Translations:Tofu/47/en

Soft tofu, also known as "silken tofu", is called nèndòufu (嫩豆腐; "soft tofu") or huádòufu (滑豆腐, "smooth tofu") in Chinese; kinugoshi-dōfu (絹漉し豆腐; "silk-filtered tofu") in Japanese; and yeon-dubu (Korean: 연두부; Hanja: 軟豆腐; "soft tofu") in Korean. Gelled with gypsum, this tofu is undrained, and unpressed, and contains a high moisture content. Silken tofu is produced by coagulating soy milk without cutting the curd. Silken tofu is available in several consistencies, including soft and firm, but all silken tofu is more delicate than regular firm tofu (pressed tofu) and it has different culinary uses. Silken tofu can be used as a substitute for dairy products and eggs, especially for smoothies and baked desserts.