Forums: March 2010 Kickstart Forum Archive: Difference between Silken Tofu and Soft Tofu
Created on: 03/05/10 05:56 PM Views: 4174 Replies: 5
Bluesgyrl Joined: 01/06/10 Posts: 159	Difference between Silken Tofu and Soft Tofu Posted Friday, March 5, 2010 at 5:56 PM Could someone please enlighten me as to the difference between silken tofu and soft tofu?
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veveveveggie Joined: 12/28/09 Posts: 114	RE: Difference between Silken Tofu and Soft Tofu Posted Saturday, March 6, 2010 at 7:14 AM "Silken" refers to the texture of the tofu. Silken can be soft or firm. I think it is used more often in dips and smoothies because of its smooth, creaminess. Comes in boxes or water-filled tubs. Regular tofu that you would saute will just say soft, firm or extra firm. It doesn't blend as creamy as silken. It has a slightly grainy texture and nutty taste. The slices will hold shape through grilling, but the silken would fall apart. This is (always???) in water-filled tubs. Jean
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essie Joined: 02/26/10 Posts: 163	RE: Difference between Silken Tofu and Soft Tofu Posted Saturday, March 6, 2010 at 12:24 PM Right. Silken blends very smooth and has a higher water content. It's Japanese style and usually comes in the aseptic boxes, needing no refrigeration until it is opened. It can be soft or firm, and the firm can also be cubed, though it is more delicate than the Chinese style. Chinese-style tofu is the water-packed stuff you often see cubed, sliced, or crumbled. It can be soft, firm or extra-firm. This is the type what most people think of when they think of tofu, at least in the U.S. Hope that helps. Both types are wonderful, once you get the hang of how to use them!
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2meowers Joined: 02/26/10 Location: Sequim, WA Posts: 127	RE: Difference between Silken Tofu and Soft Tofu Posted Saturday, March 6, 2010 at 1:47 PM essie wrote: Right. Silken blends very smooth and has a higher water content. It's Japanese style and usually comes in the aseptic boxes, needing no refrigeration until it is opened. It can be soft or firm, and the firm can also be cubed, though it is more delicate than the Chinese style. Chinese-style tofu is the water-packed stuff you often see cubed, sliced, or crumbled. It can be soft, firm or extra-firm. This is the type what most people think of when they think of tofu, at least in the U.S. Hope that helps. Both types are wonderful, once you get the hang of how to use them! From your description, I've only tried the Chinese firm. Was a bit intimidated to try it at first because I didn't really know how it "worked". Now I just cut off what I want to use, press the water out, and crumble or cube into my dish. I often spinkle it with tamari soy sauce after pressing so it absorbs that wonderful flavor. Never tried grilling it - just too lazy I guess! A friend of mine told me he was amazed that I liked tofu right off the bat. Was REALLY surprised that I even liked it just pressed, plain, and cold. Am I weird? Texture reminds me of scrambled eggs, and while it doesn't have much of a taste, I like it. One of the best things I discovered - once I dared to try it! "But for the sake of some little mouthful of flesh we deprive a soul of the sun and light, and of that proportion of life and time it had been born into the world to enjoy." Plutarch. email
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Bluesgyrl Joined: 01/06/10 Posts: 159	RE: Difference between Silken Tofu and Soft Tofu Posted Sunday, March 7, 2010 at 3:33 PM Thanks for the clarification. I feel really stupid asking this question because I have eaten tofu forever. I just never knew the difference between soft tofu and silken soft tofu. I guess I have just never paid that close attention to texture. I knew one was Japanese style and one was chinese style. It's all good to me! My husband has a smoker and smokes it in terriaki sauce. It is beyond delicious! We use them to make Vietnamese spring rolls. Yummy!
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bunyui Joined: 08/04/12 Posts: 1	RE: Difference between Silken Tofu and Soft Tofu Posted Monday, August 6, 2012 at 4:28 AM The information is very interesting. Thanks for sharing the info. www
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