I recently bought a bulk-sized batch of tofu, only to get home and discover it is of the silken kind.
What can I do with silken tofu? Most of the recipes I see are for firm tofu that you either bake or sauté. What can I do with the silken kind?
Sent by Joyce
Joyce, we love using silken or soft tofu in nearly any dish that calls for firm tofu. Its texture is more delicate and silky; it just takes a little more skill to keep it from crumbling into pieces. Here's a good post that might be helpful, too:
• Good Question: How Can I Use Soft Tofu?
Readers, how would you advise Joyce?
Related: Terrific Tofu: 5 Tips for Cooking With Tofu