Firm, silken and the texture of tofu
Tofu is an ingredient with several textures. The type changes what you can do with it.
Ninja City
It starts with soy milk
Tofu forms when a coagulant sets soy milk. How the curds are handled and how much water remains help determine the texture.
A firm block gives you pieces that hold together for cooking. Silken tofu has a smoother, more delicate texture, useful in a soft dish or blended into a sauce.
Firm and silken aren’t opposite labels
Silken describes a style of tofu. It can come in different firmness levels: Mori-Nu, for example, makes soft, firm and extra-firm silken tofu.
That’s why firm silken and a dense, pressed firm block aren’t always interchangeable. Both may say firm, but they can behave differently when you lift, cut or stir them.
Choose a texture for the dish
For a stir-fry or a dish where the pieces need to hold their shape, a sturdy block is useful. For a smooth sauce, dip or soup, a softer texture may be what you want. Silken tofu can also be served in pieces; it doesn’t have to disappear into a blender.
Browning the outside, simmering it in a sauce or serving it chilled changes the finished dish again. Firmness is one choice the cook makes, along with size, seasoning and cooking method.
Tofu at Ninja City
Tofu is a protein choice for our fried rice, lo mein, Korean Rice Bowl and steam buns. The meal around it changes: ginger garlic sauce and egg noodles in Lo Mein; rice, egg and vegetables in Fried Rice; pickles, herbs and aioli in the lunch Steam Buns.
Choose the dish you want as well as the protein. If you need an ingredient left out, ask about the complete meal.
Keep reading
Further reading
Mori-Nu: How silken tofu is made