Silken tofu is the ultimate expression of soy milk: smooth, tender texture with a mild and refined flavor. Soft silken tofu is best eaten raw but also pairs wonderfully with soups, cooked dishes, and stews. Special care should be taken to cook silken tofu as little as possible in order to preserve its soft texture and keep it from breaking apart. Add it towards the end of the cooking process or use gentle cooking methods such as steaming.
Soft silken tofu is best eaten raw but also pairs wonderfully with soups, cooked dishes, and stews. Care should be taken to cook soft tofu less in order to preserve its texture and keep it from breaking apart. Add it towards the end of the cooking process or use gentle cooking methods such as steaming.
Firm silken tofu is best used in preparations where a little bit of firmness is desired such as for main courses, salads, and for use as a base in desserts.
Extra firm silken tofu holds its shape very well and is excellent for stir-fry dishes, sautéing, and any other cooking methods that are aggressive in movement.
Nigari tofu is coagulated using seaweed extract resulting in a slightly different texture. It is a more traditional form of tofu.
Organic tofu is made using organic soybeans and methods.