We will be making extra-smooth silken tofu with soy milk. This is extremely smooth and delicious tofu and can be served cold or hot.
Cook Time | 5 minutes |
Time for firming up the tofu is not included in cook time. |
Servings |
people (approx. 180g/6.4 oz for 2 people)
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Translator | Get Francis Mug |
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Ingredients
250 ml Extra-Thick Plain Soy Milk (12% Soy Solids) read the recipe note below if thick soy milk isn't available Nigari Tofu Coagulant magnesium chloride, follow the instructions on the package
Toppings
Spring Onion Leaves chopped Grated Ginger Root Katsuobushi (Bonito Flakes) Dashi Soy Sauce or regular soy sauce
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
Recipe Notes
The amount of nigari tofu coagulant should be about 1 percent of the soy milk but it varies depending on the product so follow the instructions on the package.
The taste of tofu depends on the ingredients so make sure to use delicious soy milk and good tasting water.
If thick soy milk isn’t available, reduce regular plain soy milk by 20 to 30% by heating it slowly. Make sure to keep stirring the soy milk to avoid forming any films.