Today I leaned that silken tofu is what comes in the little shelf-stable cardboard boxes. Regular tofu is different, and comes refrigerated in a totally different part of the store. So that's why my first couple attempts to cook it were so disastrous. That and being stubborn and trying to cook it in a stainless steel pan.
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Pronounced "kæməmil"
Large sheep the size of a small sheep! Likes tea, DIY, and nerd stuff. Sysadmin, release engineer and programmer by trade.
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in reply to @chamomile's post:
a supermarket near me has store-brand tofu that comes in a cardboard box and they keep it in the fridge next to the other tofu even though it says to keep at room temperature.
even though it crumbles a little when i chop it, i don't think it's silken tofu because i am able to dice it and fry it in a pan.
Is it packed in water? That was one of the really obvious differences with the stuff I had. I could fry the silken stuff but it was really difficult with how much it wanted to break apart.
i mean, there's water in the packaging? how much depends on the batch, but it's typically more than the brand i usually buy, and nowhere as little as in the smoked stuff. i have no idea what silken tofu is supposed to be like, to be honest.
It was kinda like the name implies, actually. Really silky, uniform and smooth. Compared to the other stuff I now have it was like, kinda watery vs literally packaged in a container of water that I had to pour out.
yeah this one isn't like that, i guess it's just a softer kind. thanks!
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