Soft tofu, also called silken tofu, is a soybean curd with a very high moisture content and a smooth, custard-like texture, made by coagulating soy milk without pressing out the whey the way firmer tofu is. It originated in China and remains central to East Asian cooking.
Its mild flavor and delicate texture suit dishes where it stays whole or is barely cooked: Chinese hot and sour soup and mapo tofu, Japanese chawanmushi and hiyayakko (chilled tofu with toppings), and Korean sundubu-jjigae. It also blends smoothly into dressings, dips, and dairy-free smoothies, since it holds together poorly when cut or fried compared to firm or extra-firm tofu.
Soft tofu absorbs the flavor of sauces and seasonings readily, and pairs well with soy sauce, ginger, garlic, scallions, and sesame oil.