Make Silken Tofu – a delicious recipe with soy beans, Water, Water, Nigari. Easy to follow and perfect for any occasion.
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1
First, soak the soy beans in water.
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Wash the beans like when you wash rice for 2 to 3 times, and soak in 950 ml water for more than 10 hours.
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It takes longer in the winter than in the summer, When the surface of the beans is smooth when you break the beans, then it is ready.
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It will double in size and the round soy beans will expand to an oval.
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Blend into a puree.
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Add the leftover water from soaking in 2-3 doses in between.
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Once the the beans and water are well blended, add water for cooking and blend.
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8
This will smooth out any lumps.
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9
Heat the mixture in medium high heat.
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10
It will easily burn because it's a thick soy milk.
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So always keep mixing!
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Scoop out the bubbles too.
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When scooping out the bubbles, Ifeel like I throw out soy milk so I use a spatula, which reduces waste.
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When it starts to boil, turn down the heat to low and keep mixing for 8 minutes.
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Turn off the heat after 8 minutes.
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Prepare a bowl with a colander on top and cover it with a gauze.
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Pour the soy milk into the colander using a ladle.
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Wear rubber gloves to squeeze out the remaining beans from the gauze as it is extremely hot.
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Use tongs to squeeze out the water if you don't have rubber gloves.
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The liquid that seeps out is soy milk.
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The remaining gritty beans is okara !
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This is okara.
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You can use it for cooking.
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Strain the soy milk once more.
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The smooth texture is important for silken tofu!
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There should be about 700 ml of soy milk ready.
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27
The milk in the picture weighs 1200 ml but with the ingredients amount it will be about 700 ml.
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The amount of nigari needed is 1.1% of the soy milk but I prepare 1.5%.
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The amount in the picture is a little more than usual.
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30
Chill the soy milk in the refrigerator.
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Make sure to chill until it becomes cold !
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If the soy milk is warm, it'll become hard when you add the nigari and you will mess it up.
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Fill a container with chilled soy milk.
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Add the nigari you measured carefully and mix it well slowly without making bubbles.
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Cover it with a wrap and set it on a steamer.
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Set the soy milk filled container on the steamer first and then turn on the fire.
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When it starts to boil and starts to steam, turn the fire into medium heat and steam for 20 minutes.
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The soy milk should be solid after 20 minutes.
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If the soy milk is not solidifying at this point, you probably didn't add enough nigari.
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If so, steam it a little more.
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Chill in cold water once it's done.
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Be careful not to break it!
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When it is well cooled, it is ready!
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Enjoy it however you like.
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If the tofu breaks after steaming, pour it in a gauze like in step 9.
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Although it won't be silken tofu, you've made colander tofu!
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Perhaps it's difficult to find soy beans abroad?
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Here's a comparison of beans that are GMO and non-GMO.
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If the germ is black, it is genetically modified.
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If it's white, it is not genetically modified.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 190 grams Dried soy beans, 950 ml Water (for soaking ), 320 ml Water (for cooking ), 12 grams Nigari (bittern) (30% Magnesium).
Yes, Make Silken Tofu falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.