It is so easy to make silken tofu at home that I just don’t know what’s the reason for selling it in the supermarkets, and there are also so many applications to it. You can silken tofu to your soup, or make a salad dressing with it ala Aioli. You can also have Silken Tofu as a desert. Which is the way it is presented on the picture here. Enjoy!
Preparation time: 2 days
Cooking time: 30 min
Per servings: 4 cups
- 1 cup dry soybeans
- 5 cups water
- app. 1 tsp Gypsum
Equipment & tools:
- Cheese cloth
- Take 1 cup of organic dry soybeans and soak it in water overnight.
- Place the strained soaked beans in a blender, pour 5 cups of water. Blend and strain through a cheese cloth, squeeze as much soy milk out as possible.
- Bring the soy milk to boil and simmer for 10-15 minutes, constantly stirring.
- Cool down the soy milk to room temperature.
- Add ¼ teaspoon of gypsum to 1 tablespoon of water, mix to dissolve completely and this mixture to 1 cup of milk, should dissolve completely.
- Set up the double boiler or a steamer and steam the containers with tofu for 10-15 minutes, until they set.
- Cool down tofu in room temperature, then close with a lid and refrigerate.
- Serve with maple syrup and granola for dessert.
You can infuse soy milk with flavourings such as lemon zest and rosemary if you want for extra kick.
- Ration: ¼ teaspoon of gypsum to each 1 cup of milk.