firm tofu; hard tofu
A type of tofu with low water content, denser and firmer than regular tofu. Used in cooking when tofu needs to hold its shape.
Firm tofu is suitable for stir-fries.
The firm tofu at this shop has a rich soybean flavor.
木綿豆腐 is the standard firm tofu, while 堅豆腐 is even firmer and denser, often used in specific regional or traditional dishes.
絹ごし豆腐 is silken and very soft, the opposite of 堅豆腐.
Standard kanji spelling; 堅 suggests firmness.
Variant spelling; 固 also means hard or firm.
Compound of 堅 (かた, firm) and 豆腐 (とうふ, tofu). The exact historical origin is uncertain, but it likely arose to describe a particularly firm variety of tofu.