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Apr 25, 2007 08:31 AM

silken tofu

how do you prepare this? I picked it up by mistake - I usually by and make firm tofu. Thanks.

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  1. You can use it for Korean Kimchee Stew, or Chinese Mapo Tofu. You can also steam it with black bean sauce.

    It can also be used for soup. Just cut it into small cubes and add them into miso soup, egg drop soup, whatever you like~

    2 Replies
    1. re: kobetobiko

      A BIG second for the mapo tofu! *drool*

      1. re: Foodrat

        yes, mapo tofu or soup were going to be my recommendations. For soup, I make a really easy soup that uses chicken broth, frozen mixed vegetables, chopped tomato and cubed silken tofu. Then create an egg flower with a drizzle of scrambled egg into the hot broth. It's really simple and fast and the silken tofu will taste so good warm. I call the soup Rainbow Tofu soup because of all the different colors.

      1. re: mlgb

        A (healthy) friend of mine taught me to make smoothies with silken tofu, unsweetened soy milk, some coffee, a couple of ice cubes and Splenda - surprisingly tasty. I like to add a little vanilla as well.

      2. I have never tried it but....there is a recipe on food network Canada for chocolate mousse made with silken tofu. They showed people eating on the TV show. The tasters said that it tased like chocolate pudding.

        4 Replies
        1. re: sweetie

          Yes!!!! This is the only way I make choc mousse. People can never tell.
          Melted chocolate, silken tofu, vanilla, orange liquer or extract. Delicious but rich!

          1. re: laurendlewis

            Any eggs? Do you just whizz it all together in the mixer?

            1. re: MMRuth

              Nope, no eggs - that's the beauty of it!

              Melt the chocolate (microwave or double-boiler) then dump in a blender with everything else and blend. Chill for a little while.

              If you add a bit less tofu, it makes a firmer mousse.

          2. re: sweetie

            I love this silken tofu for many things including smoothies, in egg salads, but especially for dips!!!! Here is a great recipe:

            Avocado Dip

            2 avocadoes
            150 g silken tofu
            ½ cup light sour cream
            1 lemon, juice only
            1 teaspoon sweet chilli sauce
            2 tomatoes, diced
            1 red onion, diced
            1 clove garlic, crushed

            Place avocado, tofu, sour cream, lemon
            juice and chilli sauce in a blender. Blend
            until smooth.
            Add tomatoes, onion and garlic, pulse
            until combined but not pureed.
            Serve with fresh vegetables.

          3. Speaking of tofu, do stores still carry the tofu that is in little rectangular pouches (kind of like chicken broth) that doesn't need to be refrigerated? I used to get them all the time but have only run across the refrigerated kind that sits in water lately...

            3 Replies
            1. re: laurendlewis

              Yes, it's around in the tetrapaks but oddly enough they often sell it in the refrigerated section with the other tofus. The brand I see is Mori-Nu.

              You can order it direct from them, apparently.


              1. re: mlgb

                Great!! Thanks.
                Any thoughts on how long such a product would last in my pantry?

                1. re: laurendlewis

                  I answered my own question at the Mori-Nu web site. One year.

            2. Alton Brown has a great recipe for chocolate mousse pie with silken tofu. MMMMM!!! So good...