Home-made Silken Tofu

Active Time: 1 Hour

Total Time: 2-48 Hours

From soy bean to the freshest tofu you’ve ever tasted in just minutes. Delicious tofu is unbelievably simple to make in your own kitchen with help from a little GDL.

Ingredients

250g (9 oz) Soy Beans, Dried
1500g (1 ½ qts) Water
2g (½ tsp) GDL
2g (¾ tsp) Cornstarch
20g (1 ¼ tbsp) Water

Equipment

Blender
400 – 800 Micron Superbag
Measuring Cup
Silicon Mold
Cheese Cloth

Timing

Active Time: 1 Hour

Total Time: 2 – 48 Hours

Yield

1lb

Soak Soy Beans

Place the 250g of soybeans into a container and cover with water. Soak the beans overnight.

The beans should be easy to split and a solid yellow color inside. If the beans still have a white center continue to soak them until they are a solid yellow color inside.

Blend and Strain

Place your beans in a blender along with your 1500g of water. Blend them thoroughly.

Strain the soy milk through a super bag. You should have 1000g of soy milk. If you are slightly below 1000g you can add some water to bring it up to 1000g .

Mix GDL

Mix together your GDL, cornstarch, and water in a separate container.

Lightly spray a silicone mold with oil. Line your silicone mold with plastic wrap.

This will make your tofu much easier to remove once it has set.

Heat Soy Milk

Heat your soy milk in a stainless steel pan. Once your soy milk comes to a gentle simmer, remove it from the heat.

Let the soy milk cool to about 190°F before you pour it over your GDL mixture in a separate container.

We like to use a measuring cup as you can immediately transfer it into your silicone mold.

If you boil your soy milk you will need to skim the foam off the top before mixing with your GDL mixture.

Pour, Set, and Serve

When pouring your soy milk do so quickly. Your tofu will start to set within minutes.

Allow your tofu to cool, this should take at least an hour. You can use your tofu immediately if you would like. It will be very delicate.

To make the tofu more firm, cover your tofu with cheesecloth and refrigerate for 24 hours before use. You can hold your tofu like this for up to 7 days. The longer you set it with the cheesecloth the more firm it will get.