Make Silken Tofu
Make Silken Tofu

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, make silken tofu. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Make Silken Tofu is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Make Silken Tofu is something which I have loved my whole life. They are nice and they look wonderful.

Silken tofu is used in a variety of vegetarian and vegan recipes. Get inspiration for using this soft tofu in main dishes, desserts, and smoothies. Make your own silken tofu at home from scratch using soybeans, lemon juice (or gypsum) and water!

To begin with this recipe, we must first prepare a few ingredients. You can cook make silken tofu using 4 ingredients and 26 steps. Here is how you can achieve it.

The ingredients needed to make Make Silken Tofu:
  1. Take 190 grams Dried soy beans
  2. Make ready 950 ml Water (for soaking )
  3. Prepare 320 ml Water (for cooking )
  4. Prepare 12 grams Nigari (bittern) (30% Magnesium)

From dressings to dips to pasta sauces to desserts. Both silken and regular tofu can be found in soft, medium, firm, and extra-firm consistencies. They are made with the same ingredients, but they are processed slightly differently and with different amounts. Silken tofu is made by mixing freshly made hot soy milk with sea salts such as magnesium chloride.

Instructions to make Make Silken Tofu:
  1. First, soak the soy beans in water. Wash the beans like when you wash rice for 2 to 3 times, and soak in 950 ml water for more than 10 hours.
  2. It takes longer in the winter than in the summer, When the surface of the beans is smooth when you break the beans, then it is ready.
  3. It will double in size and the round soy beans will expand to an oval.
  4. Blend into a puree. Add the leftover water from soaking in 2-3 doses in between.
  5. Once the the beans and water are well blended, add water for cooking and blend. This will smooth out any lumps.
  6. Heat the mixture in medium high heat. It will easily burn because it's a thick soy milk. So always keep mixing! Scoop out the bubbles too.
  7. When scooping out the bubbles, Ifeel like I throw out soy milk so I use a spatula, which reduces waste.
  8. When it starts to boil, turn down the heat to low and keep mixing for 8 minutes.
  9. Turn off the heat after 8 minutes. Prepare a bowl with a colander on top and cover it with a gauze.
  10. Pour the soy milk into the colander using a ladle. Wear rubber gloves to squeeze out the remaining beans from the gauze as it is extremely hot.
  11. Use tongs to squeeze out the water if you don't have rubber gloves. The liquid that seeps out is soy milk. The remaining gritty beans is okara !
  12. This is okara. You can use it for cooking.
  13. Strain the soy milk once more. The smooth texture is important for silken tofu!
  14. There should be about 700 ml of soy milk ready. The milk in the picture weighs 1200 ml but with the ingredients amount it will be about 700 ml.
  15. The amount of nigari needed is 1.1% of the soy milk but I prepare 1.5%. The amount in the picture is a little more than usual.
  16. Chill the soy milk in the refrigerator. Make sure to chill until it becomes cold ! If the soy milk is warm, it'll become hard when you add the nigari and you will mess it up.
  17. Fill a container with chilled soy milk.
  18. Add the nigari you measured carefully and mix it well slowly without making bubbles. Cover it with a wrap and set it on a steamer.
  19. Set the soy milk filled container on the steamer first and then turn on the fire. When it starts to boil and starts to steam, turn the fire into medium heat and steam for 20 minutes.
  20. The soy milk should be solid after 20 minutes. If the soy milk is not solidifying at this point, you probably didn't add enough nigari.
  21. If so, steam it a little more. Chill in cold water once it's done. Be careful not to break it!
  22. When it is well cooled, it is ready! Enjoy it however you like.
  23. If the tofu breaks after steaming, pour it in a gauze like in step 9.
  24. Although it won't be silken tofu, you've made colander tofu!
  25. Perhaps it's difficult to find soy beans abroad? Here's a comparison of beans that are GMO and non-GMO.
  26. If the germ is black, it is genetically modified. If it's white, it is not genetically modified.

The sea salts ( nigari ) coagulate the proteins in the milk, forming very fragile, custardy curds. Silken tofu is an excellent great way for you to make creamy desserts and puddings without using dairy! Silken tofu is very common in Chinese, Japanese, and Korean. Fresh kinugoshi tofu is much more delicate than the silken tofu you find in stores (the kind with a long shelf-life that comes in aseptic packaging). Making this would be worth the effort, right?

So that’s going to wrap it up with this special food make silken tofu recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!