Vegan Bunny Elle

The easiest yet still authentic method to make your own silken tofu with just two ingredients!

The two most well known types of tofu are probably regular firm/extra-firm tofu and silken tofu. There are some major differences between regular tofu and silken tofu. They are produced using distinct methods.

Regular tofu is made by coagulating soy milk, curdling it, and pressing it to remove water; while silken tofu is made by coagulating soy milk without curdling and is left unpressed, resulting in much higher moisture and a custardy, delicate texture.

This method is my tested and trusted go-to and very beginner-friendly. Read and follow the recipe below, trust me, you’ll have steamy, fresh, silky, refined, delicate tofu that’s as good as pudding!

Homemade Silken Tofu 2 Ingredients

Easiest and authentic method to make your own silken tofu with just two ingredients! Ok three ingredients if you count water 😉

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Ingredients Equipment Method Video Notes

Ingredients

  

• 200 g dry soy beans soaked over night
• 1200 ml water
• 4 g food grade GDL Glucono Delta Lactone

Equipment

• Milk bag or cheese cloth
• High speed blender

Method

 

1. Soak the soy beans overnight in plenty of water, I usually add about 5 times the quantity of beans;
2. Discard the bean water the next day, soaking the beans is to remove anti-nutrients like phytic acid, which will then be released into the water so do not use the soaking water to cook!
3. Drain the beans and transfer to a high speed blender, add the fresh water, blend on high until smooth;
4. Pour the blended soy milk through a milk bag over a large bowl or pot, squeeze out as much liquid as you can, don’t throw out the pulp! It’s nutritious and delicious, use them to make Okara patties using the recipe linked in notes;
5. Bring the soy milk to a boil over medium-high heat, stir frequently to prevent burning at the bottom, keep simmering for 15 minutes;
6. Meanwhile, take a clay pot, donabe, or dutch oven, or any thick-walled container you have that can maintain heat well, add the GDL into the bowl and dissolve with 20-30 ml warm water;
7. Once soy milk is done cooking, pour soy milk directly into the bowl and the dissolved GDL, close the lid, keep the container warm for 20 minutes;
8. Afterwards the soy milk will have coagulated inside, enjoy warm and fresh with your preferred sauce or refrigerate and have it cold, it can keep in the fridge for up to 5 days, enjoy!

Video

Notes

Don’t throw out your soy bean pulp! Make these delicious Okara patties that are high in protein and fiber.