Silken tofu

Use silken tofu, with some lemon juice and a few seasonings, to replace sour cream. 

Whip silken tofu with berries or other fruit into a delicious pudding. 

Beddows, C.G. J. Wong. Optimization of yield and properties of silken tofu from soybeans. I. The watenbean ratio. Int l. J. FoodSci. Technol. 1987a, 22, 15—21. 

There are many different types of tofu in the market. Based on water content and textural properties, tofu is generally classified into soft (silken), regular, and firm tofu. All tofu products are made in a similar fashion except for variations in the water bean ratio, the type and concentration of coagulants, the way a coagulant is added, and the amount of whey pressed out. 

Regular and firm tofus are mostly pressed tofu, which is known as momen tofu in Japan. The difference between the two products is that firm tofu is harder than regular tofu. Sometimes, the term extra firm is used by some manufacturers. Whatever the terms, the textural differences among silken, regular, firm, or extra firm are relative. There are no standards in absolute texture properties for them, and the texture of the same type of tofu may vary with manufacturers, seasons, and even batches. 

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