Pan-Seared Silken Tofu with Scallion Soy Sauce - penny for her thoughts (2024)

FAQs

Can you pan sear silken tofu? ›

Sear one side for about 6 minutes until a slight brown, then flip and sear the other side for the same amount of time. Place pan-seared tofu on a plate or bowl and carefully dab with a paper towl to remove excess water and oil. Using the same skillet, heat scallion soy sauce over med-low heat until slightly simmering.

Silken tofu is the next most common tofu style. It's made in a similar process to block tofu, except that the soy milk is coagulated without curdling the milk. It's also left unpressed, so every cake retains all of its moisture while cooling.

Tofu Nutrition

For relatively similar serving sizes, the nutrition differences between silken and firm tofu are pretty big. Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.

While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

You can eat raw tofu without cooking directly from the pack, but make sure that you drain off the excess water first because it does not add anything to the experience.

After removing the tofu from its package, rinse it and then remove the water. For soft tofu, just drain it and blot it dry; but for medium, firm and extra-firm tofu, simple draining isn't enough—you need to press the water out.

"For the vast majority of people, it should be reasonable to incorporate tofu in their daily diet without any issues," Sun said. He and his family eat "probably three servings per week," Sun said. He likes using soft tofu in soups and firm tofu – frozen and cut up – in a traditional Chinese hot pot.

You may notice that silken tofu (soft tofu), unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration. Due to this, silken tofu is sometimes sold in a different section of grocery stores than regular tofu, which is packed in water and requires refrigeration.

Contains antinutrients

Like most plant foods, tofu contains several antinutrients. These compounds are naturally found in plant foods and lower your body's ability to absorb nutrients from food ( 6 ).

Tofu contains several anti-inflammatory, antioxidant phyto-chemicals making it a great addition to an anti-inflammatory diet. What is this? Tofu is also a good source of 'complete' plant protein, meaning that it has a well-balanced amino acid profile. It's also one of the most well-known plant-based sources of iron.

Is silken tofu highly processed? ›

Foods that have undergone some processing but contain very little or no added sugars and salt are considered “minimally processed” or simply “processed.” These include whole grain pasta, whole grain flours, tofu, and tempeh.

Yes, you can fry silken tofu in a non-stick pan. Non-stick pans are a great choice because they require less oil for frying and help prevent sticking. Just make sure the pan is adequately heated before adding the tofu to ensure a crispy texture.

Tofu that has gone bad also tends to be slimy and have a sour or rotten odor – fresh tofu has no odor. If you find any of these signs of spoilage, toss the tofu. Bottom Line: Even though tofu is a plant-based food, it can still spoil and should be handled with care.

How long can i keep mori-nu silken tofu after opening the box? Refrigerate any unused portions promptly in an airtight container and use within 2-3 days maximum. You should not cover Mori-Nu Silken Tofu with water. As a source of protein, tofu is highly perishable once removed from the airtight package.

To Keep It Together, Think Dry and Firm

One of the most important steps in preparing tofu is drying out or firming up its exterior in some way to help it hold together. For pan-frying, draining it and then drying and pressing the exterior with paper towels works well.

Silken tofu is also used cold without additional cooking (tofu is a fully cooked product as packaged) for many dishes where it acts as a bit like a custard. It won't work well for that, sadly. the texture is inborn differently but you can put them into hot water for 15 to 30 minutes to make it more firm.

Carefully lower the block of tofu into a pot of gently boiling water — you need just enough to cover the tofu by an inch or so. Reduce the heat to low and poach the tofu for at least 5 minutes (although you can allow it to sit in the hot water to keep it warm until ready to serve).