Silken tofu is one of the many varieties of tofu that is easily available in supermarkets. A Japanese-style tofu, this variation is a softer, moisture-heavy ingredient that is traditionally consumed cold with a smattering of soy sauce and some scallions. Typically eaten as one of the components of a traditional Japanese meal consisting of rice, miso soup, steamed fish and vegetables, silken tofu has a wide number of uses due to its creamy, rich texture that can be easily adapted for recipes that need a vegan swap.
Made in a similar process to block tofu, silken tofu isn’t pressed like the former and hence, the curds are loosely bound and delicate. Due to its tendency to fall apart easily, silken tofu can be used to add richness to dips, smoothies and desserts like cheesecake. If the idea of consuming this type of tofu cold, seems unappetising at first, you can familiarise yourself with the ingredient by making a quick and delicious dip, that can be enjoyed with potato chips or crackers. Find a recipe for a tofu ranch dip, that highlights the ingredient in all its glory, below.
Recipe:
Ingredients
- 200 grams silken tofu
- 2 tablespoons vinegar
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 tablespoon chopped chives
- 1 teaspoon black pepper powder
- 1 tablespoon chopped parsley
- Salt to taste
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Method
- Combine the tofu along with the vinegar, onion and garlic powders, salt and pepper in a blender jar and blitz until smooth.
- Using a spatula, scoop the contents from the jar into a serving bowl and add the chopped herbs.
- Mix well, check for seasoning and adjust, if necessary. Serve with dippers of your choice; options include carrot sticks, fennel, bell pepper sticks, potato chips and crackers.