So if you've been to an Asian supermarket you might've seen this stuff called "fresh tofu" which looks somewhere between a soft and medium-firm tofu. It's not ideal for this recipe because it is a type of curdled tofu (it doesn't have the smooth silky texture that makes uncurdled tofu so amazing). It also doesn't look nearly as pretty when you break it apart. BUT it's better than nothing, so if you don't have soft or silken tofu available, go ahead and use it! I wouldn't use anything firmer though (like firm or extra-firm tofu) because the texture is just too different.