Silken tofuEasy to find
Same amount, spooned in large chunks
A little firmer than sundubu, so it holds its shape better — the stew is just as good.
▲ firmer
Ingredient guide
Sundubu / soft tofu 순두부
Extra-soft tofu that is barely set, so it breaks into silky curds in a bubbling stew. It is sold in tubes or tubs and is the namesake of sundubu-jjigae.
Taste
Very mild and creamy — it takes on the flavor of the broth.
What to look for
Tubes or tubs labeled sundubu (순두부) in the refrigerated section of Korean and Asian stores. Silken tofu is the closest widely available option.
Storing it
Refrigerate and use within a day or two of opening, keeping it submerged in water.
How to find Sundubu / soft tofu, anywhere
Works in any country — look for these names, in these kinds of shops.
Names to look for
- sundubu
- soon tofu
- extra soft tofu
- uncurdled tofu
Show this at the shop순두부
Where to look
- Korean grocery stores, in the refrigerated section
- Asian supermarkets, with the tofu
- If you can't find it, soft or silken tofu is the easiest stand-in
Watch out for
- It is sold in a plastic tube or tub and must stay cold; it is not shelf-stable.
- Use it within a day or two of opening, kept under water.
Can't find Sundubu / soft tofu? Use this instead
Honest swaps, with amounts per unit of the original and how the dish will change.
Where to buy it near you
Recipes that use Sundubu / soft tofu
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