Silken tofu is soft with a smooth and silky appearance and consistency. It comes in a box with only a small amount of liquid and it's shelf-stable, unlike traditional water-packed tofu. Silken tofu is sold in soft, firm, and extra-firm varieties, yet each has a creamy texture. The recipes that you can make with silken tofu are endless!
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What is the difference between block tofu and silken tofu?
Silken tofu is made using a slightly different process than traditional block tofu. Silken tofu is made without curdling the soy milk and it is not pressed during the process. This allows the tofu to retain its moisture while cooling and gives it a soft and smooth texture.
Silken tofu is more fragile than block tofu and will fall apart if squeezed or pressed. This makes it great for blending into smoothies, sauces, desserts, and creamy condiments.
Does the firmness of the silken tofu matter?
All silken tofu is soft even though it is categorized as soft, firm, or extra firm on the boxes. There is only a slight difference between the different varieties. I usually use firm or extra firm since it gives my blended recipes a little more firmness, but the difference is negligible.
Where is silken tofu in the grocery store?
Silken tofu is usually found in the Asian section of large grocery stores. Although it is shelf-stable, I have also found it in the refrigerated section next to traditional block tofu.
I usually buy my silken tofu at my local Asian market or by the case on Amazon. It is usually much less expensive there. If you buy it by the case it turns out to be about $1.59 per block, plus it is shelf stable for up to 1 year, so it's okay to stock up.
What is silken tofu best for?
Silken tofu is best used in recipes that call for the tofu to be blended. I love the texture that it gives to chocolate cream pie and in sauces like creamy tofu alfredo sauce and tofu mac & cheese. Blended with some spices, silken tofu makes a delicious mock sour cream too!
Frequently asked questions?
Yes, you can swap out water-packed soft tofu for silken tofu in most recipes, however, soft block tofu is not as silky and creamy as silken tofu.
Block tofu is better for frying. Silken tofu is very fragile and tends to break apart when you flip it or move it around. You can fry silken tofu very carefully, but it will probably break apart a little. However, you can use it in tofu scrambles since you want it broken up anyway.
Silken tofu is high in protein, low in fat, and a good source of iron and calcium.
There is no need to press silken tofu. Simply pour off the small about of liquid that comes in the carton and you are ready to use it. (Also, if you tried to press it, the tofu would just crumble.)
Leave a comment and let me know your favorite way to use silken tofu!