Which type of tofu is best for making mabo tofu?
I’ve been purchasing House brand tofu, but I’m always confused about which firmness to choose. Is there a recommended option? The last time I tried to make it, the tofu was too soft and fell apart while simmering, and on other occasions, it was too firm. Just to clarify, I’m using one of those mabo tofu seasoning packets, either from House or S&B—I can’t quite recall.
For making mabo tofu, the best type of tofu to use is usually medium or firm tofu. This level of firmness will hold up well during cooking without breaking apart too easily, yet still have a soft texture that absorbs the sauce nicely.
If you’re using the House brand with numbers that indicate firmness, look for a “3” or “4,” which typically indicates medium to firm tofu. You might want to experiment a bit to see which texture you prefer in your dish.
Since you’re using a packet sauce, medium tofu should work well to mimic the traditional texture used in the dish. Just be sure to handle it gently when cutting and stirring to help maintain its shape during cooking!
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