Natural form

A block of soft tofu removed from its package, showing its pale ivory, custard-like surface.

Shows the reader the exact appearance, color, and fragile surface texture of soft tofu as purchased.

Proteins

Soft Tofu

Silky, custard-soft bean curd for soups, stews, and gentle steamed dishes.

Soft tofu is a delicate, high-moisture bean curd with a silky, custard-like texture. It is spooned into soups and stews like Korean sundubu jjigae, steamed with savory toppings, or blended into smooth sauces and desserts. Its fragility means it is added gently near the end of cooking.

Soft tofu occupies a unique position in the tofu spectrum: it holds a rough shape when handled carefully but collapses readily under pressure, its custard-like interior giving way to a silky, yielding bite. Unlike firmer tofu varieties that are pressed to expel whey, soft tofu is coagulated gently and drained only lightly, retaining 85–90% water content. The result is a texture that readily absorbs sauces and broths while providing a delicate, yielding body—qualities that make it indispensable across Japanese, Korean, and Chinese cuisines.

The distinction between soft tofu and silken tofu is technical but practically important. 'Silken' (kinugoshi) refers to tofu set directly in its packaging with minimal coagulant, producing a gel-like structure found in tetra-packs. 'Soft' or 'momen-dofu' is drained after coagulation, giving it slightly more body while remaining delicate. Korean dubu and Chinese nan-dofu occupy similar territory. Freshness is paramount: soft tofu should smell clean, faintly sweet, and purely of soy. Old tofu tastes flat and can turn sour, so always check the sell-by date, ensure the soaking water is clear, and buy from sources with high turnover. For raw or lightly cooked applications, fresh tofu from an Asian grocery or specialty shop markedly outperforms mass-market versions.

Soft tofu's high water content demands respectful handling. It cannot be pressed like firm tofu without disintegrating, and it falls apart in aggressive stir-fries unless prepared specially. But when treated gently—added whole to simmering broths, steamed with aromatics, or briefly simmered in sauces—soft tofu transforms any dish with its velvety presence and remarkable ability to carry flavor.

Measured in: g
Storage: Fridge

Allergens

Soy

Types & varieties

Japanese silken (kinugoshi)

Coagulated directly in its package; extremely smooth, custard-like; often sold in tetra-packs. Ideal for dressings, desserts, and soups where a velvety texture is paramount.

Japanese soft (momen-dofu or nama-dofu)

Drained after coagulation, giving a slightly firmer body while remaining delicate. Standard for miso soup, nimono, and yudofu.

Korean soft dubu

Comparable to Japanese momen; the backbone of sundubu jjigae and dubu-jorim. Often sold in thick rounds.

Chinese soft tofu (nan doufu)

Very high water content; fragile. Predominantly used in Sichuan mapo-doufu and gentle soup preparations.

Hawaiian-style silken

Pressed silken with a slightly denser custard texture; popular in Hawaiian and Pacific cuisines for both savory and sweet applications.

Common uses

Miso soup (Japanese)—added in large pieces just before serving to preserve its delicate textureSundubu jjigae (Korean)—silken or soft tofu stirred into boiling anchovy-kelp broth with eggYudofu (Japanese)—gently simmered tofu dipped in ponzu or sesame sauceMapo doufu (Sichuan Chinese)—soft tofu in chile-bean sauce; the custard-like texture absorbs the sauce beautifullySteamed tofu dishes—topped with scallions, ginger, soy sauce, and optional minced pork or seafoodCold tofu plates—drained, cubed, served with dashi-based dipping sauce or chili oilDeng xin doufu (Chinese)—soft tofu sheets or blocks in delicate brothsJapanese chawanmushi—silken tofu custard with savory dashi, egg, and fillings like ginkgo nuts or kamabokoKorean dubu-jorim—braised tofu side dishDressings and dips—blended silken tofu as a base for vegan aioli, hummus, or salad dressingsDesserts—sweet tofu pudding (tahwa, tau hua), smooth cheesecakes, and mousse

Tips & pitfalls

Always store soft tofu submerged in fresh cold water in the refrigerator; this extends shelf life and prevents drying and off-flavors. Change the soaking water daily if storing beyond 2 days.
Do not press soft tofu with weights—unlike firm tofu, this will crush it entirely. To drain excess surface water, gently set it on a tilted plate or pat with a clean cloth for 30 seconds only.
Cut soft tofu with a wet knife using a gentle sawing motion to minimize tearing and crumbling; a dull or dry knife will crush the edges.
When adding to soups or stews, slide the tofu in gently and avoid vigorous stirring; let the liquid do the work of moving it.
For deep-frying, soft tofu will disintegrate unless you freeze it first (which changes texture to spongy) or coat it carefully in starch and breadcrumbs.
If your soft tofu has a pronounced bitterness or sharp taste, it is likely past peak freshness; fresh soft tofu should taste clean, mildly sweet, and bean-forward.
To achieve a silky smooth surface in steamed dishes, gently pour off any liquid that accumulates on the surface before steaming finishes.

Nutrition

94kcal

Energy

393 kJ · per 100 g

Where the calories come from

Protein 15%Carbs 68%Fat 17%

Protein

3.5g

7% DV

Carbs

16g

6% DV

Fat

1.8g

2% DV

Fiber

0.2g

1% DV

Sugars

1.2g

of which

Sodium

35mg

2% DV

Notable micronutrients

Selenium24% DV

Magnesium10% DV

Calcium9% DV

Iron6% DV

Thiamin (B1)5% DV

Vitamin C3% DV

Source · USDA FoodData Central · approx. Tofu yogurt

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In the shops

Matched grocery products

Firm Tofu
Hacendado · 400 g · Mercadona
€1.90
Bonpreu Organic Tofu
BONPREU · kg · Bonpreu
€2.45
Natursoy Fresh Organic Tofu
NATURSOY · kg · Bonpreu
€2.99

Good to know

Also called: Silken tofu (though technically a subset), Japanese momen-dofu, Japanese nama-dofu, Chinese nan-dofu
Primary coagulant: Magnesium chloride (nigari) or calcium sulfate (gypsum), used in minimal amounts
Protein content: Approximately 5–7g per 100g serving
Typical firmness: Wobbles when shaken; holds its shape with gentle handling only
Water content: Roughly 85–90% (higher than firm or extra-firm tofu)
Primary formats: Tub or block, submerged in water; also vacuum-sealed packaged versions
Refrigerated shelf life: 5–7 days in original packaging; up to 10 days if stored in cold water (change daily)
Freezer suitability: Freezes well; texture becomes porous and spongy (ideal for certain stir-fry applications)

Substitutes

Silken tofu (kinugoshi) — The closest substitute, especially for dressings, desserts, and soups. May be slightly smoother depending on brand.
Medium-firm tofu — Closer in texture than firm; use when soft tofu is unavailable. Will hold shape better but lacks the custard quality.
Firm tofu, pressed — Press firmly for 30 minutes; still not as delicate but acceptable for stir-fries and braises. Not suitable for soups or raw applications.
Egg tofu — Made with egg added to soy milk; has a similar custard-like texture but distinct flavor. Good for savory applications where the egg taste is welcome.

Pairs with

Dashi and kombuMiso pasteGochujang and doenjangSesame oil and tahiniScallions, ginger, and garlicChile bean sauce (doubanjiang)Anchovies and dried shrimpTogarashi and Sichuan peppercornSoy sauce and rice vinegarEgg

Also called

Silken Tofu · Soft Bean Curd