The curdled soy milk that is cut and soaked in water is called kinugoshidofu (silken tofu), while the kind that's scooped and put into a container directly without soaking in water is called yosedofu (fresh tofu).
これを切り分け水にさらした物が絹ごし豆腐と呼ばれ、水にさらさず直接容器に掬い上げた物が寄せ豆腐と呼ばれる。