Silken Tofu

After many failures, a successful silken tofu recipe. This recipe makes a 1 liter bowl of silken tofu, which is enough for 2 people where it's the main course, for example in Korean sundubu. Or enough for 4 as a side dish. This requires GDL tofu coagulant. It won't work with gypsum or nigiri. It also requires a precise scale in order to accurately measure fractions of a gram.

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Step 1

Soak soybeans overnight. Drain, blend together with about 1 liter of water for 30 seconds at high speed in a Vitamix, or high power blender.

Step 2

Strain the milk in a nut milk bag, separating out the okara. Measure exactly how much milk you have. I rigged a double boiler with a large pot and a glass casserole, and steamed the milk for 30 minutes. Stirred it once at 20 minutes. Easy, and minimal mess.

Step 3

The amount of GDL needed was *exactly* 0.25g/100ml, measured with a 0.1g accurate scale. Dissolve this, and a quarter teaspoon each of sugar, salt and corn starch, in a couple tablespoons of water, after the milk has finished steaming 30 minutes.

Step 4

Pour the hot steamed milk into a clean pot, and quickly clean out the casserole. This will cool the milk slightly.

Step 5

Place the clean casserole on the counter where it wouldn't be disturbed, and pour the dissolved GDL in the bottom.

Step 6

Carefully pour the (now slightly cooled) steamed milk from a height of 1 foot, from its temporary holding pot into the glass casserole, and place a lid on it.

Step 7

Leave it alone for 30 minutes.

Step 8

The result should be super solid silken tofu. No whey. No weird or sour flavor. Easy to scoop into sundubu, or just scoop into a dish with soy sauce and wasabi.