soft unpressed tofu; yosedofu
A type of tofu made by ladling soy milk into a mold without heavy pressing, resulting in a delicate, custard-like texture. Often served fresh with soy sauce or in hot pots.
I like eating yosedofu with soy sauce poured over it.
The yosedofu at this shop is very smooth and melts in your mouth.
Silken tofu, also soft but made by a different process; 寄せ豆腐 is even more delicate and often served in its natural shape.
From 寄せ (yose, 'gathering' or 'bringing together') + 豆腐 (tōfu, 'tofu'), referring to the method of ladling curds into a mold without pressing.