Silken tofu, also known as Japanese-style tofu, is coagulated soy milk made from white soybeans, known for its wobbly, tender texture. Silken tofu production involves steaming mature white soybeans, then grinding them into a slurry, which is pressed to obtain the soy milk. The liquid is set with a coagulant but not separated into curds and whey, or pressed. The result is a smooth, milky (but dairy-free), semi-solid block of tofu suitable for raw consumption. 

Grocery stores sell different types of silken tofu in shelf-stable packaging in the refrigerated section or dedicated Asian foods aisle.

There are four main types of silken tofu:

1. __Extra-firm silken tofu__: Like firm silken tofu, extra-firm silken tofu is intended for preparations where the tofu needs to (loosely) hold its shape, like in soups and lightly battered dishes.
2. __Firm silken tofu__: Firm silken tofu incorporates less water during the production process, resulting in richer soy milk and denser texture, with the same velvety mouthfeel.  
3. __Soft silken tofu__: Soft silken tofu has a bit more body than custard tofu. This tofu type will hold its shape in a block, but just barely—it will fall apart very easily once cut into or spooned.
4. __Fresh silken tofu__: Also known as custard tofu, the variation is the softest of the silken tofus. It has a light, loose pudding-like texture and is best for raw consumption or incorporating into desserts. If you can, source fresh tofu from a local producer—the flavor will often be more nuanced. 

Silken tofu is a versatile staple that you can use in various dishes:

1. __As a snack__: Enjoy silken tofu straight out of the package, paired with a splash of soy sauce, grated ginger, yuzu *kosho* (citrus chili paste), and sliced scallions. 
2. __Add to soup__: Carefully cut firm silken tofu into small pieces to use in miso soup, or gently simmer it in dashi to make melt-in-the-mouth *[yudofu](https://www.masterclass.com/articles/yudofu-recipe)*.
3. __As a deep-fried appetizer__: Coat firm or extra-firm silken tofu in a layer of potato starch and deep-fried to make crispy [*agedashi* tofu](https://masterclass.com/articles/agedashi-tofu-recipe).  
4. __Add to desserts and dressings__: When blended, silken tofu lends a thick creamy texture to salad dressings and desserts with creamy textures like cheesecake, vegan ice cream, or [mousse](https://www.masterclass.com/articles/chef-dominique-ansels-recipe-for-chocolate-mousse). 

The texture is the primary way to distinguish silken tofu from regular tofu. Regular tofu, also known as bean curd or Chinese-style tofu, is made from soy milk set with a coagulant and separated into curds and whey. The curds are pressed for varying amounts of time, resulting in a spectrum of consistencies, from soft tofu (similar to silken tofu), medium-firm, firm, and extra-firm tofu.

Thanks to its low water content, regular tofu is best for shallow pan-frying, [glazing](https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze) in marinades, in stir-fries as a meat substitute, and tofu scrambles, where its firmer texture is a better stand-in for fluffy eggs.

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Meet the softer side of bean curd: Silken tofu. 


Meet the softer side of bean curd: Silken tofu. 


Silken Tofu Guide: 4 Ways to Enjoy Silken Tofu

Silken tofu, also known as Japanese-style tofu, is coagulated soy milk made from white soybeans, known for its wobbly, tender texture. Silken tofu production involves steaming mature white soybeans, then grinding them into a slurry, which is pressed to obtain the soy milk. The liquid is set with a coagulant but not separated into curds and whey, or pressed. The result is a smooth, milky (but dairy-free), semi-solid block of tofu suitable for raw consumption. Grocery stores sell different types of silken tofu in shelf-stable packaging in the refrigerated section or dedicated Asian foods aisle.

What Is Silken Tofu?

There are four main types of silken tofu:<ol class="mc-m-4"><li class="mc-my-4"> 1. Extra-firm silken tofu: Like firm silken tofu, extra-firm silken tofu is intended for preparations where the tofu needs to (loosely) hold its shape, like in soups and lightly battered dishes. </li><li class="mc-my-4"> 2. Firm silken tofu: Firm silken tofu incorporates less water during the production process, resulting in richer soy milk and denser texture, with the same velvety mouthfeel. </li><li class="mc-my-4"> 3. Soft silken tofu: Soft silken tofu has a bit more body than custard tofu. This tofu type will hold its shape in a block, but just barely—it will fall apart very easily once cut into or spooned. </li><li class="mc-my-4"> 4. Fresh silken tofu: Also known as custard tofu, the variation is the softest of the silken tofus. It has a light, loose pudding-like texture and is best for raw consumption or incorporating into desserts. If you can, source fresh tofu from a local producer—the flavor will often be more nuanced. </li></ol>

4 Types of Silken Tofu

Silken tofu is a versatile staple that you can use in various dishes:<ol class="mc-m-4"><li class="mc-my-4"> 1. As a snack: Enjoy silken tofu straight out of the package, paired with a splash of soy sauce, grated ginger, yuzu kosho (citrus chili paste), and sliced scallions. </li><li class="mc-my-4"> 2. Add to soup: Carefully cut firm silken tofu into small pieces to use in miso soup, or gently simmer it in dashi to make melt-in-the-mouth <a href='https://www.masterclass.com/articles/yudofu-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/yudofu-recipe","linkCopy":"yudofu","category":null}'>yudofu</a>. </li><li class="mc-my-4"> 3. As a deep-fried appetizer: Coat firm or extra-firm silken tofu in a layer of potato starch and deep-fried to make crispy <a href='https://masterclass.com/articles/agedashi-tofu-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/agedashi-tofu-recipe","linkCopy":"\u003cem class=\"mc-text--italic\"\u003eagedashi\u003c/em\u003e tofu","category":null}'>agedashi tofu</a>. </li><li class="mc-my-4"> 4. Add to desserts and dressings: When blended, silken tofu lends a thick creamy texture to salad dressings and desserts with creamy textures like cheesecake, vegan ice cream, or <a href='https://www.masterclass.com/articles/chef-dominique-ansels-recipe-for-chocolate-mousse' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chef-dominique-ansels-recipe-for-chocolate-mousse","linkCopy":"mousse","category":null}'>mousse</a>. </li></ol>

4 Ways to Enjoy Silken Tofu

The texture is the primary way to distinguish silken tofu from regular tofu. Regular tofu, also known as bean curd or Chinese-style tofu, is made from soy milk set with a coagulant and separated into curds and whey. The curds are pressed for varying amounts of time, resulting in a spectrum of consistencies, from soft tofu (similar to silken tofu), medium-firm, firm, and extra-firm tofu.Thanks to its low water content, regular tofu is best for shallow pan-frying, <a href='https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze","linkCopy":"glazing","category":null}'>glazing</a> in marinades, in stir-fries as a meat substitute, and tofu scrambles, where its firmer texture is a better stand-in for fluffy eggs.

What Is the Difference Between Silken Tofu and Regular Tofu?

Become a better chef with the <a href='https://www.masterclass.com' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>. Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.