Soft tofu, also known as "silken tofu", is called nèndòufu or huádòufu in Chinese; kinugoshi-dōfu in Japanese; and yeon-dubu in Korean. Gelled with gypsum, this tofu is undrained, unpressed and contains a high moisture content.
Silken tofu is produced by coagulating soy milk without cutting the curd. It is available in several consistencies, including soft and firm, but all silken tofu is more delicate than regular firm tofu (pressed tofu) and it has different culinary uses. Silken tofu can be used as a substitute for dairy products and eggs, especially for smoothies and baked desserts.