Firm and extra-firm tofu is still moist but has been pressed enough that the tofu holds its shape fairly well. Soft, extra-soft or "silken" tofu, on the other hand, has quite a lot of moisture content, and these products are usually used in recipes where the tofu is blended into other ingredients, such as when making smoothies or mousses.

However, in recipes calling for tofu to hold its shape, it's critical that you press the tofu to remove enough water so that it will hold its shape when used in recipes for salads, stir-fries, or grilling. Unless you do this, the tofu will fall apart and lose all shape.

Even firm and extra-firm tofu requires some pressing in order to be effective in most recipes. Pressing improves the texture of tofu and is essential when it will be fried.