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[66] [67] Silken tofu is available in several consistencies, including soft and firm, but all silken tofu is more delicate than regular firm tofu (pressed tofu) and it has different culinary uses. [68] Silken tofu can be used as a substitute for dairy products and eggs, especially for smoothies and baked desserts. [69]
Silken tofu has a jelly-like texture, similar to panna cotta, making it ideal for smoothies, desserts and sauces. It falls apart easily and has the highest moisture content of the tofu varieties.
Douhua (Chinese: 豆花; pinyin: dòuhuā; Pe̍h-ōe-jī: tāu-hoe) is a Chinese sweet or savoury snack made with silken tofu. It is also referred to as doufuhua (Chinese: 豆腐花; pinyin: dòufuhuā), tofu pudding, [1] soybean pudding [2] or, particularly in northern China, tofu brains (Chinese: 豆腐脑; pinyin: dòufunǎo). [3]
1/4 cup silken tofu. Appearance: serious cratering with a color similar to the Greek yogurt brownies. Texture: edges were not as crisp and interior lacked chewiness. Taste: less sweet.
Agedashi dōfu. Agedashi dōfu (揚げ出し豆腐, "lightly deep-fried tofu") is a Japanese hot tofu dish. Soft or medium-firm silken tofu (kinugoshi) is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown.
In a small saucepan, combine the rice, salt, and water. Bring to a simmer over medium heat. Partially cover, and adjust the heat to allow the mixture to gently bubble for 10 to 12 minutes.
Tofu#Soft From a subtopic : This is a redirect from a subtopic of the target article or section. If the redirected subtopic could potentially have its own article in the future, then also tag the redirect with {{ R with possibilities }} and {{ R printworthy }} .
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