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I found this short video helpful.
If you are squeezing silken tofu, you are going to get a messy batch of liquid soya in your hands. When I use silken, I open the corner of the package very slightly -- as to not let any tofu out, and turn it upside down with the open part above the sink. I then place a heavy object on the package. Every once in a while, turn it right side up, then place it down again. I know this sounds strange, but each time more water will drain out. I use this technique when using firm, soft, and extra firm.
Silken is very soft, so compared to firm tends to break up more, In some cases its ok (making scrambled tofu etc) but in others its a pain, so when I want firm for stir fries I cut into cubes then drain again. When I make cheese, I cut the block in half rest on a sieve and place a couple of cans of beand on top (with some cling film or kitchen roll in between for hygeine reasons)
I am new to tofu myself so someone else may correct me but I think I am pretty right in that silken will break up more so than firm
Oh - I just seen all the posts below. I am new to this forum and now realise they are hidden from view haha - anyway I will post what I have written :)