Soft tofu by John Spottiswood.

This is the Chinese version of Japan's silken tofu. Like silken tofu, it's good for making shakes, dips, custards, puddings, and dressings. Look for plastic tubs with cakes of tofu in the refrigerated sections of supermarkets and health food stores. Don't freeze this kind of tofu.

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Also known as

  • Sui-doufu


silken tofu (This has a smoother consistency and isn't as sweet as soft tofu.) OR sour cream (in dressings, dips, or sauces) OR mayonnaise (in dressings, dips, or sauces) OR yogurt (in smoothies)

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