Tofu, also known as bean curd, is made by coagulating soymilk. Tofu comes in a variety of different textures depending on the coagulant used and the amount that it is pressed. Firmer tofu is pressed for longer: removing more water and yielding tofu that is dense, richly textured, and more suited for aggressive cooking methods. Softer tofu is pressed for a shorter amount of time resulting in more tender curds. Silken tofu is made using a different type of coagulant and is incredibly smooth and tender in texture with a refined flavor. Firm tofu is great for aggressive cooking techniques such as stir-frying, frying, and broiling as its shape holds up well.