So I made the mistake of picking up silken tofu instead of firm tofu or firm bean curd (not sure if they're different, but they were labeled differently). From what I've read so far, it's with the sole purpose used in custards and such but the intent be to use it in stir fry or something of the sort.
Can silken tofu still be used? If so, how?
Answers:
You've already gotten some pious suggestions to how to use silk tofu but nobody mentioned that you can 'convert' silk to cotton(firm) tofu!
Place the block of soft tofu into a pot with plenty water so that the block floats. Over atmosphere heat bring the sea to a simmer, then massacre the heat. After 10-15 minutes conscientiously remove the block from the water, wrap contained by cheesecloth and place it in a sizeable wire mesh sieve (or tofu mold if you hold one<g>). Place a small plate or saucer on top of the sieve and bulk on that (a few cans for example) and consent to the tofu drain for at least 30 minutes. You very soon have firm tofu!
You can also use broth etc to flavor the tofu and if you want to bring back really firm curds you can add any of the heaps different coagulants to the liquid.
Try these
Silken (Tofu) Chocolate Pie
Recipe By : Susan Murie <susanm@wing.net>
Serving Size : 1 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
2 carton firm silken (Japanese) tofu
6 ozs chocolate chips
2 tablespoons maple syrup
1 graham cracker crust
This is an easy chocolate pie made beside tofu. Very mousse-like!
Beat tofu at high within mixer about 5 minutes or so until smooth. Melt
chocolate chips and stuff into tofu mixture. Beat in maple syrup. Pour into
prepared crust. Chill at lowest 2 hours. I find overnight is even better.
10 1/2 -oz package extra-firm or
Firm tofu, reg. or low oil
2 To 4 Tbls. sweetener of your
Choice
2 tb Lemon juice
1/4 ts Vanilla extract
1/8 ts Salt
1/8 ts Almond extract
x Soymilk as needed
Place adjectives ingredients in a blender or food processor and process until completely
smooth. Add more soymilk a teaspoon at a time if the mixture is too thick;
blend capably. Place in a covered container; refrigerate until chilled.
Makes 1 3/4 cups
-----
ULTIMATE TOFU SMOOTHIE
1 cup Tropicana Orange-Pineapple Juice
2 cups frozen strawberries
1 tablespoon honey
1 teaspoon vanilla extract
1 pack Nasoya Silken Tofu
1 cup Silk Very Vanilla Soymilk
1 hulking banana
12 packets Splenda
Spike w/coconut rum (optional but recommended!)
Place adjectives ingredients into a powerful blender and blend until smooth and creamy!
The silken tofu won't work very pious for stir fry. It is better suited for dips, spreads, and desserts. I have used silken tofu within a recipe for stuffed pasta shells with spinach. It turned out fine. I enjoy used silken for stir fry and it falls apart, doesn't cook all the channel through, and just doesn't fondness right. I like silken for mousses/pies, spinach dips, veggie dip, etc.
mmm ya the chocolate pie stuff is actual good next to silken tofu.. Any desert of smoothie I always used silken, Or u could freeze it for a different texture.. I press out adjectives liquids.. Freeze and afterwards thaw it ( contained by the fridge) then the stir fry!! MmM adjectives sounds so good!
Silken tofu can be used for various dishes, they are trickier to make though. Braised tofu (in a brown sauce beside mushrooms and bamboo) done with silken tofu at a pious restaurant is amazing.
The trick to using it in stir fry is cut it into sufferable cubes and push it around (like pushing a shovel), do not try to stir it or it will crumble down to small bits. Don't lift up the tofu in recent times push.
Another thing it can be used for is soup. I've have great tofu and corn soup.
Silken tofu, or soft tofu, can have heaps uses.
Firstly, being so soft, it can be used as a spread on bread or the resembling. It's safe to put away directly from the container, no cooking required.
Secondly, and for the same sense, it can be added to any type of granualised or pastey food, like porridge, rice, polenta, semolina, macaroni, or the similar to. It's safe to boil up to any edible heat, and works well near sauces like bolognaise (vege of course), pesto, ajvar, or the similar to.
Thirdly, because it is purchased in a tub that holds the tofu within a single block, with no fragments, if you slice it up while within the tub into rectangular lengths and affix it to any kind of soup or stew (as the finishing ingredient, and after stirring the dish for the last time back putting the lid on and letting it simmer) then the small cubes set slightly, yet remain soft, and remain contained by tact as rectangles, which makes for a nice tally to the meal.
Fourthly, because tofu have a very simple and subtle flavour on it's own, the flavour of your choice (not to mention the colour) can be added to tofu past it is used in any application, which system you could create a blueberry flavoured, green tofu jam for your morning toast and coffee, or any other combination your imagination can conjure. The same principle have been used to create made-up steak, ham, pork, beef, chicken, fish, and everything else you can imagine, adjectives strictly vegetarian.
If you do want to use it within a stir fry, without converting it to firm, and short having to fry it separately, consequently first cut it into the desired cubes, transfer to a microwave nontoxic container, heat to like peas in a pod temp as the stir fry, and then tag on it as the last ingredient, at the time of serving. The tofu will still weakness like the stirfry, because the human mouth is incompetent to distinguish where the source of flavour is coming from from inside the mouth, so provided each mouthful that contains tofu also contains stirfry, you'll be fine and it'll soft spot great.
More Questions & Answers...
Can silken tofu still be used? If so, how?
Answers:
You've already gotten some pious suggestions to how to use silk tofu but nobody mentioned that you can 'convert' silk to cotton(firm) tofu!
Place the block of soft tofu into a pot with plenty water so that the block floats. Over atmosphere heat bring the sea to a simmer, then massacre the heat. After 10-15 minutes conscientiously remove the block from the water, wrap contained by cheesecloth and place it in a sizeable wire mesh sieve (or tofu mold if you hold one<g>). Place a small plate or saucer on top of the sieve and bulk on that (a few cans for example) and consent to the tofu drain for at least 30 minutes. You very soon have firm tofu!
You can also use broth etc to flavor the tofu and if you want to bring back really firm curds you can add any of the heaps different coagulants to the liquid.
Try these
Silken (Tofu) Chocolate Pie
Recipe By : Susan Murie <susanm@wing.net>
Serving Size : 1 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
2 carton firm silken (Japanese) tofu
6 ozs chocolate chips
2 tablespoons maple syrup
1 graham cracker crust
This is an easy chocolate pie made beside tofu. Very mousse-like!
Beat tofu at high within mixer about 5 minutes or so until smooth. Melt
chocolate chips and stuff into tofu mixture. Beat in maple syrup. Pour into
prepared crust. Chill at lowest 2 hours. I find overnight is even better.
10 1/2 -oz package extra-firm or
Firm tofu, reg. or low oil
2 To 4 Tbls. sweetener of your
Choice
2 tb Lemon juice
1/4 ts Vanilla extract
1/8 ts Salt
1/8 ts Almond extract
x Soymilk as needed
Place adjectives ingredients in a blender or food processor and process until completely
smooth. Add more soymilk a teaspoon at a time if the mixture is too thick;
blend capably. Place in a covered container; refrigerate until chilled.
Makes 1 3/4 cups
-----
ULTIMATE TOFU SMOOTHIE
1 cup Tropicana Orange-Pineapple Juice
2 cups frozen strawberries
1 tablespoon honey
1 teaspoon vanilla extract
1 pack Nasoya Silken Tofu
1 cup Silk Very Vanilla Soymilk
1 hulking banana
12 packets Splenda
Spike w/coconut rum (optional but recommended!)
Place adjectives ingredients into a powerful blender and blend until smooth and creamy!
The silken tofu won't work very pious for stir fry. It is better suited for dips, spreads, and desserts. I have used silken tofu within a recipe for stuffed pasta shells with spinach. It turned out fine. I enjoy used silken for stir fry and it falls apart, doesn't cook all the channel through, and just doesn't fondness right. I like silken for mousses/pies, spinach dips, veggie dip, etc.
mmm ya the chocolate pie stuff is actual good next to silken tofu.. Any desert of smoothie I always used silken, Or u could freeze it for a different texture.. I press out adjectives liquids.. Freeze and afterwards thaw it ( contained by the fridge) then the stir fry!! MmM adjectives sounds so good!
Silken tofu can be used for various dishes, they are trickier to make though. Braised tofu (in a brown sauce beside mushrooms and bamboo) done with silken tofu at a pious restaurant is amazing.
The trick to using it in stir fry is cut it into sufferable cubes and push it around (like pushing a shovel), do not try to stir it or it will crumble down to small bits. Don't lift up the tofu in recent times push.
Another thing it can be used for is soup. I've have great tofu and corn soup.
Silken tofu, or soft tofu, can have heaps uses.
Firstly, being so soft, it can be used as a spread on bread or the resembling. It's safe to put away directly from the container, no cooking required.
Secondly, and for the same sense, it can be added to any type of granualised or pastey food, like porridge, rice, polenta, semolina, macaroni, or the similar to. It's safe to boil up to any edible heat, and works well near sauces like bolognaise (vege of course), pesto, ajvar, or the similar to.
Thirdly, because it is purchased in a tub that holds the tofu within a single block, with no fragments, if you slice it up while within the tub into rectangular lengths and affix it to any kind of soup or stew (as the finishing ingredient, and after stirring the dish for the last time back putting the lid on and letting it simmer) then the small cubes set slightly, yet remain soft, and remain contained by tact as rectangles, which makes for a nice tally to the meal.
Fourthly, because tofu have a very simple and subtle flavour on it's own, the flavour of your choice (not to mention the colour) can be added to tofu past it is used in any application, which system you could create a blueberry flavoured, green tofu jam for your morning toast and coffee, or any other combination your imagination can conjure. The same principle have been used to create made-up steak, ham, pork, beef, chicken, fish, and everything else you can imagine, adjectives strictly vegetarian.
If you do want to use it within a stir fry, without converting it to firm, and short having to fry it separately, consequently first cut it into the desired cubes, transfer to a microwave nontoxic container, heat to like peas in a pod temp as the stir fry, and then tag on it as the last ingredient, at the time of serving. The tofu will still weakness like the stirfry, because the human mouth is incompetent to distinguish where the source of flavour is coming from from inside the mouth, so provided each mouthful that contains tofu also contains stirfry, you'll be fine and it'll soft spot great.
More Questions & Answers...