How do you use Silken Tofu? Do you drain it like firm tofu? It seems too watery to drain it...

Hey a-mac: When I'm using silken tofu, it goes directly into the blender, or the mixture I'm immediately working, due to it's smooth texture. You're absolutely right. No need to press or drain that type of tofu. I do press extra firm tofu, though, to drain the extra liquid.

How To Drain Tofu

Silken tofu is a great replacement for yogurt. I use it in my shakes. Plain yogurt has a sour after taste to me and I prefer using tofu instead.

I do not drain the tofu. I think th water is meant to preserve it. I cook for one and typically need to store the left-over. I typically scoop it out of the container.

Silken tofu comes in the little aseptic packages, and is best in puddings, creamy sauces, smoothies, or can replace eggs in a recipe (1/4 cup silken tofu, blended, per egg). You don't drain it, you just use it straight from the carton. I have also seen cubes of silken tofu in bowls of miso soup.

*Don't* use it in stir-fry dishes; it'll be really mushy. Make sure you get Chinese (water-packed) tofu for that.

Generally recipes involving Silken tofu don't involve draining it, but generally they will specify. It can be used for a variety of things like being mixed with chocolate for pie filling or used as a thickener. Don't use it in place of firmer tofus though, such as in a stir fry.