Silken tofu

嫩豆腐 nèndòufu / 内酯豆腐 nèizhì dòufu / 滑豆腐 huádòufu • kinugoshi-dōfu (絹漉し豆腐) in Japanese, and yeon-dubu (연두부 / 軟豆腐) in Korean. Gelled with gypsum, this tofu is undrained, and unpressed, and contains a high moisture content. Silken tofu is produced by coagulating soy milk without cutting the curd. Silken tofu is available in several consistencies, including soft and firm, but all silken tofu is more delicate than regular firm tofu (pressed tofu) and it has different culinary uses. Silken tofu can be used as a substitute for dairy products and eggs, especially for smoothies and baked desserts.