.3 oz package firm silken tofu
Firm silken tofu is an excellent source of plant-based complete protein, containing all nine essential amino acids, and provides iron and calcium (when curdled with calcium-based coagulants). It is low in calories and contains isoflavones associated with various health benefits.
About
Silken tofu is a non-fermented soy product made from soybean milk that is curdled and set into blocks without pressing, resulting in a custard-like texture. Originating in East Asia, likely China or Japan, silken tofu contains significantly more water than firm tofu varieties, giving it a smooth, delicate consistency. The "firm silken" designation indicates a tofu that maintains slightly more structure than regular silken tofu while preserving its characteristically creamy mouthfeel. Tofu is produced by coagulating soy milk with a coagulant (typically nigari, gypsum, or glucono delta-lactone), then carefully setting the curds without the pressing step used for firmer varieties.
Culinary Uses
Firm silken tofu is primarily used in applications where a smooth, delicate texture is desired without excessive pressure or breaking down. It is ideal for blending into sauces, dressings, and desserts, as well as adding to soups where it should remain intact yet creamy. In Japanese cuisine, silken tofu (kinugoshi) is traditionally served chilled with simple toppings like soy sauce, ginger, and scallions. It can be gently folded into miso soup, used in smoothies and vegan puddings, or incorporated into Asian-inspired curries where it absorbs flavors without disintegrating. Care must be taken during cooking to avoid vigorous stirring or high heat that could break the delicate curds.