Fresh tofu is a highly versatile, plant-based protein made by coagulating soy milk and pressing the resulting curds into solid blocks. Depending on how much water is pressed out, fresh tofu spans a wide spectrum of textures, from delicate and custard-like to dense and chewy. Firm Tofu: The most common and versatile block tofu. It is tightly packed, holds its shape well when sliced or cubed, and handles pan-frying, baking, and stir-frys with ease. How to Store Fresh Tofu • Refrigeration: Once a water-packed package of tofu is opened, submerge any leftover pieces completely in fresh, clean water inside an airtight container. Change the water daily to keep it fresh for up to 3 to 5 days • Freezing: Freezing fresh firm tofu completely changes its molecular structure. The water inside turns to ice, creating a porous, spongy network once defrosted. This makes the defrosted tofu incredibly chewy and allows it to soak up marinades like a sponge. Quick Tips for Maximum Flavor • Press your tofu: Unless using silken tofu, wrap your fresh block in a clean lint-free kitchen towel and weigh it down with a heavy pan or book for 15–30 minutes before cooking. Removing excess water ensures it crisps up beautifully and leaves room to absorb savory seasonings. • Tear instead of slicing: For rustic stir-frys or curries, try tearing the tofu into chunks with your hands. The craggy, uneven edges catch and trap sauces much better than smooth, knife-cut surfaces