Many people love to whirl silken tofu into a smoothie or dip, but try scooping or cutting it into cubes, then garnishing with soy sauce, dark vinegar, chili oil or chili crisp , and green onion or shiso for a quick snack. A drizzle of good olive oil, balsamic, and flaky salt are great, too add tomato and basil when in season. Add silken tofu to canh.
Cube and drop it into brothy Asian favorites like Korean jjigae , Japanese miso soup , or Vietnamese canh. It can be added to mapo tofu without having to be drained. During the simmering period, the tofu cubes absorb the sauce and seasonings to carry the tingly, umami heat of the iconic Chinese dish.
Firm tofu, which has been weighed down a bit longer or with more weight than medium or medium-firm tofu, is terrific for mashing to mimic ricotta or egg salad. Soft silken tofu is the most malleable, and particularly good for pureed applications such as dressings, sauces, smoothies and yogurt or egg substitutions. Firm silken tofu has a firmer body that can stand up to cutting, making it great for sauced dishes or soup. First name Last name Email address. By subscribing to communications from FoodPrint, you are agreeing to receive emails from us.
We promise not to email you too often or sell your information. Learn More About Tofu. The Different Types of Tofu Tofu is made using a process very similar to cheese making: ground soybeans are cooked in water, then strained to create soymilk.
Soft: Soft tofu has a texture like yogurt or pudding, and works well in soups and served raw. Medium: Medium firm tofu holds up, but is porous enough to absorb flavors and sauces. This texture is great for curries and saucy dishes like mapo tofu. It also means it has less water content, making this tofu great for stir-frying, pan cooking and grilling.
Super firm: Like firm tofu, but even more firm and less porous, this is the perfect tofu to pan- or deep-fry. How to Store Tofu Tofu is a fresh, perishable item that should be stored in the refrigerator and used within a week of its sell-by date. Cooking Tofu One reason tofu is popular among so many cuisines is because it can be used in so many ways: stir-fried, deep-fried, pureed, steamed, baked, crumbled and marinated.
How to Cook Soft Tofu Because soft tofu is pressed the least amount of time, it has a smooth, creamy texture. Here are a few ways to use it: Stir it into Korean kimchi soup , Japanese Kimchi hot pot or Chinese hot and sour soup. Puree it into smoothies. How to Cook Medium Tofu While medium-firm tofu is rougher than soft, it still has a decent amount of moisture and will break up during vigorous cooking.
Here are a few great medium tofu recipes: Steam medium tofu gently and serve with black sesame sauce in this classic Japanese preparation. Quickly boil tofu and serve with spicy kimchi for Korean kimchi tofu , a dish often served as side dish at bars along with drinks.
Make the traditional Japanese hot pot soup using medium tofu. Extra points if you use a traditional Japanese stone pot, or donabe, to prepare it. 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. Because curds never form, the tofu—be it soft, firm, or extra firm—has a smooth and "silky" appearance.
More delicate than block tofu, silken tofus likewise require delicate handling, lest they fall apart. Delicate and heavy, soft silken tofu falls through your fingers under its own water weight.
It requires the careful handling of a poached egg, and will break like one if manipulated too much. It is particularly suited to saucy recipes, such as dressings, smoothies, and egg or yogurt substitutions. How to Prep: Raw, drained—do not press or freeze. Firm silken tofu should never be confused with or substituted for a firm block tofu. It also shouldn't be confused with soft silken tofu—firm silken is made from a denser soy milk, meaning less water is added during the production of the milk.
Firm silken tofu has a richer body that holds up better to handling. How to Prep: Raw, room-temperature—do not press or freeze. For most intents and purposes, extra-firm silken tofu is exactly the same as firm silken. Because custard tofus are consumed with minimal preparation, your best bet is purchasing them fresh from a local manufacturer.
Even the most prettily packaged mass-produced ones taste flat and bitter. It's so delicate that the quality shouldn't be overshadowed by a complex preparation—use a soft silken or block tofu for that.
Or drizzle with agave for a sweet treat. This is my personal favorite tofu style. It closes the circle of tofu preparation techniques, as a dry tofu—like soft silken—requires little to no cooking. Chop it up, toss it into a noodle or brothy curry dish, and enjoy. How to Prep: No prep needed; simply remove the package and go. This extra-firm tofu is most often smoked in tea leaves, giving it a light hue and smoky flavor.
It's so dry and dense, you can barely see the curds, and is very similar to dry tofu, but with a lighter up-front flavor. This tofu is tough—you could play a game of catch without it breaking. Best Uses: Any dish in which you're looking for a smoky flavor and chewy texture Smoked Tofu Recipes:. Optional seasonings include Dijon mustard, oregano, marjoram, salt, cayenne or fresh cilantro. Dice soft or silken tofu and add to chicken or vegetable soup, or miso broth.
Blend crumbled tofu half and half with dry veggie burger or falafel mixes for tofu burgers. Sliced plain tofu can be pan-browned quickly with oil and soy sauce and used in a sandwich. Marinate in refrigerator for 20 minutes to all day. Skewer cubes with mushrooms, bell peppers, cherry tomatoes and onions. Silken tofu is best for achieving velvety smooth texture. For an instant, delicious mousse or pudding, whip equal amounts of very ripe banana and silken tofu in a blender with a bit of sweetener, vanilla and optional a spoon or two of lemon juice to protect colors and enhance flavors.
Or, blend tofu with cocoa or carob powder, maple syrup and vanilla, almond or mint extract.
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