What Is Silken Tofu And What Does It Taste Like?

Welcome to the wonderful world of tofu. One variety of this curdled soy milk ingredient is silken tofu. Calcium sulfate is used to create the curds in tofu, and gluconolactone is used in the curing process for silken tofu as well, which gives it a pudding-like texture. The agent that was once used is nigari, which Yunomi notes is a bitter-tasting liquid made from seawater minus the salt content.

There are plenty of ways to use silken tofu, and the more ways you learn to prepare this healthy food, the more versatile you'll realize it is (via Tasting Table). If tofu is new to you, then be assured that it isn't a new foodie trend. In fact, it's been made in China for thousands of years and in Japan since the 8^th century (via TofuBud). If you're just finding out about tofu, then it's time to catch up. What's great about tofu — including silken tofu — is that it contains zero grams of cholesterol, and isn't high in sodium, calories, or saturated fat (via Puget Consumers Co-op).

Let's explore what silken tofu is and what it tastes like. You might be surprised at the many ways you can use silken tofu — from savory to sweet dishes, drinks, sauces, and even dressings.

While you might head straight to a store's refrigerator section for your tofu, you may want to check out the shelves, too. That's because silken tofu is sold in packets that are sealed in a way that means they don't need to be in the fridge (via One Green Planet).

You may see tofu chilled and submerged in a liquid, or pressed and dried out. Silken tofu is not pressed and it's also not drained. Because of this, and how it's produced, it retains more water than any other type of tofu. Usually, the process of making tofu involves the soy curds being pressed. This doesn't happen with silken tofu and that's what makes it different in terms of its texture, which is far softer than other varieties of tofu. When you use silken tofu you can drain it, but in general, you don't want to press the moisture out because you have to handle it gently.

Soy milk is thickened in a process that turns it into curds and then into a solid. How this is carried out specifically is what gives different types of tofu their consistency. Because the moisture isn't drained or pressed out, silken tofu has a sloppy consistency a little like a pudding. This makes it particularly fragile and it doesn't take much pressure for this type of tofu to break apart. It is this texture that makes cooking with silken tofu perfect for so many dishes. (via The Woks of Life).

If you're under the impression that a lot of tofu is quite rubbery, then be aware that this isn't the case with silken tofu. There are different varieties of silken tofu too, ranging from soft to firm. Other types include regular, firm, and extra-firm tofu. Silken tofu is a lot softer than any of these and ranges from an almost pudding-like consistency to a thicker soft cheese texture. You can't just swap out firm tofu for silken tofu. The texture is so different that they need to be treated like two different ingredients (via One Green Planet).

If you think of tofu as a squidgy block of soybean curds, that's because firm tofu is one of the most popular types in the U.S. and much of the West. However, there's a multitude of different types of tofu, each with a different texture and form. Some are flavored, such as seasoned, fermented, and smoked tofu. You'll find tofu in blocks, but it also comes in little marinated pieces for stir-frying, deep frying, and serving as puffed-up balls (via Tofupedia).

Blocks range from regular, which is fairly soft, to firm, extra-firm, and super-firm, which has a meaty texture. Silken tofu is known as Japanese-style tofu. The Woks of Life explains that silken tofu is made from coagulated soy milk. Unlike other blocks of tofu, the curds aren't dried out with pressing. Once you begin discovering all the many types of tofu, a whole new culinary experience will open up for you.

One of the reasons that tofu is such a powerful plant food is that it's packed with protein (via the American Heart Association). Because of this, it makes a great alternative to other types of protein such as meat, including seafood. You're still going to get all the rich flavors of a Thai curry, for example, if you add silken tofu in place of meat. Knowing this opens up how you can cook with it. And if you add the fact that silken tofu has such a soft texture, you've got a silky, delicious protein-rich ingredient that you can store in your cupboard.

Other nutrients in tofu include isoflavones which, as noted by Very Well Health, have potential health benefits. A 2020 study published in Circulation suggests that one of these is a lower risk of coronary heart disease. Tofu contains vitamins and is a good source of amino acids, iron, and calcium. It also contains manganese. The fats in tofu are mainly polyunsaturated as well. While you may not want to fully switch to tofu, consider including tofu as part of your diet in place of another protein. 

If you're about to write tofu off as being tasteless, as so many of those who never eat it sometimes do, be prepared to have your ideas changed. Regular tofu is porous and because it soaks up flavors, such as marinades, you can literally enjoy it in any dish. It's true that silken tofu is not the same. It's not porous, for a start. But the softness of silken tofu gives it what Tofupedia calls a "young white cheese" quality.

Because it's got a similar texture to, say, burrata, silken tofu is wonderfully creamy. And it adds a creaminess to dishes and even drinks. TofuBud highlights how the smooth taste and texture of silken tofu means it can easily be turned into a tofu mayonnaise or even a tofu cream when you add sugar. Silken tofu gives savory and sweet dishes a silky taste and boosts the texture of dishes as well as their flavor. You can purée silken tofu and add it to recipes as an extra ingredient or as the main element.

If you've ever cooked with tofu then you'll know that there are many different dishes where this ingredient will shine. You might want to try our classic mapo tofu, which combines fried pork with chilis and ground Sichuan peppercorns. Add the pork and cook until it browns, breaking it into small pieces as it cooks. Once browned, stir in ground Sichuan peppercorns, garlic, and ginger. Cubes of silken tofu are blanched in boiling water for 30 seconds and then placed in an ice bath. They're added to the dish right at the end. The reason for this is that silken tofu isn't suitable for stir-frying — or marinating, for that matter. It's just too delicate.

One Green Planet notes how other types of tofu can infuse the flavors of a marinade. However, the texture of silken tofu prevents this. It's also far too soft to bash around this type of tofu in a stir-fry. It's not robust so it'll likely disintegrate. One way to firm up the tofu is to stick it into the freezer.

If you've used tofu before, then you probably know that the general process is to drain any liquid. You then have to press down on the tofu to squeeze out the excess moisture. Everyone has their own method, such as weighing down a plate on top of the soybean block with a few heavy books. Try this with silken tofu, though, and you'll be left with a plateful of mush. Garlic Delight notes how best to prep this type of soft tofu.

Simply leave your block on a plate and it will naturally drain. As the water comes out, you can simply tip the plate to get rid of it, keeping a gentle hold of your tofu so that it doesn't slide away, of course. You can also mop up the liquid with paper towels or a muslin cloth. Or you can cut it into cubes and let these drain while you prep your dish. If your recipe doesn't require it, then there's no need for any draining at all.

If you want to try out our scrumptious salt and pepper tofu recipe, then you're going to need to use firm tofu. That's because it's dredged in cornflower and then sizzled in a pan of oil. Silken tofu is too pudding-like for such recipes. However, you can still use this softer in certain hot recipes, although it's usually clear to use the silken variety as the different types aren't interchangeable. Healthline points out that tofu is made from soy milk that's been cooked, so it isn't raw in that respect.

You can eat tofu straight from the packet and this opens up so many dishes for you to try. Cubing or crumbling works for salads, and you can eat it as it is with some extra flavors added. For example, it's delicious with just an oily dressing over the top. Keep it in the fridge for up to a week as long as it's in an airtight container.

A common complaint from those who aren't convinced about tofu is that it's bland and doesn't taste of anything. However, the fact that it doesn't have an intense flavor means that if you add other ingredients to it they'll come together straightaway. Tofu provides texture and is nutritious too. And you don't have to pile on lots of different flavors either, as China Sichuan Food reveals with a classic dish that only uses five ingredients.

 Mix light soy sauce with sesame oil and a pinch of sugar. You'll need equal amounts of each. Pour this over some silken tofu so that it covers the top and pools on the plate. Top with some chopped green onions and that's it. The simplicity of this dish is its winning quality. Rather than being tasteless, silken tofu showcases these fresh flavors. The softness of silken tofu will melt in your mouth, and the flavors combine perfectly.

Those following a plant-based lifestyle are pretty ingenious when it comes to finding alternatives to their favorite foods. A classic one to try is scrambled tofu instead of scrambled eggs. If you fry silken tofu it'll scramble, and you can use some firmer tofu to give your tofu eggs more substance. For a silky texture, add a tapioca slurry at the end, and sprinkle on Himalayan black salt (also known as kala namak) to imitate the taste of eggs. Serve on toast with some avocado or with some roasted or sautéed veggies (via Full of Plants).

The Mirror also tried out a recipe using tofu in place of eggs to make a chocolate mousse. It's super simple to make and you only need three ingredients. Drain a block of silken tofu and blend it with 200 grams of dark chocolate. Once smooth, add some maple syrup. You just need a couple of tablespoons. Blend once more. Spoon into serving dishes and refrigerate for at least an hour.

As well as vegans, there are plenty of people who want to avoid or cut down on dairy. This might be for health reasons, such as being lactose intolerant or wanting to cut down on calories. Thanks to nutritious, dairy-free, and low-calorie tofu, you don't have to forgo a creamy sauce. Once you realize how easy it is to use silken tofu in sauces, you can start to experiment. Try out different recipes such as a crème anglaise, which is a creamy, custardy sauce. Go Dairy Free brings you a technique that doesn't use milk, cream, or eggs.

You have to use silken tofu for this sauce. Blend tofu, dairy-free milk, apple juice concentrate, and some barley malt powder. Heat them in a pan and add dairy-free milk and arrowroot slurry. Once thickened, remove from the heat and add some maple syrup and vanilla extract. Voilà, you have your tofu-inspired English cream.

As well as using tofu as an alternative to eggs, it can also be transformed into a dessert that doesn't mask the fact that you're eating it. The soft texture of silken tofu, compared to firmer varieties that are bouncier or at least firmer, is a plus point. Because of its custardy character, silken tofu is the perfect ingredient for a pudding. Try a silken tofu custard gingery syrup dessert showcased by The Daily Meal.

What you're going to love is how easy it is to make. Thinly slice a piece of fresh ginger that's around 3 inches long. Heat a cup of water with a cup of sugar and ginger slices. Simmer for 10 minutes and then take out the ginger by straining the syrup. Stick a spoon into silken tofu as if it's ice cream and add the tofu shavings into a bowl. Serve with the ginger syrup over the top so that it drizzles down and eat this straight away.

If you're more familiar with firm tofu, rather than silken, then you may not have considered using it to make drinks. It makes sense though, as the texture is halfway to making a creamy smoothie. While you can make a smoothie with dairy-free milk, silken tofu gives it a thicker texture and it's super easy to make too. Try making a berry smoothie with this TikTok silken tofu idea.

Add a cup of oat milk to a blender along with one packet of silken tofu. Into this add a tablespoon of peanut butter and ¾ cup of frozen blueberries. Pack in the plant-based goodness with a handful of salad greens, and a smaller amount of either parsley or cilantro. Blend and enjoy. Experiment with other fruits such as bananas. Create frozen tofu cubes to use in smoothies by blending silken tofu and maple syrup and freezing this mix in an ice cube tray (via YouTube).

There's nothing as warming as sipping a bowl of broth, and silken tofu is a great addition to make soups taste better. In fact, it's traditional to serve tofu in soup and hot pots in many Asian dishes. A great one to try is our shabu shabu. It's designed for sharing; you cube the silken tofu and lay it out on a platter with the other ingredients, such as veggies, noodles, and fish cake. These are added to a kombu broth at the table. As the broth bubbles away, slices of meat are quickly submerged and cooked, served with ponzu and sesame dips on the side for added flavor.

You can also make a chrysanthemum silken tofu flower with a technique posted on TikTok by @foodiechina888. In a large square of silken tofu, cut a circle but leave it in place. Border three of the sides of the square with thick pieces of carrot so that when you cut without going all the way down and aren't blocking the tip of the knife. Slice along the tofu making thin slits and then turn by 90 degrees and repeat. Rinse in water and the tofu circle will blossom. Add it to a bowl with some clear soup poured over it.

Our crispy tofu nuggets made with panko breadcrumbs are delicious if you're cooking with firm tofu. Biting through that crunchy crumb to the squidgy tofu center is just so rewarding. While silken tofu is not suitable for deep-frying, you can use it to make a meat-free crumbed escalope if you follow a TikTok hack from @plantfuture.

Press your silken tofu for a couple of hours and freeze it in a sealable container overnight. Let it defrost and then press it once again for another 2 hours. Cut thin slices and coat them with flour, plant-based milk, and breadcrumbs, or whatever coating you prefer. Fry each tofu escalope in oil with garlic cloves and sprigs of rosemary. Season with sea salt and serve. This technique gives the soft tofu a springier texture so that it doesn't fall apart in the pan. If you cut your fried tofu in half you'll see that it closely resembles a chicken escalope.

When you're not cooking with tofu — whether you're adding it to soup, creating a dairy-free sauce, or using it as an egg replacement — you may be eating it raw. In this instance, you may drizzle a dressing on the top. One thing you may not have thought of is making an actual dressing out of tofu. TikToker @angelasplantbasedkitchen has come up with a version of Caesar salad dressing made from silken tofu.

Add a pack of silken tofu to your blender with 3-4 large cloves of peeled garlic. Add a piece of jalapeño, a tablespoon of lemon juice, and around ¼ cup of vegan Parmesan, plus ⅓ cup of cashew nuts and ½ teaspoon of salt and onion powder. Blitz and add some more salt and another sprinkling of grated Parmesan. Season with black pepper and pulse. Your creamy dressing is ready to serve over some fresh salad leaves.

Not only is silken tofu versatile, but it's not an expensive or inaccessible food either. While it's a traditional ingredient in East Asia and Southeast Asia, it's easily available in the U.S. as well. And you don't have to go to an exclusive farmers' market or deli to find it. Walmart stocks Mori-Nu silken tofu with the package recommending that you use it to make dips, sauces, and smoothies. You can also purchase Mori-Nu silken tofu directly online. It should be noted that while silken tofu is soft, you can buy a firmer variety of it.

Trader Joe's retails Nigari Silken Tofu, while Nasoya has been making tofu in Massachusetts since the late '70s. Wildwood Organic Silken Tofu is made in California, and Wo Chong is a company that was established in 1935 in San Francisco. Canada's House Foods sells soft tofu, too.

Now you know what silken tofu is and what it tastes like, as well as all the different dishes you can make with it.