There are two main kinds of tofu: silken and regular. Silken tofu also called soft, silk, or Japanese-style tofu has a softer consistency than regular tofu and will fall apart if not handled carefully. 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.
Both silken and regular tofu can be found in soft, medium, firm, and extra-firm consistencies. They are made with the same ingredients, but they are processed slightly differentlyand are not interchangeable in a recipe.
Most recipes will let you know when silken tofu is needed. For most purposes, the different kinds of silken tofu are interchangeable, so don’t worry if your grocer only stocks one kind.
Salad dressings, sauces, and desserts usually use blended or pureed silken tofu for a thick and creamy texture, serving as a stand-in for everything from soy milk to cream. Blended up, silken tofu makes a suitable substitute for dairy in many vegan dessert recipes, keeping sweets lower in fat and calories with little loss of flavor.
Silken tofu in an aseptic container has a shelf life of up to a year, unopened. Once opened, submerge any used portion with water in a container, cover, and refrigerate for up to a week.
Silken tofu crumbles very easily. It is not recommended that you press silken tofu; only regular or firm tofu needs to bepressed. Use a very gentle hand when carefully slicing silken tofu, as it may otherwise fall apart.
Regular Tofu
Regular tofu, also called Chinese-style tofu or bean curd is more common than silken tofu and comes in a plastic container in the refrigerator or produce section of most grocery stores. There is little difference between a firm or extra-firm tofu, so try both kinds and see which you prefer. Firm or extra-firm regular tofu is best used in stir-frys, making baked tofu or any dish where you will want the tofu to retain its shape.
For recipes that call for crumbled or mashed tofu, such as avegan ricotta cheese or scrambled tofu, firm tofu will work just fine, though medium or soft tofu will have a smoother consistency.
Silken tofu also called soft, silk, or Japanese-style tofu has a softer consistency than regular tofu and will fall apart if not handled carefully. You may notice that silken tofu (soft tofu), unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration.
The main difference between each type of tofu is the amount it has been pressed – Silken Tofu has the lowest protein content (and highest water content), while Super Firm has the highest. Each variety of tofu has a different texture, and thus is best used in different types of recipes.
Non-textured, or 'Silken' tofu (which comes in extra soft, soft, firm and extra firm varieties, just to be confusing), is typically used in sauces that would otherwise call for cream (I have used it in vegan mornay- and bechamel- style sauces), or in making cheeses (i.e. ricotta), and things requiring softer cheese ( ...
The terms “silken tofu” and “soft tofu” are often used interchangeably. Some say that soft tofu is the Chinese equivalent of silken tofu, and that it has a slightly firmer texture. Sprinkling salt onto slices of soft tofu. We generally use soft tofu and silken tofu interchangeably in our kitchen.
Many recipes gravitate toward the reliability of extra-firm tofu, which is easy to manipulate and not likely to fall apart in dishes. But tofu isn't a one-texture-fits-all ingredient. It's a wondrous flavor sponge, and the softer the texture, the better it will take on seasonings.
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. Silken tofu contains the most water, while firm tofu is drier and more dense.
How to safely eat raw tofu. 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.
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.
I have always loved the creamy, silky texture of silken tofu in soups & stews but was amazed at how delicious the fried silken tofu is. This dish has a balance in texture: crispy on the outside, creamy and smooth on the inside. It pairs well with this a bowl of white or brown rice.
Although soft tofu is traditionally served cold, you can also serve it warm by simply steaming or microwaving the block before adding the dressing. This is the perfect summer go-to recipe for adding protein to your meal without having to turn on the oven or stove. It's refreshing and pairs well with almost anything.
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.
The base flavour of all grades of tofu is very mild. Often described as reminiscent of soya beans, or slightly sour or nutty. The fact it's stored in water further dilutes its subtle flavour.
To make an egg replacement out of silken tofu, just take 1/4 cup of tofu per 1 whole egg and pulse it in a blender or food processor until it's broken up. Then, substitute as you please! Just make sure you use *silken* tofu, not firm tofu, as it won't yield the same result.
If it darkens in color, begins to smell, or feels slimy, it should be thrown away. Bottom line: Open packages of tofu are good in the fridge for up to five days, provided you change the water daily.
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.
You can freeze any kind of tofu; anything from silken all the way to extra firm, depending on the texture you want at the end. The soft tofu will remain soft, and the firm tofu will remain firm, but everything will be a little firmer and less fragile than it originally was.
You can find tofu in firm, extra firm, medium, and soft textures. Tofu that is more firm has a higher calorie content and provides more nutrients because it contains less water. Softer tofu has higher water content and fewer calories, carbs, protein, and fat.
In Japanese recipes, however, tofu is typically less manipulated; instead, it's used as stand-alone ingredient in soups, braises, and stir-fries. And silken tofu, on the opposite end of the spectrum, isn't pressed at all, and it's so soft that it can be eaten with a spoon.
Silken tofu has a pudding-like quality. It's very light in texture with a wonderful, creamy mouthfeel and fatty flavor that comes from making it with denser, richer soy milk. It's like the difference between using low-fat milk and cream.
Just be sure to get the oil nice and hot before adding the tofu; this will prevent the tofu from excessively sticking to the pan and help develop a nicely crisp sear! A simple Chinese-style dish featuring pan-seared silken tofu served with a garlic scallion soy sauce. Light, creamy, and savory.
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