Firm silken tofu

Handle it gently: drain it, cut it with a thin sharp knife and lift the pieces with a wide spatula. For a crisp coating, dust with cornflour and shallow-fry in a well-heated pan; it is more delicate than ordinary firm tofu, so avoid frequent turning.

Yes, but pat the surface dry first and use a non-stick pan with a thin film of oil. Fry the pieces over a medium heat for about 3–4 minutes on each side, turning only once; for the easiest handling, use larger slabs rather than small cubes.

No. Pressing can crack its delicate curds; drain it and blot gently instead. If a recipe needs very dry tofu for a crisp result, choose ordinary firm or extra-firm tofu.

Keep unused tofu submerged in fresh, cold water in a covered container in the fridge and use it within a few days. Change the water daily, and discard it if it smells sour or becomes unusually slimy.

Use it in miso soup, mapo tofu or gently simmered Japanese agedashi tofu. It also works well in a savoury bowl with soy sauce, spring onions and chilli oil; add it near the end so it keeps its shape.

Blended until smooth, it can replace eggs in moist bakes such as brownies and quick breads, where a tender, dense texture is welcome. It does not provide the lift or binding needed in every recipe, so it is not a reliable swap for meringues or light sponges.

Firm silken tofu has a smooth, custard-like set and holds together less reliably, while ordinary firm tofu has a denser, more porous texture that is easier to press and fry. Per 100 g, ordinary firm tofu has 80 kcal and 9.08 g protein, compared with 62 kcal and 6.9 g protein in firm silken tofu.

A 100 g portion provides 6.9 g of protein. For comparison, extra-firm silken tofu provides 7.4 g per 100 g.