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.

Sundubu

soft tofu

Posted on Friday, February 29th, 2008. Last updated on September 22, 2022.
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Recipes that use soft tofu (sundubu):

4 Comments:

  1. jhm6 comments
    Posted November 3rd, 2009 at 6:29 am | Reply to this comment or create a profile.

    Could you provide the Korean spelling of ‘piji,’ or bean curd dregs? Any recipes that you favor for this ingredient?

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted November 3rd, 2009 at 7:32 am | Reply to this comment or create a profile.

      oh, yes! The stew is called kongbiji jjigae (콩비지 찌개) which is made with soybeans.
      It’s one of upcoming video recipes. Thank you!

  2. Summer1 comment
    Posted June 30th, 2009 at 9:45 pm | Reply to this comment or create a profile.

    Hello is soft tofu the same as silken tofu?

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted July 1st, 2009 at 9:08 am | Reply to this comment or create a profile.

      It’s almost the same! You can use silken tofu as a substitute.

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