐の種類, 豆腐の作り方, Gastronomy, Gourmet, Japan, Japanese Cuisine, recipe, Shizuoka, Tofu, Tofu preparation, Tofu Varieties, 日本, 日本料理