Answer:
They are both great, but for different reasons. Silky or soft is angelic for baking, dips and smoothies while firm can be used for just more or less anything. It really all depends on what you have need of it for. I usually buy the firm or extra firm when tofu is on sale, because you can other crumble it if you need to but I find it to be the most adaptable to begin beside.
It adjectives depends on what you will be doing with it. If you are going to join it to some kind of soup, plentifully of the times, silky and soft will work well. However, if you are going to stir fry or tub fry it or put it in stew of some sort, soft/silky will jump down apart. You'll have to use firm.
I like both. Firm, if I'm cooking next to it. Silky is good if I'm making smoothies.
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It depends on what you're using it for. Firm tofu is well brought-up for stir fry or soup additive. Silky tofu is correct for making smoothies or desserts.
"Chinese tofu: spongy and flavor-absorbing.
Chinese style tofu (firm tofu) is perfect for any dish where on earth the tofu is going to be handled greatly. Its spongy texture and consistency also make it correct for absorbing sauces and flavors.
Japanese tofu: best for baking.
Japanese style (silken tofu) tofu is best suited for desserts, baking, puddings, or anywhere where you involve a custard-like consistency. "
only just hearing the word "tofu" of late made me puke a little bit surrounded by my mouth
For savory dishes forget just about silky Tofu. I would definitely right to be heard use silky only surrounded by desserts and smoothies.
Many people I know where on earth turned off by tofu because they be served silky Tofu in stir fry within Asian restaurant...
Firm is pretty pious.
It depends on what you're going to use it for. Silky is better for deserts similar to cakes and shakes, while firm is better for frying, grilling, or baking.
It depends on what you're going to use it for. There are different types for different uses.
silky
Well it really depends on what you use it for.
I use firm tofu a lot more. It's biddable for stirfry, scrambled tofu, sushi, sandwhiches, lasagne, curries & things like that.
Silken tofu is fitting for a lot of desserts close to tofu mousse, chocolate pies, tofu icecream, "cheese"cakes, and so on.
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