Silken tofu from Making Soy Milk and Tofu at Home: The Asian Tofu Guide to Block Tofu, Silken Tofu, Pressed Tofu, Yuba, and More by Andrea Nguyen

  • gypsum
  • dried soybeans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on April 11, 2014

    I made two styles of silken tofu. One using this book which uses food-grade gypsum and my standby one which uses nigari. This recipe worked out fine without a hitch and tasted ok when warm, but once it started to cool off the taste and texture had funny chalky taste I did not like. I still prefer making all tofu using nigari. Side by side, I really felt the nigari one tasted much better warm and chilled. Hard to define umami, but when you taste these side by side, nigari coagulant tofu had umami.

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