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. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). 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. Meet the softer side of bean curd: Silken tofu.