-oz. pkg. soft tofu
Soft tofu is a complete plant-based protein containing all nine essential amino acids, and provides iron, calcium, and magnesium. It is low in calories and contains isoflavones associated with potential health benefits.
About
Soft tofu, also known as silken tofu or kinugoshi-dofu in Japanese, is a curdled soy product made by coagulating soy milk and straining the curds into blocks. Unlike firm varieties, soft tofu retains more moisture content and has minimal pressing, resulting in a custard-like texture with a delicate, barely-set consistency. The production process involves coagulating fresh soy milk with nigari (magnesium chloride) or gypsum, then setting it gently without extensive draining. Soft tofu possesses a subtle, slightly sweet soy flavor and silky mouthfeel that distinguishes it from firmer tofu varieties.
Culinary Uses
Soft tofu is prized in cuisines where its delicate texture can be showcased, particularly in Chinese and Japanese cooking. It features prominently in miso soup, agedashi tofu, and Korean sundubu jjigae (soft tofu stew). Due to its fragile structure, soft tofu is typically added at the end of cooking or served chilled, rather than being stir-fried or subjected to prolonged heat. It works well in desserts, smoothies, and creamy sauces where it can be blended into a uniform consistency. Soft tofu pairs naturally with miso, soy sauce, ginger, scallions, and dashi broth.