Serious Eats: Talk
Hey all - this is kind of a weird question, but can any one explain the differences in texture of tofu to me?
I know silken is used in Korean cooking for things like soondubue (which I've never done). I usually use tofu either in stir fry dishes or in soup - like hot and sour or kimchi chiggae. I tend to gravitate toward firm or extra firm, but have no solid reasoning to do so.
Any advice? Are the different textures better or worse for certain uses?