15 Silken Tofu Recipes (2024)

FAQs

What can you use silken tofu for? ›

Silken tofu often results in a denser and moister baked good, so it works in many of the same recipes as bananas, but without adding any flavor. It also adds a bit of protein, which is a nice bonus. Substitute ¼ cup of silken tofu per egg.

You may notice that silken tofu (soft tofu), unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration. Due to this, silken tofu is sometimes sold in a different section of grocery stores than regular tofu, which is packed in water and requires refrigeration.

Silken tofu is the next most common tofu style. 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.

Tofu can be eaten raw, and so cooking it is completely optional and is mostly done for texture or to bind the sauce to the tofu. You can pan-sear the sides and add it to a colorful stir-fry or deep-fry it and coat it in a savory and sweet sauce.

How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

To replace 1 egg, substitute 1/4 cup (about 60 g) of puréed, silken tofu. Silken tofu is relatively flavorless, but it can make baked goods dense and heavy, so it's best used in brownies, cookies, quick breads, and cakes.

Eating tofu and other soy foods every day is generally considered safe. That said, you may want to moderate your intake if you have: Breast tumors: Because of tofu's weak hormonal effects, some doctors suggest that people with estrogen-sensitive breast tumors limit their soy intake.

Frying silken tofu adds a golden crispy exterior while maintaining its soft and silky interior. This cooking method enhances the tofu's flavor and gives it a delightful texture. It also allows you to create a variety of dishes, from stir-fries to tofu nuggets or even crispy tofu sandwiches.

Soft tofu will not become as spongy as firmer tofus, but can still be frozen. While silken tofu technically can be frozen, it's not recommended. Instead, if you want silken tofu that will last a while, opt for shelf-stable silken tofu in aseptic packaging.

Can you fry silken tofu? ›

Heat a generous amount of oil in a pan or deep fryer. Deep fry the silken tofu in cooking oil for about 3 minutes until golden and crispy. Drain off the excess oil and transfer the tofu to a plate. Add more salt on top when it's still crispy and garnish with cilantro.

Expired tofu will turn from that signature creamy white color to tan or brown, says TofuBud, and it might even exhibit visible growths of mold. Also, whereas fresh tofu doesn't really have a detectable fragrance at all, bad tofu will develop a pungent sour smell that will be hard to miss.

The silken tofu dish can be enjoyed cold or hot. To enjoy cold, simply pour the sauce over the tofu, top with the reserved green parts of the scallions, and serve! If you prefer to enjoy the dish hot, you can easily heat the tofu by microwaving it for 1-2 minutes. Alternatively, you can steam the tofu for 5 minutes.

There are a handful of ways to successfully replace eggs in a non-vegan cake recipe, and silken tofu is one of them. It offers moisture to the batter and a little lift without compromising the cake flavor. About one-quarter cup of silken tofu (blended) equates to one egg.

Tofu Nutrition

For relatively similar serving sizes, the nutrition differences between silken and firm tofu are pretty big. Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.

Just be sure to get the oil nice and hot before adding the tofu; this will prevent the tofu from excessively sticking to the pan and help develop a nicely crisp sear! A simple Chinese-style dish featuring pan-seared silken tofu served with a garlic scallion soy sauce.

The texture is determined by the water content in the tofu. The more water, the softer or 'silkier' the tofu; with less water, the tofu is firmer. Tofu is categorized as silken, regular, firm, extra-firm and super-firm. Silken, the softest type of tofu, can be compared to a young white cheese.

Yes, silken tofu is the perfect substitute for heavy cream in pasta sauces. When blended, it's smooth and creamy and will take on whatever flavor you add to it.