Different types for different applications. Soft can be good in soups (say, Korean or Japanese), and silken can be blended up and used in desserts, like a ‘chiffon’ type pie.
Sounds like you don't even know about other types, like fried tofu! So good. It really depends on your application which type of tofu you should be using. And some people just don't like certain textures, which is fine. But you can find tofu in all kinds of textures.
I am a total tofu lover, so I would be happy to have a variety of threads about it.
This conversation makes me think, maybe we could have a weekly topic, like this week is tofu and next week is basil. Or since we're still small, a bi-weekly topic.
i feel most americans havent even given it a fair shake (or maybe thats my midwestern tinted glasses. my first introduction to actually trying it was a thai restaurant that included it in all phad thais, even meat ones. i was hooked quickly from that
Ahh, edited that thanks! I was in a little bit of a time crunch trying to make this for my gf for a little get together she was having. First time cooking tofu so I could have done a little more research haha. Next time I will definitely press it for much longer. But it turned out surprisingly good. Thanks for the tip!
Do you make yours? If so, what coagulation agent do you use?
@OP, looks great. I usually just pan fry mine with a little olive oil until it gets golden-golden/brown on the outside, which is when I drop the soy sauce. Veggies and spices I stir fry on their own.
I’ve never frozen tofu. Is there a point to doing that for cooking or is it just to keep it ‘fresh’? I do usually press it for an hour or so before cooking. I stick slices in clean dish towels between two cutting boards and weight with whatever is handy (cast iron pan, big cans of tomatoes, boxes of wine, whatever).
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