Regular tofu

Regular and firm tofus are mostly pressed tofu, which is known as momen tofu in Japan. The difference between the two products is that firm tofu is harder than regular tofu. Sometimes, the term extra firm is used by some manufacturers. Whatever the terms, the textural differences among silken, regular, firm, or extra firm are relative. There are no standards in absolute texture properties for them, and the texture of the same type of tofu may vary with manufacturers, seasons, and even batches. 

Humans can synthesize only 10 of the 20 amino acids needed for protein synthesis. The remaining 10, called essential amino acids, must be obtained from the diet and consumed on a regular, almost daily basis. Diets that include animal products readily supply all the needed amino acids. Because no one plant source has sufficient amounts of all the essential amino acids, vegetarian diets must be carefully balanced. Grains—wheat, rice, and corn—are low in lysine, and legumes— beans, peas, and peanuts— are low in methionine, but a combination of these foods provides all the needed amino acids. Thus, a diet of corn tortillas and beans, or rice and tofu, provides all essential amino acids. A peanut butter sandwich on wheat bread does, too. 

There are many different types of tofu in the market. Based on water content and textural properties, tofu is generally classified into soft (silken), regular, and firm tofu. All tofu products are made in a similar fashion except for variations in the water bean ratio, the type and concentration of coagulants, the way a coagulant is added, and the amount of whey pressed out. 

In recent years, some tofu products, such as deep-fried tofu and savory tofu, have been observed in the Western market and are gaining popularity. In general, these products are ready-to-eat and have much less beany flavor. Thus, they have received higher acceptance levels than regular plain tofu, with which Westerners are still not familiar in terms of preparation and texture. 

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