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.

A small amount of gluconolactone and calcium chloride is added to the soymilk. The box is then hermetically sealed and the tofu forms inside - where it is continuously protected from light, air, and microorganisms that cause spoilage.

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.

Use a food processor or blender to make the silken tofu as creamy as possible, add flavor enhancers, and mix it into any sauce. Stir it into your quick tomato sauce recipe, or use your classic penne alla vodka recipe with tofu instead of cream and butter. Don't forget to top it all off with fresh basil!

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.

Tofu is simply curdled soy milk, so heating and adding liquid result in a similar consistency that's also creamy, moist and rich. In baking, four tablespoons or 1/4 cup of silken tofu can substitute a single egg.

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.

Can you freeze silken tofu? ›

Tofu is generally available in silken, soft, medium, firm and extra-firm varieties. Of these, all but silken can be frozen (if you want your silken tofu to last, look for shelf-stable options). In fact, freezing tofu before use can even enhance it, Nasoya's Plant-Based Protein Category Manager Seulghi Wee reveals.

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.

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.

As a general rule of thumb, though, it's okay to eat tofu every day. "The Food and Drug Administration has recognized that 25 grams of soy protein per day may help reduce cholesterol levels," says Manaker. "Some experts recommend eating four soy servings a day for heart health, which can include tofu.

Boiling tofu for texture and firmness

This same logic applies for any cooking method that would see your tofu knocked about a bit. The act of adding tofu to salted hot water for a time and then removing it to drain and dry firms up the texture.

Generally speaking, raw tofu means tofu that hasn't been cooked since it was pressed and packaged. You can eat raw tofu straight from the pack if you like, but you'll probably want to drain off some of the excess water first, as it can be messy, and it doesn't really add anything to the experience.

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.

Aftering draining off the excess liquid, tofu can be eaten straight out of its packaging. To prevent contamination, prepare it using clean utensils and surfaces at home, and store it at proper temperatures.

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.