I typically buy ‘extra firm’ tofu but ‘silken’ was the only thing left. It’s different. It’s kind to slimy. How does the rest of the world use it?? It was ok once I stir fried it in teriyaki sauce. I’m open to suggestions if anyone knows the purpose of “silken” tofu.
3件のコメント
Yeah i just typically get extra firm also, i think people use the softer ones for smoothies, etc.
In Asian, we usually steam #silkentofu with some vegetables toppings or sliced into cubes & add into our clear vegetables soup. For western dish, I use it to make vegan mayo, tiramisu and instant scrambled tofu. Silken tofu is actually edible straight out of the box. 😄
Refer to #tofuscramble for my zero gas, instant scrambled tofu recipe. 😁
