Sorry to hear that this recipe didn’t turn out the way you has expected. I seriously wish you could have read through the whole post to avoid the mess.

I understand that silken tofu and firm tofu are two different things as I do a lot of cooking with both – I know the difference. This is a sponsored post, and the brand has the product listed as Silken Extra firm tofu (see image); therefore, I had to list the product as is. Now coming on to the recipe, as the name suggests, the Mori-nu tofu is indeed very silky, and when cooked, it becomes extra firm (you can see through the step-by-step pics). I don’t see any confusion in the recipe – it clearly states Mori-nu silken – extra firm tofu. That indicates the tofu used in the recipe is extra firm. Please search the web, and you will see their product.