How to Make Homemade Extra-Smooth Silken Tofu
https://cookingwithdog.com/recipe/homemade-tofu/
Servings
2people (approx. 180g/6.4 oz for 2 people)
Cook Time
5minutes
Servings
2people (approx. 180g/6.4 oz for 2 people)
Cook Time
5minutes
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 Coagulantmagnesium chloride, follow the instructions on the package
Toppings
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, dilute the nigari tofu coagulant with an equal amount of lukewarm water.
    		 First, dilute the nigari tofu coagulant with an equal amount of lukewarm water.
  2. This will help to mix the nigari and the soy milk quickly and evenly.
    		 This will help to mix the nigari and the soy milk quickly and evenly.
  3. 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.
    		 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.
  4. Make sure to keep stirring the soy milk to avoid forming any film.
    		 Make sure to keep stirring the soy milk to avoid forming any film.
  5. When the temperature of the soy milk reaches 75 °C (167 °F), turn off the burner.
    		 When the temperature of the soy milk reaches 75 °C (167 °F), turn off the burner.
  6. If it exceeds the right temperature, make sure to cool it down to 75 °C (167 °F).
    		 If it exceeds the right temperature, make sure to cool it down to 75 °C (167 °F).
  7. 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.
    		 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.
  8. Cover and let it sit for about 10 minutes.
    		 Cover and let it sit for about 10 minutes.
  9. Now, the tofu has firmed up.
    		 Now, the tofu has firmed up.
  10. Strain the tofu with a mesh strainer covered with a paper towel.
    		 Strain the tofu with a mesh strainer covered with a paper towel.
  11. Wrap the tofu with the paper towel
    		 Wrap the tofu with the paper towel
  12. Gently press it to help remove the excess water.
    		 Gently press it to help remove the excess water.
  13. Ladle the tofu into a bowl.
    		 Ladle the tofu into a bowl.
  14. Top with the chopped spring onion leaves, grated ginger root and bonito flakes.
    		 Top with the chopped spring onion leaves, grated ginger root and bonito flakes.
  15. Finally, pour on the dashi soy sauce or regular soy sauce.
    		 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.