Soft tofu is the Chinese-style equivalent of silken tofu. It is slightly less smooth but can be used in the same way as silken tofu. Made from the crushed curd of soybeans, tofu is a great source of protein, fiber, iron and calcium, as well as being low in fat and cholesterol free. Soft tofu works well in smoothies and desserts, while firm is what you want for soups and stir-fries.

Soft tofu is often called Silken tofu and it also known as Japanese-style tofu, is silky, creamy and has the highest water content. If you try to hold it, it will fall to pieces. Silken tofu looks like a very young cheese such as burrata (a kind of mozzarella) and can be used as a thick cream, fresh cream cheese or ricotta in cheesecakes, smoothies, dips or even ravioli fillings. You usually prepare dishes with silken tofu when it is wet.

The average boiling time of soft tofu is about 20 minutes, though letting it boil for longer won’t hurt it.

It Has a lower protein content and more water, but this water will come out easier when cooking or baking, so it takes less time to prepare. Soft tofu might fall apart when preparing it, so it is better for dishes like “tofu scramble.” Avoid using it for frying unless you take the time to drain lots of water from it first.

As soft Tofu has a high-water content, it’s wise to remove excess liquid to avoid diluting flavors or causing explosive frying incidents. … Soft tofu is ready to go right out of the package (though, technically, any tofu can be eaten raw). Drain off the excess water, and eat up!