OK, so I want to make some dips and dressings with tofu (to cut down on the fat and add some protein). These won’t be straight tofu, I just want to substitute for part of the mayo / cream cheese / sour cream / etc. This is experimental - I haven’t tried it, but tofu is so good at picking up flavors, I think it should work.
First question - soft tofu vs silken tofu. Explain, please! I’ve seen some websites that say they’re the same and some that say they’re different, that I need silken tofu if I want it to blend. The guy at the asian market said ‘they’re the same thing’ and then went on to say ‘this is the kind they call silken’. I’m confused!
Second question - longevity. The shelf-stable package of “silken” tofu says you have to use it within two days of opening. Really?!!? That’s going to make it very difficult to, say, make a week’s worth of snacks. IYE, is this really a requirement or are they just being uber-crazy-careful, as manufacturers are prone to do?
Third question - freezing. If it’s only good two days, what about freezing? The package says not to freeze in the package, so I’m guessing I can freeze it in a different container. Does freezing adversely affect the taste or texture or blendability?
Any other advice, recipes, etc., would be welcome! Thanks.