Working with Silken Tofu
The difference between firm and silken tofu is the water content and the pressing process. Silken tofu is unpressed and coagulated directly in the container, resulting in a fragile, smooth texture that demands a gentle hand.
Handle with care, literally.
Because it lacks structural integrity, you should avoid flipping it in a pan. Use a wide, flat spatula or simply slide it from the container to keep it intact.
- sharp serrated knife
- wide, flat silicone spatula
- shallow serving dish
What goes in.
- 1 block (14 oz)silken tofu
- 2 tbsplight soy sauce
- 1 tsptoasted sesame oil
- 1 tbspthinly sliced scallions
- 1/2 tsptoasted sesame seeds
Don't press the tofu
Unlike firmer varieties, silken tofu will disintegrate if you attempt to press the liquid out. Drain excess water from the package and pat the surface with a paper towel—nothing more.
The method.
Prepare the block
Carefully cut the plastic seal and invert the container over a shallow dish, letting the block slide out under its own weight.
Score the surface
Use a sharp knife to lightly score the top in a grid pattern. This allows your seasonings to pool inside the cuts rather than just running off the sides.
Season
Drizzle the soy sauce and sesame oil over the top, ensuring it catches in the grid lines you just cut.
Garnish and serve
Sprinkle the scallions and sesame seeds over the top. Serve immediately at room temperature or chilled.
Other turns to take.
Spicy Chili Oil
Top with a tablespoon of crispy chili oil and chopped cilantro for heat and texture.
Warmed Ginger Tofu
Steam the block in its dish for 5 minutes and top with fresh grated ginger and soy sauce for a warm version.
When it doesn't go to plan.
If you find the tofu is sitting in water after plating, use a folded paper towel to gently wick the liquid from the edge of the dish.
Use a serrated knife to cut through the soft structure cleanly without dragging or tearing the surface.
Keep silken tofu in the refrigerator until the very second you are ready to serve it for the best texture.
The ones that keep coming up.
Can I fry silken tofu?
It is not recommended. Its high water content will cause it to splatter violently and lose its shape immediately upon contact with hot oil.
How do I store leftovers?
It is best consumed all at once. Once opened, it will lose moisture and quality quickly, even in an airtight container.
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