Silken tofu curry is an easy weeknight meal, with minimal hands on time, making it a great option after a busy day at work.Peanut butter and silken tofu are both great sources of protein, and between them cover many of the essential amino acids.It’s another healthy meal in my weeknight dinner rotation, filled with goodness and healthy fats.It’s lightly coated in cornflour and takes on flavour beautifully.
By baking it into cubes beforehand, it holds shape even when stirred through the satay tofu curry sauce. I love the velvety texture of silken tofu, but ordinarily it would fall apart in a sauce. However, there are also so many savoury ways this versatile tofu can be used, such as in tofu shakshuka, scrambled tofu, or as a ricotta substitute in cannelloni or pierogi. It’s velvety and creamy, making it popular in sweet recipes. Silken tofu is less popular, seeming a little more complicated to make use of. It is very delicate, and is therefore not pressed in the same way as firm tofu. Silken tofu is made in a similar way, however the milk is not curdled, only coagulated, resulting in a silky smooth tofu.
The curds are pressed to form a dense block The longer it is pressed, the more firm the tofu will be.įirm tofu is a very popular choice for vegan dishes, and with good reason! Its firm texture is a good substitute for meat as it gives a satisfying chewiness.įor this peanut tofu curry recipe however, we’ll use silken tofu. This is made by combining soy milk with coagulants, then simmering to separate the curds and whey. You can buy tofu in many different varieties, with firm or extra firm tofu being the most commonly used. Silken tofu (also known as soft tofu) is a variety of tofu which is very soft in texture.
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