Tofu, tempeh & plant proteins · Soy products

Silken tofu

Smooth, unpressed tofu with a custard-like texture, used in soups, sauces, desserts and blended dressings.

Also called: soft tofu, sundubu

A kind of tofu

Photo: DryPot, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Silken tofu is soy milk set directly in its package without being cut or pressed, so it keeps all its water and has a glossy, jelly-smooth texture. It is sold in soft, firm and extra-firm grades, but even 'firm' silken tofu is much more delicate than regular block tofu. Korean sundubu is a very soft fresh version.

How it’s used

Spooned into Korean sundubu jjigae and miso soup
Blended into creamy dressings, dips and smoothies
Used as an egg replacer in vegan cheesecakes and mousses
Served chilled with soy sauce, ginger and spring onion (hiyayakko)

Characteristics

Texture: Very soft, smooth and wobbly; breaks into curds when stirred.
When cooked: Blends to a silky cream; slide it into hot liquids gently and avoid vigorous stirring.
Sold as: fresh
Cooking uses: Usually eaten raw, Commonly cooked, Suitable for boiling
Common in: Japanese, Korean, Chinese, Sichuan

Storage

Refrigerated. Shelf-stable cartons can live in the pantry until opened; chilled tubs must stay refrigerated. Once opened, keep covered in the fridge and use within a couple of days. Freezing ruins its texture.