Wrong tofu for miso soup?

Question

In the restaurant I used to go to they used little cubes of tofu in their miso. They were really solid and smooth, tasty. And they didn't seem to absorb the soup flavor so much.

I just made my own miso and added cubes of extra firm tofu (the kind packaged with water, not aseptic). From the beginning they didn't look as solid. They tasted fine in the beginning, but began to absorb the soup a bit so they got this strange taste to them and seemed to crumble easy.

What did I do wrong?

Answer 1

I always press the liquid out of the tofu I use.  I cut it in half and put it on a towel, wrap the towel around the tofu then put a weight on it.

I then use this for stir fry or baking.  I think I would do the same for soup.  I would expect it to absorb some of the soup base but I would have no idea why you would end up with a strange taste.  Did the soup come to a boil and brake up the tofu?  That is the only thing that I can think of that may have caused it to break apart.  

Other possibility--did you check the expiration date? was it "bad or off" when you purchased it?

Answer 2

It could be the brand of tofu you used.  If not, try taking the block of extra firm tofu out of the water and place in a flat colander (or something that will drain).  Put a little bit of weight (like a plate or something) on top of the tofu and let sit for a bit.  It'll squeeze a little more moisture out of the tofu and give you a firmer texture.  Hope this helps.

Answer 3

u probably used the wrong kind of tofu