Silken Tofu
Silken tofu is the smoothest, most delicate style of tofu, with a texture closer to custard than the sliceable blocks used for stir-frying, making it a staple in soups, desserts, and blended sauces.
How to buy
It's commonly sold in shelf-stable aseptic boxes that don't require refrigeration until opened, as well as in refrigerated tubs. Choose plain, unflavored silken tofu for the most versatility across both sweet and savory uses.
How to store
Unopened aseptic boxes are shelf-stable at room temperature per the package date; refrigerated tub versions follow standard fridge dates. Once opened, refrigerate and use within 3-4 days, keeping it submerged or sealed. Don't freeze silken tofu -- it turns watery and spongy, losing the smooth texture that makes it useful.
Culinary profile
- Flavor
- Extremely mild, almost flavorless on its own, which is exactly why it works in both directions -- it turns sweet in desserts and savory in soups and sauces, depending entirely on what it's paired with.
- Texture
- Smooth and custard-like, closer to a soft pudding than a sliceable block. It blends completely smooth and is far too delicate to stir-fry or grill.
- Aroma
- Nearly neutral, with at most a faint soybean note.
How to prepare
- Blended into smoothies or desserts — Puréed smooth as a creamy, protein-rich base.
- Used as an egg or dairy substitute — Blended into baked goods or dressings in place of eggs or cream.
- Spooned chilled with toppings — Served cold with simple savory or sweet toppings.
- Blended into sauces — Puréed into a smooth, creamy base for dressings or dips.
- Whisked into soups — Added gently near the end of cooking so it barely holds together in the broth.
Classic dishes
American
- Silken tofu smoothies — Blended with fruit for a creamy, protein-boosted drink.
- Vegan silken tofu cheesecake — Blended silken tofu used in place of cream cheese for a lighter, egg-free cheesecake.
- Silken tofu chocolate pudding — Blended with cocoa and sweetener for a quick, dairy-free pudding.
- Vegan silken tofu dressing — Blended into a creamy, egg-free base for ranch- or Caesar-style dressings.
Chinese
- Douhua — A sweet, custard-smooth tofu pudding served with ginger syrup or sweet toppings.
- Egg drop and tofu soup — A light broth thickened with egg and softened with delicate silken tofu.
- Mapo tofu — In some regional styles, made with very soft silken tofu for an especially delicate bite.
- Chilled tofu with soy-scallion oil — Silken tofu served cold, dressed simply with soy sauce, scallion, and hot oil.
- Silken tofu congee topping — Spooned over rice congee for a mild, smooth addition.
Japanese
- Hiyayakko — Chilled silken tofu topped with scallion, ginger, and soy sauce.
- Miso soup with silken tofu — A classic miso broth with delicate cubes of silken tofu barely holding together.
- Agedashi tofu — Silken tofu lightly dusted and fried, served in a savory dashi sauce.
Thai
- Tom yum with silken tofu — A hot and sour soup given a soft, custardy body with silken tofu.
Korean
- Sundubu-jjigae — A bubbling stew made with uncurdled, custard-soft tofu, chile, and often seafood.
- Dubu salad — Silken tofu served chilled with a sesame-soy dressing.