Silken tofu from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home (page 28) by Andrea Nguyen

  • gypsum
  • dried soybeans
  • Show all ingredients...
  • Serves : 1.5 lb (3 cups)

  • EYB Comments

    Made from fresh soy milk which requires the beans to soak. Tofu chills in the fridge for 4 hours. See recipe for variation.

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Notes about this recipe

  • Eat Your Books

    Made from fresh soy milk which requires the beans to soak. Tofu chills in the fridge for 4 hours. See recipe for variation.

  • 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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