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Silken tofu and rice, with a mix of Lao Gan Ma chilli crisp, soy sauce, and rice vinegar.
(lemmy.world)
It might've looked alright with some spring onion and sesame seeds on top, but I was out. Delicious though
Nothing shitty about this, it looks pretty good. I've never tried silken tofu, got any tips or recommendations?
It's very soft, like a set custard or pudding texture, so won't hold up to a lot of cooking. You can use it in mapo tofu or stews like sundubu jjigae, but I just have it straight from the packet with some rice and a sauce. It's very mildly flavoured, so you can also use it instead of vegan yoghurt or cashew cream to make sauces, or when you want to make a dish 'creamier'.
Thanks for the info!