What do I do with silken tofu?!
What do I do with silken tofu?
So I made the mistake of picking up silken tofu instead of firm tofu or firm bean curd (not sure if they're different, but they were labeled differently). From what I've read so far, it's only used in custards and such but the intent was to use it in stir fry or something of the sort.
Can silken tofu still be used? If so, how?
3 weeks ago
I meant to say can I still use it in stir fry, but those recipes look really good depps_lover!
Answers:
3 weeks ago
I meant to say can I still use it in stir fry, but those recipes look really good depps_lover!
You've already gotten some good suggestions to how to use silk tofu but nobody mentioned that you can 'convert' silk to cotton(firm) tofu!
Place the block of soft tofu into a pot with enough water so that the block floats. Over medium heat bring the water to a simmer, then kill the heat. After 10-15 minutes carefully remove the block from the water, wrap in cheesecloth and place it in a large wire mesh sieve (or tofu mold if you have one
You can also use broth etc to flavor the tofu and if you want to get really firm curds you can add any of the many different coagulants to the liquid.
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Try these
Silken (Tofu) Chocolate Pie
Recipe By : Susan Murie
Serving Size : 1 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
2 cartons firm silken (Japanese) tofu
6 ozs chocolate chips
2 tablespoons maple syrup
1 graham cracker crust
This is an easy chocolate pie made with tofu. Very mousse-like!
Beat tofu at high in mixer about 5 minutes or so until smooth. Melt
chocolate chips and beat into tofu mixture. Beat in maple syrup. Pour into
prepared crust. Chill at least 2 hours. I find overnight is even better.
10 1/2 -oz package extra-firm or
Firm tofu, reg. or low fat
2 To 4 Tbls. sweetener of your
Choice
2 tb Lemon juice
1/4 ts Vanilla extract
1/8 ts Salt
1/8 ts Almond extract
x Soymilk as needed
Place all ingredients in a blender or food processor and process until very
smooth. Add more soymilk a teaspoon at a time if the mixture is too thick;
blend well. Place in a covered container; refrigerate until chilled.
Makes 1 3/4 cups
-----
ULTIMATE TOFU SMOOTHIE
1 cup Tropicana Orange-Pineapple Juice
2 cups frozen strawberries
1 tablespoon honey
1 teaspoon vanilla extract
1 pack Nasoya Silken Tofu
1 cup Silk Very Vanilla Soymilk
1 large banana
12 packets Splenda
Spike w/coconut rum (optional but recommended!)
Place all ingredients into a powerful blender and blend until smooth and creamy!
The silken tofu won't work very good for stir fry. It is better suited for dips, spreads, and desserts. I have used silken tofu in a recipe for stuffed pasta shells with spinach. It turned out fine. I have used silken for stir fry and it falls apart, doesn't cook all the way through, and just doesn't taste right. I like silken for mousses/pies, spinach dips, veggie dip, etc.
mmm ya the chocolate pie stuff is real good with silken tofu.. Any desert of smoothie I always used silken, Or u could freeze it for a different texture.. I press out all liquids.. Freeze and then thaw it ( in the fridge) then the stir fry!! MmM all sounds so good!!!
Silken tofu can be used for many dishes, they are trickier to make though. Braised tofu (in a brown sauce with mushrooms and bamboo) done with silken tofu at a good restaurant is amazing.
The trick to using it in stir fry is cut it into manageable cubes and push it around (like pushing a shovel), do not try to stir it or it will crumble down to small bits. Don't lift up the tofu just push.
Another thing it can be used for is soup. I've had great tofu and corn soup.
Silken tofu, or soft tofu, can have many uses.
Firstly, being so soft, it can be used as a spread on bread or the like. It's safe to eat directly from the container, no cooking required.
Secondly, and for the same reason, it can be added to any type of granualised or pastey food, like porridge, rice, polenta, semolina, macaroni, or the like. It's safe to heat up to any edible temperature, and works well with sauces like bolognaise (vege of course), pesto, ajvar, or the like.
Thirdly, because it is purchased in a tub that holds the tofu in a single block, with no fragments, if you slice it up while in the tub into rectangular lengths and add it to any kind of soup or stew (as the last ingredient, and after stirring the dish for the last time before putting the lid on and letting it simmer) then the small cubes harden slightly, yet remain soft, and remain in tact as rectangles, which makes for a nice addition to the meal.
Fourthly, because tofu has a very simple and subtle flavour on it's own, the flavour of your choice (not to mention the colour) can be added to tofu before it is used in any application, which means you could create a blueberry flavoured, green tofu jam for your morning toast and coffee, or any other combination your imagination can conjure. The same principle has been used to create fake steak, ham, pork, beef, chicken, fish, and everything else you can imagine, all strictly vegetarian.
If you do want to use it in a stir fry, without converting it to firm, and without having to fry it separately, then first cut it into the desired cubes, transfer to a microwave safe container, heat to the same temp as the stir fry, and then add it as the last ingredient, at the time of serving. The tofu will still taste like the stirfry, because the human mouth is unable to distinguish where the source of flavour is coming from from within the mouth, so provided each mouthful that contains tofu also contains stirfry, you'll be fine and it'll taste great.