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 Name
Silken Tofu
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)
Comments (12)
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.
April 20, 2020 12:40 pm
The Print option is underneath where it says “Total Time”
August 31, 2020 9:42 pm
What is the ratio of finished soymilk to GDL?
September 12, 2020 10:49 am
0.2% – 2g GDL, 1000g soymilk
September 8, 2020 10:22 am
[…] 90g (3oz) Silken Tofu (or 60g (2 oz) Almond/Oat milk) […]
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!
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].
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…?
October 26, 2020 8:09 am
Firm silken tofu is usually dried after the initial coagulation.
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.
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??
May 2, 2022 10:27 am
Hey Cindy, sorry about that, just a typo. We have updated it to 2 lbs.