Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Which tofu is betta: firm or silky?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Which tofu is betta: firm or silky?),it will help you,my kids.
Answer:
They are both great, but for different reasons. Silky or soft is good for baking, dips and smoothies while firm can be used for just about anything. It really all depends on what you need it for. I usually buy the firm or extra firm when tofu is on sale, because you can always crumble it if you need to but I find it to be the most versatile to begin with.
It all depends on what you will be doing with it. If you are going to add it to some kind of soup, a lot of the times, silky and soft will work well. However, if you are going to stir fry or pan fry it or put it in stew of some sort, soft/silky will fall apart. You'll have to use firm.
I like both. Firm, if I'm cooking with it. Silky is good if I'm making smoothies.
ew none
It depends on what you're using it for. Firm tofu is good for stir fry or soup additive. Silky tofu is good for making smoothies or desserts.
"Chinese tofu: spongy and flavor-absorbing.
Chinese style tofu (firm tofu) is perfect for any dish where the tofu is going to be handled a lot. Its spongy texture and consistency also make it perfect for absorbing sauces and flavors.
Japanese tofu: best for baking.
Japanese style (silken tofu) tofu is best suited for desserts, baking, puddings, or anywhere where you need a custard-like consistency. "
just hearing the word "tofu" just made me puke a little bit in my mouth
For savory dishes forget about silky Tofu. I would definitely say use silky only in desserts and smoothies.
Many people I know where turned off by tofu because they were served silky Tofu in stir fry in Asian restaurant...
Firm is pretty good.
It depends on what you're going to use it for. Silky is better for deserts like cakes and shakes, while firm is better for frying, grilling, or baking.
It depends on what you're going to use it for. There are different types for different uses.
silky
Well it really depends on what you use it for.
I use firm tofu a lot more. It's good for stirfry, scrambled tofu, sushi, sandwhiches, lasagne, curries & things like that.
Silken tofu is good for a lot of desserts like tofu mousse, chocolate pies, tofu icecream, "cheese"cakes, and so on.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Which tofu is betta: firm or silky?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Which tofu is betta: firm or silky?),it will help you,my kids.
Answer:
They are both great, but for different reasons. Silky or soft is good for baking, dips and smoothies while firm can be used for just about anything. It really all depends on what you need it for. I usually buy the firm or extra firm when tofu is on sale, because you can always crumble it if you need to but I find it to be the most versatile to begin with.
It all depends on what you will be doing with it. If you are going to add it to some kind of soup, a lot of the times, silky and soft will work well. However, if you are going to stir fry or pan fry it or put it in stew of some sort, soft/silky will fall apart. You'll have to use firm.
I like both. Firm, if I'm cooking with it. Silky is good if I'm making smoothies.
ew none
It depends on what you're using it for. Firm tofu is good for stir fry or soup additive. Silky tofu is good for making smoothies or desserts.
"Chinese tofu: spongy and flavor-absorbing.
Chinese style tofu (firm tofu) is perfect for any dish where the tofu is going to be handled a lot. Its spongy texture and consistency also make it perfect for absorbing sauces and flavors.
Japanese tofu: best for baking.
Japanese style (silken tofu) tofu is best suited for desserts, baking, puddings, or anywhere where you need a custard-like consistency. "
just hearing the word "tofu" just made me puke a little bit in my mouth
For savory dishes forget about silky Tofu. I would definitely say use silky only in desserts and smoothies.
Many people I know where turned off by tofu because they were served silky Tofu in stir fry in Asian restaurant...
Firm is pretty good.
It depends on what you're going to use it for. Silky is better for deserts like cakes and shakes, while firm is better for frying, grilling, or baking.
It depends on what you're going to use it for. There are different types for different uses.
silky
Well it really depends on what you use it for.
I use firm tofu a lot more. It's good for stirfry, scrambled tofu, sushi, sandwhiches, lasagne, curries & things like that.
Silken tofu is good for a lot of desserts like tofu mousse, chocolate pies, tofu icecream, "cheese"cakes, and so on.
correctness,It's Non-profit and only for informational purposes.
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