silken tofu
内脂豆腐· nei zhi dou fu
Taste & Role
It works best in dishes that showcase its creamy texture: chilled appetizers dressed with soy sauce and scallions, soups such as hot and sour soup, gently steamed preparations, and desserts like tofu pudding. It also blends seamlessly into smoothies, dressings, and sauces as a dairy-free base.
What it is
Silken tofu is a delicate soybean curd made by coagulating soy milk with glucono delta-lactone, the coagulant referenced by its Chinese name. Unlike pressed tofu styles, it is never drained under weight, giving it a smooth, custard-like texture and high water content. It is sold in soft, medium, firm, and extra-firm grades, though all remain tender and pudding-like.
Nutrition
per 100 g- Calories
- 59 kcal
- Protein
- 5.88 g
- Total fat
- 2.94 g
- Carbs
- 2.35 g
- Fiber
- 0 g
- Sodium
- 0 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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