What to do with two boxes of silken SOFT tofu?
Posted by biodancer on Jan 01, 2009 · Member since Jul 2007 · 978 posts
I mistakingly thought a recipe called for soft tofu and instead it called for silken firm tofu. Now I have two packages of silken soft tofu and I can't find a recipe that calls for it. I tried using it in the crepe recipe that I thought it was intended for and it didn't work. Even recipes for dips and sauces I've looked at call for silken firm. What am I going to do with this?
Smoothies. Tofu Ricotta. Tofu mayo . Dips.
Mmmm. Pudding.
Yeah man, chocolate pudding! Melted chocolate chips, maple syrup, tofu, blender! Voila.
FWIW, I use pretty much all firmness of silken tofu interchangeably in the FFV omelette.
tofu sour cream.. it just might look a little 'melted'. ranch dressing would probably be great cus its supposed to be liquidy.
otherwise i would suggest making it into chocolate pudding, borrowing the flavor injector from the other thread and injecting some cupcakes with pudding filling!
cant you firm up tofu by freezing it?
hm freezing it will change the texture. it gets chewy when you freeze it usually. though I don't know about what happens when you freeze soft silken tofu... I have frozen pudding and it makes fudgcicle type stuff. yum. so maybe it would be like that.
When you freeze silken tofu, it gets kinda flaky. You can batter it and make "fish" fillets or mock chicken fingers. There is a really good recipe on here for mock chicken fingers that specifically calls for frozen/thawed silken tofu.
ETA: http://vegweb.com/index.php?topic=7643.0