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Discussion Starter · #1 ·
This might be a stupid question, but what am I supposed to do with silken tofu? What do you use it for? And what makes it "silken"?
 

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MILKSHAKES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!<br><br><br><br>
Source: "This Can't Be Tofu!" by Deborah Madison<br><br>
Serves: 4<br><br>
1/2 carton soft or regular tofu (8 oz or so) (She recommends "silken" tofu, but it's still good using the other kind)<br><br>
1 cup sliced strawberries<br><br>
2 bananas<br><br>
1 cup soy milk (I use soy)<br><br>
1/2 cup ice cubes<br><br>
1 tablespoon maple syrup
 

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Silken style tofu is good for eating cold w/dip, milkshake, simmered in Miso Soup.<br><br>
You can make some nice sauces with it - and it's the kind you use when making desserts (tofu "cheesecake" and stuff like that).
 

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i don't know how they make it "silken", but it definitely has a less grainy texture than tradtional water-packed tofu, which means it is perfect in smoother recipes, like cream sauces/soups and desserts like custards/pudding.
 

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What kind of silken do you have (soft, firm.....)?<br><br><br><br>
I think the silkening comes from whipping it. I'm not sure if that's true or not, but it seems to me that I read that somewhere.
 

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I just went to the Mori-Nu site and here's the link for how silken becomes silken: <a href="http://www.morinu.com/faq/faqs.html#4" target="_blank">http://www.morinu.com/faq/faqs.html#4</a><br><br><br><br>
(Wow! Talk about "learn something new everyday...." <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">)
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Silken tofu, called "Kinugoshi" in Japanese, is so named because the soymilk is literally "strained through silk" before the coagulant is added.</div>
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ack! do you think they mean the use silk strainers in it's production? or were they just using it as an example? oh god, please don't tell me that silken tofu isn't vegan. <img alt="" class="inlineimg" src="/images/smilies/bigcry.gif" style="border:0px solid;" title=":cry:">
 

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Crap! Fooled again! I just went to the site and wrote them a letter:<br><br><br><br>
Is it true that your silken tofu is literally strained through genuine silk? If so, you really need to note that on your package, because most vegans assume it refers to the physical properties of the tofu, and don't know the process involved with making it "silken." There are doubtless thousands upon thousands of vegans who would freak if they knew they'd been eating tofu that was strained through silk, considering it is the product of a living creature.<br><br><br><br>
Having learned of this process, I will definitely stop buying Mori-Nu tofu until the practice of using silk is discontinued. Fortunately there are many other tofu brands to choose from.<br><br><br><br>
Sincerely,<br><br><br><br>
My Name<br><br>
Vegan since 4/20/02
 

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Wow thats really amazing, you think they would put that fact somewhere on the label. I was wondering if anyone knows if NaSoya uses the same technique?
 

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i am just horrified with this info. and i just purchased a whole lot of mori nu silken tofu as it was at a great price. life kills me sometimes----ignorance is truly bliss, yet in many ways i cannot live my life in that way like so many i know.
 

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I actually much prefer silken tofu over regular and use the extra firm in just about everything...stir fry, baked tofu, etc. I like the texture of it much better.
 

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Hmph.<br><br><br><br>
Please let us know if they respond, epski!<br><br><br><br>
I have three packages of Mori Nu in my cabinet as we speak. <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title=":(">
 

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Discussion Starter · #15 ·
Well, I'm sorry to hear my question has ruined silken tofu for everyone.<img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title=":(">
 

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You didn't ruin it for me, peebs (I'm vegetarian). You asked a very good question and you got some very good answers. If anything, I should be the "shamed one" for bringing up how silken is silkened and giving the links besides....<img alt="" class="inlineimg" src="/images/smilies/bigcry.gif" style="border:0px solid;" title=":cry:"><br><br><br><br>
Never, NEVER feel bad for asking a good question (or even a silly one, at that). It's the only way we learn anything and how can we grow if we don't learn.....eh? <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block"><i>Originally posted by FemmeDemonica</i><br><br><b>Hmph.<br><br><br><br>
Please let us know if they respond, epski!<br><br><br><br>
I have three packages of Mori Nu in my cabinet as we speak. <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title=":("></b></div>
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Absolutely. I happen to be out of tofu at the moment, so I can make good on my "threat" the next time I go shopping.<br><br><br><br>
If you can't return the Mori Nu, I'd still eat it, but if your store lets you exchange it for an unsilken version (assuming it matters that much to you), you should do that. I've found most markets to be unreasonably good about accepting exchanges and returns.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block"><i>Originally posted by DeeYahMK</i><br><br><b>Yea, but still.....did they respond and if so, what did they say?</b></div>
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Oh, don't you worry; I'll post a response here as soon as I have one.<br><br><br><br>
E
 
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