• Education
    • Courses
      • Spherification
      • Gummy Course
    • References
    • Ask A Chef
  • Recipes
    • Baked Goods
      • Breads
      • Cakes
      • Pastries
      • Pies
    • Breakfast
    • Starters
      • Salads
      • Soups
      • Appetizers
    • Meals
      • Entrées
      • Sides
      • Cured Foods
      • Fermentation
    • Desserts
      • Frozen Treats
      • Gummies
      • Candies
      • Baked Desserts
      • No-Bake Desserts
    • Beverages
      • Alcoholic
      • Non-Alcoholic
    • Snacks
    • Sauces, Condiments & Garnish
    • Spherification
      • Direct Spherification
      • Reverse Spherification
    • Special Diets
      • Plant-Based
      • Meat Analogs
      • Seafood Analogs
      • Gluten-Free
      • Keto
      • Dairy-Free
      • Sugar-Free
  • WTF
  • Shop
Instagram
Facebook
Twitter
Pinterest
x

Home-made Silken Tofu

February 26, 2019Cole Whitney
Print Friendly, PDF & Email

GDLTofu


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

2 lb

  • 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.

Summary
recipe image
Recipe Name
Silken Tofu
Author Name
Modernist Pantry
Published On
2019-02-26
Preparation Time
1H0M
Total Time
48H0M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

You Might Also Like...

  • Easy Pasteurized Meringue
    see more
    meringue
  • Pear Dango
    see more
  • Chocolate Covered Culinary Crystals
    see more

Comments (12)

Karen Wickersham

April 20, 2020 12:07 pm

Can’t wait to try this recipe. Is there a print option for this page? Would be really helpful.

Thanks.

Janie Wang

April 20, 2020 12:40 pm

The Print option is underneath where it says “Total Time”

B

August 31, 2020 9:42 pm

What is the ratio of finished soymilk to GDL?

Janie Wang

September 12, 2020 10:49 am

0.2% – 2g GDL, 1000g soymilk

New England Plant-Based Baked Haddock

September 8, 2020 10:22 am

[…] 90g (3oz) Silken Tofu (or 60g (2 oz) Almond/Oat milk) […]

Kim

October 20, 2020 7:48 pm

Hi There!
I just followed the instructions exactly but somehow the tofu is sour and it’s still a liquid. I am not sure if I am doing something wrong. Please just share me how you do it step by step. Thanks a lot for your help!

Janie Wang

October 26, 2020 8:07 am

The step by step is on this page? If you have any specific questions or troubleshooting please write in to [email protected].

Peggy

October 24, 2020 4:27 pm

This is for classic silken tofu. If I want to make “firm silken tofu”, would that be more GDL or…?

Janie Wang

October 26, 2020 8:09 am

Firm silken tofu is usually dried after the initial coagulation.

maxicat

April 5, 2021 1:40 pm

It would be great if you defined what GDL is. A good writer never uses acronyms without defining them first.

Cindy

April 28, 2022 1:21 pm

I’m so confused. I’m making tofu with 1L of soy milk but the yield is only 1lb of tofu??

Scott Guerin

May 2, 2022 10:27 am

Hey Cindy, sorry about that, just a typo. We have updated it to 2 lbs.

Recent Posts

Modernist Ingredients: Volume to Weight Conversion Reference Sheet

The Confusion over Conversion

Do You Enjoy Recipes, Tips, and Kitchen Inspiration?

Subscribe for Kitchen Alchemy

Transformation Inspirations from Modernist Pantry

Success! Thank you for subscribing.

ABOUT MODERNIST PANTRY

Modernist Pantry was founded by food lovers just like you. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. We make it easy to get the ingredients and supplies you need (and can’t find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences...
© 2016 Modernist Pantry, LLC. All Rights Reserved
Instagram
Facebook
Twitter
Pinterest