Qu'est-ce que le/la/l'Firm Silken Tofu ?
A delicate, unpressed tofu with a smooth, custard-like texture, yet firm enough to hold its shape for slicing.
"Embracing the velvety texture and creamy potential of firm silken tofu in both savory and sweet preparations."
Quel goût a le/la/l'Firm Silken Tofu ?
Mild, creamy, neutral, slightly nutty.
- Goût
- Mild, Umami
- Texture
- Smooth, Custard-like, Delicate
- Arôme
- Subtle, Beany
- Acidité
- Low
Mesures techniques
Ideal Culinary Use
Smoothies, desserts, sauces
Protein Content per 100g
7-8g
Refrigerated Shelf Life (Unopened)
Months
Valeurs nutritionnelles
Par 1/2 block (85g)Le secret du chef
To avoid crumbling, handle firm silken tofu gently and cut with a sharp, wet knife.
Substituts & Proportions pour Firm Silken Tofu
Le meilleur substitut pour le/la/l'Firm Silken Tofu est Soft Tofu, à utiliser dans un rapport de 1:1. Similar delicate texture, but slightly more fragile.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Soft Tofu Meilleur | 1:1 | Similar delicate texture, but slightly more fragile. |
| Medium Tofu | 1:1 | A bit firmer, suitable for dishes where some texture is desired. |
| Cashew Cream | 1:1 (blended) | For creamy sauces or desserts, offers a dairy-free, rich texture. |
| Mashed White Beans | 1:1 | Provides a creamy base for savory dishes, higher in fiber. |
Comment choisir et conserver le/la/l'Firm Silken Tofu
Check freshness by expiration date; refrigerate and consume quickly after opening; can be frozen for a different texture.
Quels accords culinaires avec le/la/l'Firm Silken Tofu ?
- Soups|Smoothies|Desserts|Dressings|Sauces
Questions fréquentes
Quel goût a le Firm Silken Tofu ?
Mild, creamy, neutral, slightly nutty. Subtle|Beany
Quel est un bon substitut pour Firm Silken Tofu ?
Le meilleur substitut est Soft Tofu (1:1). Similar delicate texture, but slightly more fragile.
Comment choisir et conserver le Firm Silken Tofu ?
Check freshness by expiration date; refrigerate and consume quickly after opening; can be frozen for a different texture.
