Silken tofu (soft tofu)

絹ごし豆腐 kinugoshi-dōfu / 嫩豆腐 nèn dòufu

Flavor and role

Fine-textured tofu as soft as pudding. It breaks easily, so handle gently.

Typical dishes and uses

Mapo tofu, sundubu jjigae, hiyayakko, miso soup, smoothies and desserts.

Substitutes

Soft tofu 1:1. For mapo tofu, blanching in salted water for 1 minute helps it hold together.

Storage

Refrigerate and use within 1-2 days of opening. Not suitable for freezing.

Main countries

Japan · China · Korea

Used in this book

Mapo TofuTofu & Wakame Miso SoupSundubu Jjigae (Spicy Soft Tofu Stew)Shiitake, Silken Tofu and Chicken Egg Flower SoupAuthentic Sichuan Mapo Tofu with Toasted PeppercornJapanese Miso Mapo UdonSeafood Sundubu with Scallion Chili OilTom Yum Sundubu JjigaeSundubu Cheese Rice Gratin

Updated 2026-10-10