RE: Difference between Silken Tofu and Soft Tofu
Posted Saturday, March 6, 2010 at 1:47 PM
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.