Silken and regular tofu are the two primary varieties. In addition to being softer than conventional tofu, silken tofu—also referred to as soft, silk, or Japanese-style tofu—falls apart if not handled properly. Unlike ordinary tofu, you might have noticed that silken tofu (soft tofu) is occasionally packaged in aseptic cartons that don't need to be refrigerated. Since ordinary tofu is packaged in water and needs to be refrigerated, silken tofu is frequently found in a distinct area of grocery shops.
You may find silken and ordinary tofu in four different consistency options: soft, medium, firm, and extra-hard. Although the components used in their creation are identical, they are not interchangeable in recipes due to subtle processing differences.
What Is Regular Tofu?
Known by several names such as bean curd or Chinese-style tofu, regular tofu is more accessible than silken tofu and may be found in most grocery stores' vegetable areas or refrigerators in a plastic container. Try both types of tofu and see which you like; there's not much of a difference between firm and extra-firm. The ideal uses for firm or extra-firm normal tofu include stir fries, baked tofu, and other recipes that call for the tofu to hold its shape.
What Is Silken Tofu?
The second most popular type of tofu is silken. It is prepared similarly to block tofu, with the exception that the soy milk is coagulated without going bad. Additionally, it is not pressed, allowing each cake to cool completely moist. The tofu, whether firm or extremely firm, appears smooth and "silky" because curds never form. Silken tofus, which is more fragile than block tofu, must also be handled carefully to prevent disassembling.
What's The Difference?
Regular tofu is good for grilling, frying, or baking because of its dense, firm texture that keeps its shape well. It is usually labelled as firm or extra-firm tofu. It gives the tofu a chewy consistency and is frequently used in salads, stir-fries, and other recipes where it's crucial to keep the form of the tofu. Conversely, the texture of silken tofu is smooth, creamy, and soft. It is perfect for use in soups, smoothies, sauces, and desserts where a creamy texture is needed because it is delicate and breaks readily. Silken tofu combines easily and gives dishes a rich, creamy texture without drastically changing them. While ordinary tofu has a stronger bite and holds up better in meals that require distinct tofu pieces, flavour-absorbing tofu is flexible for both savoury and sweet foods.
Another significant difference between regular tofu and silken tofu is their water content and how they are processed. Regular tofu is pressed to remove excess water, resulting in a firmer texture. It is made by coagulating soy milk and then pressing the curds into blocks. The pressing process removes much of the water content, giving regular tofu its firmness and allowing it to hold its shape well during cooking. Silken tofu, on the other hand, is made by curdling soy milk directly into a smooth, custard-like texture without pressing. It has a higher water content and is not pressed or drained as extensively as regular tofu. This process gives silken tofu its soft and delicate texture, making it ideal for creamy dishes and recipes where a smooth consistency is desired.
