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. 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. This tofu is coagulated with nigari which is a byproduct of sea salt production. Tofu made with nigari has a different texture and flavor than tofu made with conventional coagulants.
Uses: Cube silken tofu into a bowl and top with soy sauce, sesame oil, and scallions. Place tofu into a bowl and ladle hot soup over the cubes.
Silken tofu is best enjoyed raw or cooked minimally.