31/05/2025
Which tofu are you? Share in the comments 👇🏻
💚 Hi! I’m a vegan nutritionist and have been living in Japan (Tokyo) for over 10 years.
💚 Wondering how to stay vegan in Japan? 👉🏻 My Ultimate Vegan Guide for Japan eBook is out now!
Grab your copy via the link in my bio 😍🥳 (Last updated: March 24th, 2025)
But tofu isn’t just symbolic—it’s a staple in vegan life here in Japan! Here’s how to actually use the different types:
👉🏻Shimadofu (島豆腐)
Okinawan-style firm tofu. Holds shape well—ideal for hotpots and stir-fries.
👉🏻Kata Tofu (堅とうふ)
Extra firm and hard to find, but perfect for frying, marinating, or crumbling into Bolognese-style dishes.
👉🏻Agedofu (揚げ豆腐)
Pre-fried tofu blocks. Just pan-fry or reheat—perfect for tofu “steaks” or hearty toppings.
👉🏻Kōyadōfu (高野豆腐)
Freeze-dried tofu. Great for soups, stews, and pasta sauces. Add after seasoning—absorbs flavor like a sponge.
👉🏻Ganmo Tofu (がんも豆腐)
Tofu fritters with burdock, lotus root, and other veggies. Delicious in soups, hotpots, or pan-fried.
⚠️ Check labels—some may contain egg.
👉🏻Aburaage (油揚げ)
Thin fried tofu pouches. Use in miso soup, inari sushi, or pan-fried as a crispy topping.
👉🏻Silken Tofu (絹ごし豆腐)
Very soft and smooth. Great for smoothies, chocolate pudding, or as a garnish in miso soup.
👉🏻Kinuage Dofu (絹厚揚げ豆腐)
Fried silken tofu. Softer than agedofu but still pan-fryable. Nice texture for marinating or light frying.
👉🏻Daizu Meat (大豆ミート)
Soy-based “meat.” Use in vegan Bolognese, tacos, curries, or rice bowls.
👉🏻Kizami Age (刻み揚げ)
Pre-sliced aburaage strips. Add to soups, soba, or stir-fries for an instant umami boost.
👉🏻 Momen Tofu (木綿豆腐)
Firm but not as hard as Western-style. Great for scrambled tofu, soups, salads, or topping soba.
👉🏻Tofu Sweet Bars
Eat as snacks or desserts. High in protein.
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