Silken tofu is a low-fat, high-protein alternative to milk and meat. It is made using nigari, a form of magnesium chloride extracted from seawater, and has a delicate, creamy texture. It is commonly used in Asian cuisine and can be added to dishes and desserts to create dairy-free versions.
Silken tofu is a mild form of tofu that is commonly used as an alternative to milk in a variety of dishes. Tofu is made from soy curds that are first made into soy milk and then coagulated into the thick substance of tofu. Tofu is usually sold in blocks that are packed in water to maintain freshness during storage. Silken tofu and regular firm tofu are an Asian food that is becoming increasingly popular around the world as a high-protein alternative to meats and dairy products.
In Asia, where it originated, tofu is an integral part of many dishes and culinary traditions. It has been part of Asian food culture for over 2000 years and was first created in China. The term tofu is the Japanese name and the most common name found in the West. In China, this food is more commonly called doufu.
Silken tofu is made using a slightly different process than that used to make firm, regular tofu. It requires a special form of magnesium chloride called nigari which has been extracted from seawater. The nigari combined with fresh soy milk makes the soy milk coagulate and firm up into silken tofu. The magnesium chloride and fresh soy milk are mixed together over a low heat source to encourage the soy milk to coagulate and form tofu. Freshly made silken tofu has a delicate, creamy texture and is often eaten raw combined with a light soy sauce and flavored salt.
Silken tofu is low in fat and high in protein, making it a popular part of the modern, health-conscious diet. While naturally the lowest in fat of all tofus, silky tofu can also be found in “light” versions that have an even lower ratio of fat to protein than regular silky tofu. Tofu is also rich in B vitamins and iron.
Silken tofu’s light, creamy texture can be easily added to dishes and deserts to create dairy-free versions of favorite dishes. It can be used for the filling of a cream pie; to create a creamy texture in lasagna and cheesecakes; or be added to sauces, salad dressings, soups and stews. Although sold in blocks like regular tofu, silken tofu tends to fall apart when handled or used in dishes. It’s ideal for creamy dishes but less suitable for use in stir-fries or other recipes where the tofu is expected to hold its shape.
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