Silken Tofu

Silken tofu is an unpressed, high-moisture tofu made by coagulating soy milk directly in its container. Known as kinugoshi in Japanese, it has a delicate, custard-like texture and a clean, neutral flavor. Because it is not pressed, it contains more water than regular block tofu and breaks easily when handled.

Culinarily, silken tofu excels in blends and gentle preparations: smoothies, creamy sauces, dips, dressings, puddings, and soups. It can be served chilled with aromatics (hiyayakko) or gently heated; avoid vigorous stir-frying or hard searing. It is a lean plant protein, low in calories and fat, and can contribute calcium depending on the coagulant used.