Soydrinks are prepared by flavouring soymilk with the desired flavours, colours and sweeteners. It is a paneer like extract go by curdling the soymilk and draining of the liquid. This residue is then pressed lightly giving silky tofu. If it is pressed a bit more and is used in the spongy state it is called soft tofu, and pressed enough to form a solid cheeselike block, which can be cut and fried, etc. is firm tofu. All these forms are commercially available esp.
Silky tofu lends itself well to the preparation of icecreams, white sauces, etc.
Soft is compatible to be used in sprinkling over stirfried veggies, casseroles, bread fillings, etc. Firm tofu can be used fried in gravies, curries, and also in kababs, snacks, etc. Add the zing to spicy vegetables, and sauces, as also curries and gravies. Found in healthfood stores, it contains a very high level of VitaminB12. It can be used in binding doughs for baking,etc., or in soups for body, or in combination with vegetables when stirfried.