I'm not criticising but the statement "firm silken tofu" is a bit of an oximoron, silken is a type of tofu that is very soft, firm is silken with 90-95% of the water pressed out, for me I only use extra firm, it's the best for most dishes, I do use silken for mousses, tofu cheesecake like dishes, as a mayo sub with afe added ingredients, there is a brand named "Silken" not to be confused with the actual style of tofu named "Silken". I use the extra firm for stir fry dishes. I just dice it & fry it with veggies of my choice, add soy sauce & put it over noodles, rice or even inside a spring roll. Happy eating!