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.
Please leave a 5 star rating if you like the recipe! 🙂
| 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)
|
| Translator | Get Francis Mug |
|
Please leave a 5 star rating if you like the recipe! 🙂
|
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
- First, dilute the nigari tofu coagulant with an equal amount of lukewarm water.
- This will help to mix the nigari and the soy milk quickly and evenly.
- Next, heat the soy milk in a pot. We recommend using extra thick plain soy milk with over 12% soy solids. If this kind of 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 film.
- When the temperature of the soy milk reaches 75 °C (167 °F), turn off the burner.
- If it exceeds the right temperature, make sure to cool it down to 75 °C (167 °F).
- While quickly stirring the soy milk, add the nigari coagulant. Be careful not to over-mix the mixture otherwise the tofu will not have a smooth texture.
- Cover and let it sit for about 10 minutes.
- Now, the tofu has firmed up.
- Strain the tofu with a mesh strainer covered with a paper towel.
- Wrap the tofu with the paper towel
- Gently press it to help remove the excess water.
- Ladle the tofu into a bowl.
- Top with the chopped spring onion leaves, grated ginger root and bonito flakes.
- Finally, pour on the dashi soy sauce or regular soy sauce.
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.
