Usually sold in plastic tubes, this soft, white, creamy tofu is the essential ingredient in soondubu jjigae (spicy soft tofu stew). It’s sold in Korean and Chinese grocery stores; check the expiration date, since it is very perishable, and store in the refrigerator if not using immediately. You can substitute silken tofu, which is very similar.
- Soft tofu
- Other English name(s): extra soft tofu
- Classified under: Tofu
- Korean name: 순두부
- Romanized: Sundubu
- Also Romanized as: soondubu, soon du bu
- Wikipedia entry for soft tofu (sundubu)
My cookbooks
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
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My monthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month. Here's the letter from April 1st if you want to see what it's like.
Could you provide the Korean spelling of ‘piji,’ or bean curd dregs? Any recipes that you favor for this ingredient?
oh, yes! The stew is called kongbiji jjigae (콩비지 찌개) which is made with soybeans.
It’s one of upcoming video recipes. Thank you!
Hello is soft tofu the same as silken tofu?
It’s almost the same! You can use silken tofu as a substitute.