I have a question about the recipe "Silken Comfort Tofu" from Abra Bennett.
I'm not sure where to get the best quality silken tofu. Is it all the same? Can I just go to the supermarket and buy any brand?
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
I have found that any organic, high quality brand is a great option -- any tofu lovers out there with favorites?
Kristy is an expert at making things pretty and a former Associate Editor of Food52.
I'm not a tofu aficionado, but I've used Nasoya brand silken tofu and have liked it.
Thanks. That was quick! I'm trying to expand options for my family - the men really love meat. They also love ethnic food. So this is helpful.
I would also try an Asian (particularly Japanese or Korean) food store if you have any nearby.
Mori-Nu is probably the most widely available silken tofu. It is in aseptic packaging, so it is shelf stable and keeps for a long time. Nasoya is sold in dairy or specialty cases in the stores, and has to be kept refrigerated, with a fairly short date. Both companies have recipes on their web sites.
I see you are looking at a recipe here. I have one up using silken tofu: http://www.food52.com/recipes...
Your meat eaters might be happier with firm and extra firm tofu, because it has more body, more texture. Here's one of my favorites: http://www.food52.com/recipes...
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