Cooking and Baking

Tofu help!

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?

Thanks!


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed