Soft tofu

Lift it from the pack with a broad spoon or cut it while it is still in the tray. Add it near the end of cooking and simmer gently; vigorous stirring can crumble it.

You can, but it is delicate and holds its shape less well than firm tofu. Pat it dry, cut it into large pieces and shallow-fry carefully in a non-stick pan; for crisp cubes, choose firm tofu instead.

Add it to Korean sundubu-jjigae or Japanese miso soup, where its soft texture suits a hot broth. It also works in mapo tofu; fold it into the sauce gently so it does not disintegrate.

Keep leftover tofu covered with fresh, clean water in a sealed container in the fridge, changing the water daily. Use it within a few days, or follow the pack’s storage instructions if they give a shorter time.

Yes, but freezing makes it more porous and spongy, so it will not keep its original delicate texture. Thaw it in the fridge and use it in a strongly flavoured soup or stew.

They are both tender, but the names are not always used consistently: silken tofu is made without pressing and has a smooth, custard-like texture, while soft tofu may be slightly firmer. Check the texture on the pack if you need tofu that will hold its shape.

Silken tofu is the closest swap for a smooth, delicate texture in soups or sauces. If the tofu needs to stay in neat pieces, use firm tofu, though it will be denser.