15 Silken Tofu Recipes (2024)

FAQs

What can you use silken tofu for? ›

Silken tofu often results in a denser and moister baked good, so it works in many of the same recipes as bananas, but without adding any flavor. It also adds a bit of protein, which is a nice bonus. Substitute ¼ cup of silken tofu per egg.

Tofu is generally available in silken, soft, medium, firm and extra-firm varieties. Of these, all but silken can be frozen (if you want your silken tofu to last, look for shelf-stable options). In fact, freezing tofu before use can even enhance it, Nasoya's Plant-Based Protein Category Manager Seulghi Wee reveals.

Tofu Nutrition

For relatively similar serving sizes, the nutrition differences between silken and firm tofu are pretty big. Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.

Tofu can be eaten raw, and so cooking it is completely optional and is mostly done for texture or to bind the sauce to the tofu. You can pan-sear the sides and add it to a colorful stir-fry or deep-fry it and coat it in a savory and sweet sauce.

Just be sure to get the oil nice and hot before adding the tofu; this will prevent the tofu from excessively sticking to the pan and help develop a nicely crisp sear! A simple Chinese-style dish featuring pan-seared silken tofu served with a garlic scallion soy sauce.

To replace 1 egg, substitute 1/4 cup (about 60 g) of puréed, silken tofu. Silken tofu is relatively flavorless, but it can make baked goods dense and heavy, so it's best used in brownies, cookies, quick breads, and cakes.

Frying silken tofu adds a golden crispy exterior while maintaining its soft and silky interior. This cooking method enhances the tofu's flavor and gives it a delightful texture. It also allows you to create a variety of dishes, from stir-fries to tofu nuggets or even crispy tofu sandwiches.

A small amount of gluconolactone and calcium chloride is added to the soymilk. The box is then hermetically sealed and the tofu forms inside - where it is continuously protected from light, air, and microorganisms that cause spoilage.

Bottom Line: Even though tofu is a plant-based food, it can still spoil and should be handled with care. If you're not sure if your tofu has spoiled, as the old adage goes, “When in doubt, throw it out.”

How long does silken tofu last in the fridge? ›

How long does tofu last in the fridge? If it's unopened, you should just go by the use by date on the pack, which will give you the best idea of the shelf life. If it's opened, refrigerated tofu is generally good for 3 to 5 days, as long as you've stored it properly.

Silken tofu in an aseptic container has a shelf life of up to a year, unopened. Once opened, submerge any used portion with water in a container, cover, and refrigerate for up to a week. Silken tofu crumbles very easily. It is not recommended that you press silken tofu; only regular or firm tofu needs to be pressed.

Tofu contains several anti-inflammatory, antioxidant phyto-chemicals making it a great addition to an anti-inflammatory diet. Tofu is also a good source of 'complete' plant protein, meaning that it has a well-balanced amino acid profile. It's also one of the most well-known plant-based sources of iron.

The ability of silken tofu to quickly liquify makes it an ideal substitute for eggs and cream when baking cakes, cookies, brownies and muffins. Tofu is simply curdled soy milk, so heating and adding liquid result in a similar consistency that's also creamy, moist and rich.

Tofu is a cholesterol-free, low-calorie, high-protein food that's also rich in bone-boosting calcium and manganese. Tofu may help you to lose weight by keeping you fuller for longer on fewer calories than meat. It may reduce the risk of heart disease, especially when swapped for saturated fat-heavy animal proteins.

Generally speaking, raw tofu means tofu that hasn't been cooked since it was pressed and packaged. You can eat raw tofu straight from the pack if you like, but you'll probably want to drain off some of the excess water first, as it can be messy, and it doesn't really add anything to the experience.

Soft silken tofu would be my choice for blending into desserts or slicing into miso soup, but if you're serving it as a main dish or topping it onto bowls, extra-firm is what you'll need. It has a heartier, denser texture and less water content than other types of tofu.

How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

Silken tofu is the next most common tofu style. It's made in a similar process to block tofu, except that the soy milk is coagulated without curdling the milk. It's also left unpressed, so every cake retains all of its moisture while cooling.