Silken tofu

Handle it with a broad spoon and add it near the end of cooking; simmer gently rather than stirring hard. In soups or stews, cut it into chunks while it is still in the pack, then slide them into the pan.

Yes. Blend it until completely smooth for a creamy smoothie, or whizz it with lemon juice, herbs and seasoning for a dairy-free dressing or dip; its mild flavour takes on other ingredients readily.

Use it in Korean sundubu-jjigae, a spicy stew in which soft tofu is added to the bubbling broth, or serve it cold Japanese-style with soy sauce, spring onion and grated ginger. It also works blended into soups and desserts.

Keep it covered in fresh water in a sealed container in the fridge and use it within two to three days. Change the water daily, and discard it if it smells sour or develops an unusual texture.

You can, but freezing makes it watery and changes its delicate, smooth texture, so it is usually a poor choice for dishes where you want it creamy. It may still work crumbled into a cooked dish after thawing and draining.

Only in dishes where a soft texture is suitable: silken tofu blends well into sauces and soups, but will not hold its shape for grilling or stir-frying. For those, use firm tofu instead.

Silken tofu has a smooth, custard-like texture and is delicate to handle; soft tofu is generally a little more cohesive. Per 100 g, soft tofu has 8.76 g of protein, compared with 4.8 g in silken tofu.