Silken Tofu Recipe
Silken tofu has the highest water content and lowest protein out of all the different types of tofu. It’s often used in ‘cold’ dishes such as puddings, smoothies, salad dressings, in sauces or on its own (like the recipe below!). It’s quite delicate and will collapse if you press it- hence it’s not a substitute for regular or ‘firm’ tofu that you’d often use for stir-fries, scrambled tofu, etc. If you haven’t yet tried it out, I highly recommend you do!
Ingredients
1 block of silken tofu
1 tbsp of soy sauce/tamari
1/2 tbsp of sesame oil
1/2 tbsp of rice wine vinegar
Toppings of choice: green onion, chilli flakes, sesame seeds,
Instructions
Remove silken tofu from its packaging
Cut tofu into even slices
Pour over the ‘dressing’ including soy sauce, sesame oil & rice wine vinegar
Add your toppings of choice
Enjoy!
PS: if you’re looking for a step by step visual on how to make this, click here
JC x
