question about firm silken tofu
hi i will be attempting to make a vegan pumpkin cheesecake that calls for firm silken tofu. i have never worked w/ it before, and when i went to the asian grocery, all i saw was firm or silken (this was the fresh tofu). i bought the silken one (w/ a 2 out of 5 for firmness), and am just wondering if i will need to add cornstarch so it will firm up? thank for any info/tips!
Ah, lucky you with access to fresh tofu!
When Pichot Ong's "The Sweet Spot" was dessert COTM I made the Grand Marnier Tofu cheese cake (not vegan--it has cream cheese), which calls for silken tofu. It did not specify whether the silken tofu was supposed to be firm or what, so, I don't really recall which version I used. I wouldn't use the "extra firm" silken tofu in a dessert, but, I pretty much use "firm" silken tofu or soft silken tofu in desserts interchangeably and am always happy with the outcome. The difference (to me) is whether the dessert turns out more pudding like or less pudding like (and more cheesecake like). Here's a link to my post in the Sweet Spot thread, fyi. http://chowhound.chow.com/topics/554145#4035484
Wow. The person in the post below mine tried the Kabocha Squash Pie. That sounds amazing for Thanksgiving.
Here's a little info on commercial silken tofu: http://www.morinu.com/faq/faqs.html#4
Although I know it exists, I've never seen firm silken tofu - and the recipes I've seen for cheesecakes, pies and puddings have all called for silken w/o the addition of cornstarch. Hopefully someone who's actually baked with silken/firm silken will see this, but I'd say, go for the recipe using your silken.