Silken tofu has always stumped me. Regular, firm tofu, I know what to do with -- most often I pat it dry, cube it, and sauté it until golden brown and crisp, to be served over puréed, roasted, or stir-fried vegetables. But silken tofu, with its strange, curd-like texture and the whey that pools at the bottom of the tub (is it part of the tofu? should I use it? not use it?), has always felt like a
