This firm silken tofu is a great pantry ingredient - most often used in Eastern cooking, plus it's a great source of protein for vegetarians and vegans.
Silken tofu is also known as soy or bean curd, soft tofu, kinugoshi in Japanese or sundubu in Korean.
Firm silken tofu has a deliciously smooth, yogurt-like texture, though it's tough enough to cut with a knife into small cubes that hold their shape. The block of firm silken tofu is created inside the cardboard package itself, when a mixture of soybeans, water and natural coagulant is poured into the cardboard, tightly sealed and left to turn into a block of creamy tofu.
Tofu is the key ingredient in mapo dofu (pebbled women's bean curd). It absorbs the flavors it's cooked in, so silken tofu works well with big flavors like ginger and chili, and is a good addition to broths and stir-fries. Try frying tofu so the outside is crispy while the inside stays soft, or use silken tofu to replace cheese in a vegan lasagna. Even use silken tofu as a dairy substitute in baking or making lactose-free smoothies.
Ingredients: water, soybeans (14.6%), isolated soy protein (2.4%), acidity regulator E575, firming agent: E509.
