Q: 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
Editor: 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:
Readers, how would you advise Joyce?