In Japan and Korea, traditional soft tofu is made with seawater.

The texture of this tofu is similar to the soft Asian tofu that it is made from.

This variety of soft tofu is made and carried around in an earthenware jar.

A generous cube of soft white tofu, sliced into portions, arrived on ice, in a small bowl.

Gangwon-do is known throughout Korea for its production of sundubu, a variety of soft tofu made with seawater.

Doufuhua (豆腐花), is a Chinese dessert made with very soft tofu.

Sour cream, yogurt or pureed soft tofu (about two tablespoons).

Meltingly soft tofu, better than any I had ever tasted before, was house-made with puréed spinach, like tagliatelle verde.

To me, the ethereal nature of soft tofu is half the joy of eating it.

The living brain is very soft, having a consistency similar to soft gelatin or soft tofu.