Tofu is also known as bean curd and used in East Asian and Southeast Asian cuisines. Tofu is sorted out by their making processes.
Momen Tofu (Cotton tofu, 木綿豆腐)
Momen tofu is the most common old-fashioned tofu with a rich tofu taste and a firm texture. It is made by crushing the coagulated soymilk and moulding it in a box while squeezing it.
Kinukoshi Tofu (Silken tofu, 絹こし豆腐)
Kinukoshi tofu has a smooth and soft texture. Its process doesn’t have the crushing and the squeezing processes.Since Momen tofu is hard to break, it is suitable for cooking to fry and grill. On the other hand, Kinukoshi Tofu is suitable for eating uncooked, such as hiyayakko.