What’s the Difference Between Regular Tofu and Silken Tofu? Ask Paul | Cook's Illustrated (2024)

FAQs

What’s the Difference Between Regular Tofu and Silken Tofu? Ask Paul | Cook's Illustrated? ›

Silken tofu is a tofu made in a slightly different way, which gives it a delicate, smooth, and neatly sliceable pudding-like texture. This is the tofu you want in mapo tofu or in a vegan cheesecake. (It also comes in a variety of firmnesses, but even the firmest is spoonable.)

The main difference between each type of tofu is the amount it has been pressed – Silken Tofu has the lowest protein content (and highest water content), while Super Firm has the highest. Each variety of tofu has a different texture, and thus is best used in different types of recipes.

And silken tofu, on the opposite end of the spectrum, isn't pressed at all, and it's so soft that it can be eaten with a spoon. I find that it makes a welcome addition to my winter hot pots and summer salads. It's also useful as a supporting player in sauces and even as a binder in meatballs.

Silken tofu is commonly used to make vegan pudding, mousse, and other creamy desserts. Instead, you can use creamed banana (like in this banana pudding recipe from Fab Haute Mama), coconut cream (in this peanut butter mousse recipe from Minimalist Baker), chickpeas (yes, seriously!

Tofu Nutrition

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 contains the most water, while firm tofu is drier and more dense.

Soft silken tofu would be my choice for blending into desserts or slicing into miso soup, but if you're serving it as a main dish or topping it onto bowls, extra-firm is what you'll need. It has a heartier, denser texture and less water content than other types of tofu.

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.

PREPARING YOUR SILKEN/SOFT TOFU

You can run your tofu through some water to wash out any sliminess.

"For the vast majority of people, it should be reasonable to incorporate tofu in their daily diet without any issues," Sun said. He and his family eat "probably three servings per week," Sun said. He likes using soft tofu in soups and firm tofu – frozen and cut up – in a traditional Chinese hot pot.

Soft tofu and silken tofu are the most common types in which we've seen people eating raw, but you can safely try any type.

What is another name for silken tofu? ›

Silken tofu, also known as Japanese-style tofu, is silky, creamy and has the highest water content. If you try to hold it, it will fall to pieces.

In a clean large saucepan, heat the soy milk to 185°. Gently pour the hot soy milk into the bowl with the nigari solution and quickly stir once or twice just to combine thoroughly; it's easy to scramble the rapidly coagulating tofu. Cover and let stand undisturbed until the silken tofu is fully set, about 5 minutes.

To make an egg replacement out of silken tofu, just take 1/4 cup of tofu per 1 whole egg and pulse it in a blender or food processor until it's broken up. Then, substitute as you please! Just make sure you use *silken* tofu, not firm tofu, as it won't yield the same result.

Contains antinutrients

Like most plant foods, tofu contains several antinutrients. These compounds are naturally found in plant foods and lower your body's ability to absorb nutrients from food ( 6 ).

Silken Tofu. 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.

Puddings, mousses, and cream pies typically rely on eggs for their richness and silky texture. Silken tofu can replicate that super smooth, decadent experience you get with any good butterscotch pudding, New York-style cheesecake, or chocolate cream pie.

Silken tofu has a pudding-like quality. It's very light in texture with a wonderful, creamy mouthfeel and fatty flavor that comes from making it with denser, richer soy milk. It's like the difference between using low-fat milk and cream.

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.

Yes, you can fry silken tofu in a non-stick pan. Non-stick pans are a great choice because they require less oil for frying and help prevent sticking. Just make sure the pan is adequately heated before adding the tofu to ensure a crispy texture.