From the kitchen
Homemade Silken Tofu
A soft, unpressed tofu for soups, sauces and spooning.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 8 cups protein-rich plain unsweetened soy milk, preferably soybeans and water only
- 2 tsp food-grade gypsum (calcium sulfate), subject to supplier dosage
- 3 tbsp cold water
Method
- Heat soy milk gently to 185°F, stirring across the pot base. Remove from heat and let it cool to about 175°F.
- Mix gypsum with cold water in a heatproof container large enough for the milk. Stir the suspension immediately before use.
- Pour hot soy milk steadily into the suspension. Give only one gentle stir if needed, then cover and leave undisturbed for 25 to 30 minutes.
- Check for a soft, trembling set. Serve carefully while warm or cool promptly and refrigerate before portioning. Do not press this tofu.
Cook with confidence
Before you start
What to expect
A soft, unpressed tofu for soups, sauces and spooning.
Before you begin
This formula uses gypsum alone; nigari is not an equal-volume substitute.
The important cue
The curd should set without being stirred or pressed.
At the table
Chill before lifting portions for the cleanest presentation.
Culinary Library
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