Nasoya tofu

I typically buy ‘extra firm’ tofu but ‘silken’ was the only thing left. It’s

different. It’s kind to slimy. How does the rest of the world use it?? It was ok once I stir fried it in teriyaki sauce. I’m open to suggestions if anyone knows the purpose of “silken” tofu.

I add tofu to many dishes with different sauces very good