silken or regular tofu?

[Guest guest]

Hello All,

Question which do you prefer? When first trying tofu, the only kind I found

at my grocery store was silken, couldn't stand the stuff. Then, I went to a

health food store and found regular tofu. The best stuff in the world.

Texture, texture, texture. So I am curious, what does everyone else prefer?

Anna

 

 

 

 

 

http://www.smartgroups.com/groups/nixies_place

 

 

 

[Guest guest]

On Thu, 12 Dec 2002 17:01:38 EST, you wrote:

 

>

>Hello All,

>Question which do you prefer? When first trying tofu, the only kind I found

>at my grocery store was silken, couldn't stand the stuff. Then, I went to a

>health food store and found regular tofu. The best stuff in the world.

>Texture, texture, texture. So I am curious, what does everyone else prefer?

 

I like both and use them both - for different purposes. I

use silken tofu in quite a few desserts - blended stuff like

mousse or pudding, or tofu cheesecakes.

 

For eating as part of an entree, I prefer regular, firm,

frozen, then thawed tofu.

 

Pat

 

 

--

Pat Meadows

 

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[Guest guest]

Hi, Anna

 

The two sorts of tofu are meant for different purposes. Firm or regular tofu

for cutting into cubes and frying etc...., so eating it more or less on its

own, although in the context of a mixed dish either of fried rice and

vegetables, chinese style or Indian style (palak paneer etc...), while

silken tofu is better suited for smooth mixes, especially sweet, like pie

fillings (there are a gazillion recipes of tofu pumpkin pie on the web). So

in that case you don't taste it at all, it just gives body and creamy

smoothness to things.

 

Irene

 

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