Silken vs. Regular Tofu: Know the DifferencesSilken tofu is a very soft, smooth, custard-like tofu with high water content, made by coagulating soy milk but leaving it unpressed, resulting in a delicate, jelly-like texture that doesn't hold its shape like firm tofu. Also called Japanese-style or soft tofu, it's perfect for blending into creamy vegan sauces, smoothies, desserts, dips, and soups, or for gentle heating in dishes like miso soup, but requires careful handling.
Key Characteristics:
Texture: Extremely smooth, delicate, wobbly, and silky; almost liquid when not set.
Production: Made from soy milk, coagulated, but not pressed, retaining all its moisture.
Flavor: Mild, often described as neutral or slightly nutty, making it a great flavor carrier.
Common Uses:
Creamy Bases: Blended for dairy-free cheesecakes, creamy pasta sauces, salad dressings, and vegan sour cream.
Soups: Gently heated and added to soups like miso soup or blended into creamy soup bases.
Desserts: Used as a base for custards, puddings, and smoothies.
Egg Substitute: Can be seasoned and crumbled for vegan scrambles.
Raw/Chilled: Eaten cold with savory dressings as an appetizer or side.
How to Handle:
Delicate: It falls apart easily, so it needs gentle scooping or blending.
No Pressing: Do not press silken tofu; it will become watery and lose its unique texture.
Type
Legume
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