How to Make Silken Tofu + Savory & Sweet Twists ! ─ Alex French Guy Cooking

Bought in stores Tofu can suck indeed, but that silky version made at home, step by step, will not. Silken tofu is soft and delicate and tender with a slightly nutty aftertaste.

I included a sweet version with maple syrup and a savory one with soy sauce, using our Silky tofu.

1. SOAK SOY BEANS
1 cup dry soybeans, rinsed, then soaked in 3 cups water.
Divide in 2 portions.

2. MAKE RICH SOY MILK
Blitz each portion with 2 cups boiling water
Cook for 10 minutes
Strain with cheesecloth.

3. COAGULANT
1/2 tsp of Nigari, or Gypsum or Epsom salt
2 tbsp water

4. CURDLE
Add coagulant to hot soy milk.
Stir gently for a few seconds.
Leave to rest for 30 minutes.
Plastic wrap & Refrigerate

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Alex