Our Silken tofu is a silken tofu variety from Japan. Its texture is similar to that of pannacotta. Silken tofu contains more water (and therefore fewer calories and nutrients) than ordinary tofu and generally does not have that typical soybean taste that some people do not like.
How to use?
Carefully drain the Silken tofu on a chopping board, possibly with some kitchen paper and a weight (other chopping board) on top. Carefully dice it and then eat it raw in a salad or warm it up in soup, sauce, with noodles or rice. A classic Japanese dish is agedashi: cubes of silk tofu dusted with flour, fried and served in a sauce/soup based on dashi. Vegans use silken tofu instead of cream, milk or egg in sauces, dressings and desserts.
Note: Make sure that the soup/sauce is already ready and tasty so you don't have to stir, as the cubes already fall apart when you look at them.