Smooth and custard-like, KINU-GOSHI TŌFU
(top row, below) is often served chilled with condiments, but also finds its way into soups. Firm and meaty MOMEN-DŌFU
(2nd row, below) is perfect in soups, stews, and stir-fries. YAKI-DŌFU
(3rd row, below) is momen that has been grilled. Delightful when slathered with miso and broiled dengaku-style, its firm texture is wonderful addition to soups and nabé casseroles. USU AGÉ (thin slices of fried tōfu; bottom row, below) are sold with oily still clinging and should be briefly blanched to remove the excess grease.