Silken tofu and stir fry

[SpaceOp]

I have finally tracked down some silken tofu to try at home. I also happen to have a fridge full of pak choi from my vegetable box. I'm thinking of doing some stir fried veg - maybe some onion, the pak choi, a few baby corn that are knocking about with garlic and ginger and then either adding some hoisin sauce or just doing lime and soy sauce. If I want to heat the tofu, should I just put it on top at the end and stick the lid on to warm it through or just stir it through the hot veg and noodles/rice? Will this be nice?

I'm now thinking about making a curried broth/soup (thai paste with coconut milk) and adding the greens/corn to wilt and the tofu to warm through at the end as I realised I also have some sugar snap peas and some cabbage, and a big pile of spring onions that will go beautifully on top with some chilli.

DS prefers stir fry to curry though.

Either way, I'm looking forward to dinner now!

Isn't silken tofu too soft for this? Won't it disintegrate?
It's used as a soft cheese substitute in vegan cheesecake and other creamy vegan desserts.

If I use tofu in stir fries I use firm tofu and coat it in cornlour and other flavourings and fry it separately so that it becomes crisp, then add it in with the vegetables at the end.

@RampantIvy yes I think too soft for stir fry. That's why i am asking about putting it on to warm through.

But I think curry - turns out the sugar snap peas are regular podded peas! . So will pod those and cook them with the pak choi in a broth, add the tofu with rice noodles at the end to warm through and top with chilli and spring onion.

Swapped from phone to computer and name change. But it's me, making curry now!

Silken tofu can be steamed or added to soups (or used for dessert)

Or coated in batter and deep fried Japanese style (agedashi tofu)

Won't work for stir fry

Firm tofu is better in stiry fry as it holds it’s shape.

It all sounds nice but I think your tofu will disintegrate.
You need the firm stuff

As pp have said, silken tofu will disintegrate during cooking, even if you press it overnight to remove most of the water. It’s the firm tofu you need for stir fries, curries, etc.

Silken tofu is great for desserts and smoothies, though.

I did the curry and just popped the silken tofu in at the end before serving. It was lovely. It did crumble a little but that actually did nothing but good things and it was also largely because I'd taken an unexpected phone call and as a result I'd lost quite a lot of my liquid so the tofu wasn't floating so much as as mushed in like it was a pasta sauce!

But I really enjoyed it. I don't like most tofus but I love a bit of silken tofu in things like miso and both DH and I agreed it was delicious.