HOW TO MAKE SILKEN TOFU (easily at home!) | Mary's Test Kitchen
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- Опубликовано: 4 апр 2018
- Hi friends! OMG DONT USE MASON JARS LIKE ME Make your own silken tofu at home from scratch using soybeans, lemon juice (or gypsum) and water! Fresh, handmade tofu is so much better tasting than the store-bought stuff and super easy to make. Of course, lemon juice isn't really a traditional ingredient in tofu. Calcium sulfate, also known as gypsum, is the common coagulant used in Chinese tofu and makes a superior silken tofu. But don't head to your local hardware store. You can find food grade gypsum at beer and wine-making stores or online (amzn.to/2q4dZru).
Store bought soymilk usually contains a bunch of additives so you won't want to use that for this recipe. These additives can affect the PH of the milk and prevent coagulation. That's why I've included how to make soy milk from soybeans in this video. You'll want to soak the soybeans ahead of time so start early! Buy mature soybeans (not edamame) from grocery stores, health food stores, bulk food stores or online (amzn.to/2H73dJb).
Clarification on soybeans: some fine wrinkles are OK, but if they are really really wrinkly, that means they are probably too old and dried out.
On my previous tofu making tutorial, I got lots of questions about using store-bought milk. So I tested two types of store-bought milk: soy milk and almond milk. Watch to see what happened!
You may have heard some rumours about soy, but this legume been consumed in China for centuries! Soy is one of the "5 Sacred Grains" and is one of the most healthful sources of protein.
Full blog post on how to make silken tofu: www.marystestkitchen.com/diy-s...
Timestamps
Start - soaking beans: 1:09
Blending: 1:55
Straining: 2:39
Cooking raw soy milk: 4:05
Picking coagulants: 5:30
Steaming: 7:40
Results with gypsum: 8:14
Results with lemon juice: 8:58
Results with store-bought milk: 9:35
Soy Sauce Tofu Scramble: 10:40
SHOP*
Buy soybeans online (do not choose soy nuts or edamame):
amzn.to/2H73dJb
Buy food grade gypsum:
amzn.to/2EjNq74
RELATED
Full blog post on how to make silken tofu:
www.marystestkitchen.com/diy-s...
How to make regular tofu:
goo.gl/ZJ68WF
Previous Soy Milk Tutorial:
goo.gl/mTtwyJ
Less Beany Soy Milk (for drinking, not recommended for making tofu):
goo.gl/SwEVf3
Okara Sea Burgers (made with soymilk pulp):
• Okara Sea Burgers [glu...
High Protein Soy-Free Tofu: • How to Make Soy-Free T...
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![Homemade Tofu: Using Lemon Juice [Kua Taum Paaj]](/img/1.gif)
Now I really feel like I have to find a good source for nut milk bags and soy beans (and gypsum... there's only nigari around here, and I'm not sure what kind of result it would give) ! Though just to be sure, how long does the silken tofu keep in the fridge ? Like regular tofu ?
Great question! It keeps a few days, like regular tofu. Store in water and change that water daily to extend freshness :-)
Gypsum should be available in any home brew beer store as it's used to harden soft water.
Wish has great nut milk bags cheap to.
Can you use a slightly worn kitchen towel in a strainer as a nut bag? Domt want to but more stuff.
Hi....... I want to be a vegetarian........
This is amazing!! You provided so much detail. I just bought a mold to try to make my own homemade tofu so I'm excited for your updated tutorial for regular tofu. I definitely want to try this one too -- your scramble looked amazing 😱and now that you mention serving it with sweetened condensed milk it sounds so good.
Thanks, Sarah!
You can make sweetened condensed soy milk. I think she has a video showing that. Her videos have helped me so much.
I love how detailed your videos are and how you show what happens if you do certain things.
Thanks, Leo!
Yes me to!
Omg this makes me feel so nostalgic, when I was still in China I used to eat silken tofu/豆腐花/豆腐脑 every morning as breakfast with 包子 and 小笼包... but now that I am living abroad I miss it so much :( so much memories
gotta love the nostalgia
Top marks for presentation, pace, thoroughness of information, and range. One of the best instructional videos I have viewed!
Glad it was helpful! Thanks so much!
I made your other firmer tofu recipe last year with great results! I enjoyed the whole process and will be giving this a go as well, thanks for your videos, love your recipes, x
This video was amazing. I actually enjoy this tutorial better than most. It's a nice, relaxing video, and it's detailed. I like how you go more in-depth and show the different outcomes for if one were to variate from one of the recipes. All in all, it was great! Definitely subscribing.
thanks so much!
@@marystestkitchen no problem! It's a very well put together video
OMG how are you a genius
haha aw shucks
youuuuu!!!
Finallyyyy!!! Thank u! I started watching your channel because I was searching for a DIY tofu video...but I was sad not to find a video also on silken tofu...now u made my day :) and thanks also for the tip about the consistency of the okara... I think that in my past batches the grain size was too big, and the result wasn't as good as I hoped...now I will try again!
I so wanna try this out. I always wondered about those creamy, mousse-luke fruit puddings made with silken tofu and fruit! I can't wait!
I tried your previous recipe for homemade tofu and it was so lovely, I can't bring myself to buy store bought. Will definitely try this next week.
Have had this on my "to do" list for a few years. Well today was the day (technically started yesterday for the bean soaking part.) Wow this came out great. Thanks for the great video!
i am an omnivore interested in eating plant based more often and your videos make me want to continue more than anyone elses. thanks mary!
Sounds interesting ...m so happy n thankful for such detailed explanation... can't wait to try this...soonest i'll pen down my experience of it...👍
This is great! I might try making this at home. We have a similar version in our country called tahô and it's mixed with muscovado sugar caramel and tapioca pearls and this is best served hot.
Btw, I am looking forward to your new regular tofu video. I recently made one at home but I used a 1/2 tsp rock salt then 3 tbsp of Coco vinegar as coagulant. It worked well for me and I can really say that homemade tastes better than store bought ones.
It finally worked mary!! Haha tried diff. Kinds of recipes and it ended up like the ones at the end of your video. This one is much better. Wish i could show you a picture!
This is amazing!! Thank you for sharing! Can’t wait to try this!
You're most welcome :-) Thanks for watching
Bes tutorial ever... I always thought your channel was amazing, but you're getting even better.
aww thank you!!
Raissa Ferreira Agree!
Very detailed!! Loved this recipe ❤️
Hi Mary, soy is new to me, have been scared of it but I’m going to try your recipes. Thank you
Also I must say I've read about how to make soy milk and tofu but didn't think I could do it. You explain things so well and make it seem like it's not crazy complicated like some books do. I made soy milk thanks to you! Tofu is next
This is your best tutorial yet!
Thanks so much, Alex!
Really good job. I like you giving options. Hope you can also show some recipes with the silken tofu that you made, especially the one using calcium. Thanks!! 👍👍
Your videos are perfect. Not only informative but entertaining and impeccably made. Subscribed!
what a sweet comment 😊 thank you!
love these videos! Inspires me to make more of my own basics :)
Yay! Thanks for watching, Olivia!
i think i might try this silken tofu with lemon juice as a dessert with red beans. Thank you for another wondeful recipe!
Instead of showing one way to make it, you even included more options which I appreciate. 😍 thank u so much!❤
Happy to help!
Love love love and appreciate you, Mary!🤗😘
Fab video, I love the storage info, something most videos lack :(
Subscribed to your channel and notifications. Thank-you so much for the info x x
I enjoy listening to you. It's the first video of yours that i have watched. Thanks and going to check out other videos of yours. This helps during Daniel's fast.
Thank you so much :-) Enjoy!
Loved your style, you make the recipe so easy and fun to follow. Subscribed!!!
Thank you so much!
Engrossing tutorial, Mary! Many years ago, after first becoming a vegetarian, I tried making my own tofu, with mostly disappointing results. I recall a particularly heinous sprouted cultured tofu that was like eating soft candle wax . . . But, I will attempt to buy good quality dried soybeans and to source gypsum to try this recipe soon, because fresh soft tofu is hard to find hereabouts. TFP!
mmm candle wax he he he he ;-)
Truly awesome. Just what I needed. Thanks
Awesome tutorial. I made soy milk few weeks ago for the first time. It was a hassle and it tasted too bitter. I couldn't drink it. I boiled it some more and curdled it wity lemon hoping that it will make tofu. It did and surprise surprise the tofu was not bitter and I enjoyed cooking with it. Your recipe seems great. I should give it a try.
tofu scramble with homemade tofu- WHAT A LUXURY!
Wow! This was just a really perfect video on homemade silky tofu and took the time of explaining how lemon and gypsum and store bought nondairy all make a difference. I saved this video in my text messages so when I get paid next week, I can make this with gypsum. I wonder if it would be good with warmed condensed milk infused with cardamom and a little brown sugar poured over the soft tofu. Can hardly wait!! 💙
Loved this. This is why I started watching your videos years ago!
#backtobasics ;-)
Thanks, I had no idea it was so easy to make tofu (of any kind) -- it always kinda intimidated me, so it's nice to see the steps outlined so clearly! And the failed experiments were also helpful to see, because those are the things people are likely to try (and then wonder WHY DID THIS NOT WORK?!), ha ha.
This is really spectacular, I definitely want to try this! 😱💖
Have fun with it!
You have explained this so, so well! Thank you very much! ❤
You are very welcome!
thanks for the video, got help in making soy milk and silken tofu and also a lot of knowledge about soy
Great instructions. I'm giving this a go.
Thanks for this! This is really helpful with trying to save money and wasting less
Oh how fun, thanks Mary you make it look so easy. I love silken tofu.
Once you get the hang of making the soy milk, the rest is really easy! :-) Thanks so much for watching
you are like a cool aunt i never had
;-)
Thank you for such informative tutorial. To clear some terminologies especially to Filipino readers --Tofu is Japanese word which is Tao-Kwa in Chinese or Tokwa in Filipino. In old English is is soy bean Curd, soft, firm and extra firm.The extra soft called silken Tpfu is called Tau-Hoo in Chinese and TAHO in Filipino.. It is a popular street snack in Manila. Looks like lily white Jello, served as it come off the keg hauled in the street. It has flavored with dark brown syrup sometimes a Sago balls thrown in (present day Bobas). The Chinese I know of is Fukien (Fujian) There are very few Mandarins speaking Chinese in the Phils.
You’re the best, Mary!
i just made tofu with vitasoy plain boxed soymilk (ingredients: water, soybeans, sugar, salt, 4.3 g fat, 7.3 g protein) and a little less than 1/4th tsp gypsum, and it’s pretty good. smooth and very soft but holds its shape and cuts smoothly. next time i’ll use a bit more gypsum because i used less than 1/4th tsp in case it would flavor it too strongly, but it actually added no flavor at all or at least you can’t taste it under the sweet soymilk flavor. it’s sort of a mix between tofu and tofu pudding bec of the sweetness and softness
You videos have inspired me to make my own. Made a pressed one last week and silken today. The pressed was very good, I LOVED the flavour and texture. I made both with lemon juice, so wasn’t all that happy with the silken, but I will scramble up some and see if I like it that way. If you were going to duplicate the egg/tofu in a tube, would you scramble an egg in just before cooking?
Great video! Can't wait to try.
Thanks, Julie! Have fun with it
Thank you, it’s looks good
I will try it.
yay another awesome video!
Thanks so much, Joyce!
I LOVE silken tofu! Especially in mapo tofu and a dessert which name I do not know of lmao. It’s basically just silken tofu with a sauce that tastes very strongly of ginger.
Mary. You got me making soymilk and tofu a couple of years ago. I just got a Soyabella machine. It's like hiring a babysitter when you have kids. After soaking beans it takes 15 minutes for soymilk, 5 min for almond/nut milk. Cleanup is about 15 mins. Best 100.00 Ive spent. Thanx for all your great recipes and Tips. You're one of the BEST!!!!
That's so awesome to hear!
You are amazing Mary!
Thank you. I’m new at this and you are a did a great job.
Thank you so much!
The homemade soy milk version look SO much more appetizing. Thanks for sharing!
You're most welcome! Thanks for watching
@@marystestkitchen Thank you very much for a detailed video 🙏soya milk from the store and Gypsum, will it give thicker Tofu? Because the video had Store Soya milk with lemon juice which does not give a good thick tofu. Sorry if I miss anything in the video.
Thank you. It looks yummy!!
Thanks for this great and lovely tutorial! I heard that the okara can also be eaten and used in a variety of dishes . Could you do a episode on that? And do you think the okara can be bought in the supermarket?
Thanks for this video! ... I have recently found I’m in Love with silken tofu! Lol ... I cube it up sprinkle it with cinnamon and put it in my green smoothie bowl 😁... I’m excited to try making it homemade 😁🙏
ooo nice!
this looks so good
Omg Mary you've outdone yourself.
Thanks for using a high power and a regular blender. Thats very good thank you 👍
Thank you for the steaming step. Some videos never told me to do that.
You're welcome. There are other methods, I just like steaming :-)
Great video, thank you so much!
Great help. Thank you. I am getting some gypsum-who knew. I have been buying flavored desert tofu. Can you do a video on how to make fruit or coconut flavors.
I got very excited on another of your tofu posts, as I had made my first tofu. I've experimented with lemon and vinegar, with varying results. As you told me, it makes a difference how I form it, the amount, and time of pressure. I'm learning. Now, with this silken tofu, am I correct in seeing that the difference in this and regular tofu is that there's no pressure and it is steamed? I'm not clear on that but will go through the video again. Thanks for showing this. I subscribed.
great video with good explanation :)
Glad you liked it!
It's amazing that you can make tofu using acidic solution and basic solution!
Cooking is just chemistry anyways, right? ;-)
Thanks for watching!
Thank you for this detailed recipe! How long can I keep the soymilk and the silken tofu in the fridge? Can I freeze it too? I plan on making multiple batches at once since I love tofu.
I love making fresh tofu. I have to try this soon.
Wow! Great experiment now I know, thanks!
Hey Mary, great video, thank you so much ! I tired making it today and though the texture’s great it does taste a bit bitter - where could this come from ? The beans, or perhaps too much calcium sulfate ? I might’ve put a tad bit more than you did and my tofu appears slightly firmer. Thanks !
Great video again! And I love how you experience so we know how it's gonna turn out with different approaches. I love it thanks!!
Can this be used as silken tofu for vegan mayo ?
AA
Nice. Love your videos.
How is it possible that I found this amazing channel only now?
Good things come to those who didn't even know they were waiting😁
Hello😍 I am now your new subscriber Mary, thank you for sharing your homemade Silken tofu
Thanks and welcome
Awesome! Really helpful, thank you. Would you know how to make fermented tofu?
Best wishes
yours is the most comprehensive, simplified, tutorial I have encountered, Thank you, I may have to copy the pages by hand so I can't be breaking the copyright laws. You mentioned not to eat uncooked Soy. If eaten raw, it can give you loose B.M.'s. It is because soy contains anti-trypsin factor which blocks off the work of the enzyme trypsin. Simple boiling or heating above 212degF for 10-15 mins will take care of that.
Thanks A lot. A tiny tip, Try Hawaij spice mix and garlic (originally from yemen) if you want a really greate and "Eggy" scrumbled egg.
I;ll have to look that up! Thank you!
I love silken tofu with a sweet homemade ginger sauce. It's quite thin it's not a thick sauce and it is so yummy it's good on anything really. But I eat it as a dessert over tofu, silken tofu.
I have a small blender and instead of making it in batches, I put all of the soy beans and add as much water, as the blender can hold. I blend it until smooth, then add to a pot, in which I will cook my soy milk and add the remaining water. I strain it afterwards
Out of all Soft Tofu/Taho recipes this one is my favorite! 🤟🏻
That's wonderful! Thanks for watching :-)
Excellent explanations
That's a really cool recipe. I've already tried making firm tofu - that was great, but I'm not sure if it really worth it, since there's plenty cheap store bought tofu in Ukraine. But silken tofu, my-my, that's something really expensive and exotic. I thought silken tofu is just less firm one and didn't realise why all my silken tofu recipes are failing :)
I use white vinegar for making tofu and I use it the same way that I would use nigari; I can't taste the vinegar at all. Have you ever used vinegar? What are your thoughts on this? I love your channel btw!
How can you make “making tofu” so interesting? Love it!
I cannot wait for the next instalment! I plan to try making firm tofu from your old recipe, but I will now wait for the new! I only have long life soymilk from the shops. Is this ok?
My favorite way to eat soft silken tofu is a bit of natural fermented soy sauce with a bit of the juice off pickled ginger. It’s wonderful when you’re getting over tummy upsets.
Thank you so much, Mary! I've got soy beans in the pantry and ginger syrup in the fridge! Party time! :)
YAY!
Great job as usual thanks... Alchemy !
Thanks for testing... Id thought about trying all there examples...🤓
You're most welcome. Thanks for watching!
I always use your first tofu recipe and I'm going to use this one too
that's awesome to hear!
Thank you for doing comparisons!
My pleasure!
very informative, thank you.
You're very welcome! Thanks for watching 😊
Mary, you are the best!!! Thank you, thank you, thank you ;-)
Awesome content Mary. I’ll try your way next week so i can make my vegan soondubu jigae w/ kelp & porcini mushroom broth. I can’t get porcini mushroom here but i always stock up when i travel to HK or Singapore. They make awesome vegan stock and taste so porky w/o the bad smell or even mushroom smell. If you can get them in your neighborhood, you should get some dried ones. A little goes a very long way. Thanks for the tofu tecipe Mary
mmm that sounds wonderful! You're right, I need to get some porcini. :-)
Thank you! I just made regular Tofu for my 3rd time. I was wondering how to make silken. Fantastic.. I won't have to buy it again..
Sweet!! How perfect :-)
I live in Vietnam where we can buy fresh soy milk and silken tofu at neighborhood tofu shops. I use the lemon juice method to make soy ricotta for my lasagne. My friends can't tell the difference.
I really want to try this~ I also wonder if it can also be made with homemade cashew milk.