Unlike other types of tofu, the water is not pressed out of it, nor is it strained.
Owing to its higher water content, it is smoother and more custard-like, but because it won’t hold its shape as well as firmer, pressed tofus.
Consequently, when used in recipes it is perhaps better used where you are expecting the tofu to be puréed or blended into the recipe.
The Japanese will often eat it on its own, flavoured with just a few drops of good quality soy sauce.
Silken Tofu is featured in dishes such as Hiya Yakko.
Store for a few days in refrigerator, completely covered with water. Change the water daily.