Quickest tofu guide ever

[cobaltpterodactyl]

Silken tofu is cooked in Chinese food all the time. Also, freezing and thawing extra firm tofu makes the texture a lot better because it's easier to squeeze out the water.

[strreetlamp]

me as a chinese: you WHAT SILKEN TOFU?

[selink.a.]

Came to the comments for the blended silken tofu rage

[MajorReservations]

Silken tofu is also really great fried/air friend. It makes some really nice soft on the inside/crispy on the outside textures

[LeGheyTrash]

Ok as a Korean American, I really disagree with you for silken tofu, you can actually make a nice savory dish which literally translate to soft/silken tofu stew. It usually made with meat product, but you can make it vegan by using veggies stock instead of anchovy stock and omit the egg. Also, it’s very simple to make, even for beginners

[포나메르]

As a korean i was just shocked😂😂 What we refer to silken tofu is 순두부 and is used in sun tofu-jjigae. What you have i think is 연두부 yeon tofu. You can warm it up and season it with bit of black bean sauce, ganjang and just eat it.
+) There are way more kinds of tofu. For starters, the sliken tofu you showed in your vidio isnt the silkied and the hardest aren't the hardest ones.

[aud]

Crying over silken tofu. Can’t believe they blended my baby 😭😭

[toastalade]

Silken tofu is also good for taho <3 I have it every few months as a comfort food, it is just silken tofu in a hot brown sugar syrup. Also usually has sago pearls but I usually omit those for simplicity.

[AshleyFromTX]

I love deep frying super firm tofu, I coat it in corn starch and GF flour and it gets nice and crispy, and I have it with rice and a GF soy sauce & gochujang mixture. Kimchi on top always 😋

[diamondjoons]

Silken Tofu is used extensively in East Asian cuisine! Sundubu-jjigae is a Korean silken tofu broth/soup and it's my favorite Korean dish. Can you try making it please, Anjali?🥺

[charliebrown]

I can only get silken or extra firm tofu where I live but honestly you can do most things with these two options.

[chikariarikukuto]

I really want to use tofu but I think Indian market needs to amp up a little bit because only firm.tofu is easily available and that has a sour and weird smell. If I have this much variety I will gladly eat tofu. Tampeh is also a good option, tasty but 150 grams is around 200 rupees which is not economical. Hope to see some variety in Indian market soon !

[BuckBlaziken]

Soft Tofu is popular in Korea because it’s a critical ingredient in Mandu filling.

[annanic]

I literally gasped when I heard “you don’t cook this one, just blend it into silky dishes”. 😭 silken tofu has the best texture, and sure you *can* blend it and use it like you showed, but saying in general that you *don’t* cook it and it’s just used in this way is just incorrect.

[kailunartic]

Firm tofu is also perfect for “egg” patties and “scrambled eggs”. The two main spices I use to make it taste kinda eggy are nutritional yeast mixed with a bit of white pepper. I also usually add lemon pepper and garlic powder, but there’s something about the Nooch plus white pepper combo that just tastes kinda eggy

[ninas]

A blanket statement like “you can’t cook silken tofu” is seriously misleading. You absolutely can cook silken tofu.

[S_Sheikh_Khan]

It's the first time I got to know that there's this much variety of tofu😅

[usagihakushaku]

The last one when it is cooked looks like sheep hearts

[zechariahdavid]

So she obviously missed a lot of different and probably more common uses for these tofu types, but i wouldnt get too worked up about it; shes just talking about the uses that are more relevant to her and her channel as a channel focused on vegan food and indian flavors

[amruthavarshinid]

At the right time 😪😪😪much needed info ❤