Chinese Silken Tofu - CJ Eats Recipes (2024)

FAQs

What is silken tofu best used for? ›

Think outside the box and use this soft, custard-like soy product to make breakfast, vegan dips, vegan mozzarella cheese, chocolate pie, protein overnight oats, chocolate mousse, or creamy tofu pasta sauces! You are guaranteed to find a new favorite recipe here!

I have always loved the creamy, silky texture of silken tofu in soups & stews but was amazed at how delicious the fried silken tofu is. This dish has a balance in texture: crispy on the outside, creamy and smooth on the inside. It pairs well with this a bowl of white or brown rice.

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.

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.

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.

All types of tofu, including silken, can actually be eaten “raw”, without cooking. How healthy is silken tofu? Pretty healthy. It's high in protein and is nutrient-dense (it supplies more nutrients than calories) and is also very low in fat.

To Keep It Together, Think Dry and Firm

One of the most important steps in preparing tofu is drying out or firming up its exterior in some way to help it hold together. For pan-frying, draining it and then drying and pressing the exterior with paper towels works well.

If you're not sure, dab the surface with a clean tea towel and see if it picks up moisture. If it's dry then it's fine to use without pressing. Pressing won't work with any type of silken tofu as silken tofu is too soft and the process will crush it completely.

How long can i keep mori-nu silken tofu after opening the box? Refrigerate any unused portions promptly in an airtight container and use within 2-3 days maximum. You should not cover Mori-Nu Silken Tofu with water.

Why does my silken tofu have holes? ›

The holes are also perfect pockets for absorbing and storing flavor—like a sponge, frozen tofu is fantastic at soaking up sauces and broths. And, as with anything you freeze, you also extend your tofu's shelf life—while tofu lasts for weeks unopened in the fridge, it will last for much, much longer in the freezer.

The ability of silken tofu to quickly liquify makes it an ideal substitute for eggs and cream when baking cakes, cookies, brownies and muffins. Tofu is simply curdled soy milk, so heating and adding liquid result in a similar consistency that's also creamy, moist and rich.

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.

3.5 oz of firm tofu has 78 calories, and silken tofu has 55 calories. Soft soy tofu with lecithin is ranked second with 61 Calories, but all of those are less than many animal protein options, which usually clock in at 140-200 calories for 3.5-oz servings.

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.

Silken tofu has a higher water content, lowering its concentration of macronutrients. This means a lower calorie count than firm tofu, with only 61 calories per 100 grams. Silken tofu is also a leaner source of protein than firm tofu, with a ratio of protein to fat that is over 10% higher than that of firm tofu.

Silken tofu generally has a very mild taste in my experience. I've used it to make a cream of potato soup and it came out very good, it mostly tasted like potato and also the spices I used in it (black pepper, nutritional yeast).

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.