Silken tofu does not need to be boiled when it is served cold.

The term "silken tofu" originates from Japan, where the types of tofu are categorized as kimoto tofu and silken tofu.

Silken tofu is tofu with a delicate texture.

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Usually, lactone tofu on the market is also a type of silken tofu, except that the coagulant used is gluconolactone acid, which is easy to process due to good coagulation and molding of gluconolactone acid, and a high yield of tofu, with the disadvantage of an acidic taste and a poor mouthfeel, which is generally produced by manufacturers.

The Japanese market for silken tofu usually uses a mix of coagulants, which are generally made from gypsum, lactic acid, and magnesium chloride in different ratios to take care of the speed, hardness, and texture of the tofu.

Magnesium chloride (brine) is a coagulant for high-quality tofu, but magnesium chloride is characterized by fast coagulation, poor water retention, the production of silken tofu is difficult, the general business and small workshops are difficult to operate production.