Labels:GDL coagulant,homemade silky tofu,soy beans,taho
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The Korean grocery store stopped selling pudding-like super soft silky tofu to make into sweet Filipino taho. I never thought of making my own taho from soy milk until I sprouted soy beans, the result of which I didn't like at all. I didn't know what to do with the dried beans and decided to make it into bean curd. Searching for recipes, I found lots for making taho just like the ones sold by ambulant peddlers in the Philippines, at the wet markets in Hong Kong, and in Dim Sum restaurants.
It is not too complicated but it needs the correct coagulant for a silky smooth taho that is almost like almond gelatin. I used GDL coagulant that I found at Amazon. My first try in making it is a success. I made the soymilk which takes just 1 day or in my case, 4 days because I sprouted the beans first. The result is super silky soft taho exactly like the ones in restaurants and from peddlers. There is no hint of acidic flavor as others have described. I find the result superior to the store-bought tofu. I also recommend making your own soymilk instead of using store-bought because there may be added ingredients in ready made soymilk like sugar and thickener.
GDL coagulant makes the softest smoothest silken tofu pudding taho. For firm tofu, use magnesium chloride (nigari) or calcium sulfate (food grade gypsum). These coagulants won't make tofu that is smooth and soft as the ones made with GDL.
Homemade Silky Soft Tofu For Taho
3 cups homemade or store-bought plain soymilk
½ tablespoon cornstarch
2 tablespoons water
- In a tall 4 cup plastic container mix GDL, cornstarch, and water; set aside.
- Heat soymilk over low medium heat to 85°C.
- From 2 feet above, if possible, carefully pour hot soymilk into the container with the coagulant mixture.
- Leave for 45 minutes until set.
- Remove the skin that forms on the top. Keep the skin for other use like this one.
- Use a flattish large serving spoon to scoop out thin layers of taho into small individual bowls.
- Enjoy while still warm either with coconut sugar syrup or syrup flavored with fresh ginger, or both in separate serving cups.
I also followed a method of cooking soft taho from Serious Eats. It's more complicated because the soymilk has to be chilled before mixing in the coagulant mixture which doesn't have cornstarch. The soymilk is poured in individual serving containers and steamed in water bath (bain marie) for 20 to 30 minutes. I read that steaming in a steamer is better. I don't recommend it. The taho is also smooth but why add unnecessary steps of chilling first then boiling when you can go straight from boiling to mixing with coagulant.
FAQs
In a clean large saucepan, heat the soy milk to 185°. Gently pour the hot soy milk into the bowl with the nigari solution and quickly stir once or twice just to combine thoroughly; it's easy to scramble the rapidly coagulating tofu. Cover and let stand undisturbed until the silken tofu is fully set, about 5 minutes.
Can you blend tofu to make silken tofu? ›
Tofu can be made into a creamy consistency by blending it in a food processor or blender until smooth. Adding ingredients such as nut butter, oil, or non-dairy milk can also help to achieve a creamy texture. Additionally, silken tofu typically has a creamier texture compared to firm or extra firm tofu.
How do I substitute silken tofu? ›
If the recipe calls for silken tofu (soft tofu), you can try using yogurt. If a firm or extra firm tofu is being used in a recipe, you could try mashed beans or chickpeas, lean meat, lean fish, and seafood (as a protein source) would work well. It is very important to get animal and plant-based protein with food.
What are the ingredients in silken tofu? ›
Ingredients. WATER, ORGANIC SOYBEANS, LESS THAN 2% OF CALCIUM SULFATE, MAGNESIUM CHLORIDE. CONTAINS: SOY.
Is silken tofu just soft tofu? ›
Silken tofu also called soft, silk, or Japanese-style tofu has a softer consistency than regular tofu and will fall apart if not handled carefully. You may notice that silken tofu (soft tofu), unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration.
Can you make silken tofu from store bought soy milk? ›
This is the most sure-fire method that I have tried. I have gotten smooth, custard-like tofu with this recipe every time. But I've had no success using manufactured soy milk to make tofu. If you are lucky enough to live close to a freshly made soy milk source, then you can skip the step of preparing your own.
What happens when you blend silken tofu? ›
Silken tofu in a smoothie?! Yep. Here's the thing: you can't taste the tofu but it creates an ULTRA creamy smoothie and adds plant-based protein for a satisfying and nutrient-dense breakfast. This smoothie only has a few simple ingredients, but it's packed with protein and nutrients.
What is the best coagulant for silken tofu? ›
However, gypsum produces a gorgeous, silky texture that molds well with no weepiness, even when I steam the entire quantity of soy milk in a glass loaf pan; it is the best overall coagulant for this type of tofu. The artisanal tofu makers I met in Japan also use gypsum for their silken tofu.
Do you need to press firm silken tofu? ›
Silken tofu, for example, is typically sold in aseptic packaging without any added water (it, too, comes in soft, firm and extra-firm varieties). The delicate nature of silken tofu also means you don't want to press or overmanipulate it.
How long does silken tofu last? ›
How long can i keep mori-nu silken tofu after opening the box? Refrigerate any unused portions promptly in an airtight container and use within 2-3 days maximum. You should not cover Mori-Nu Silken Tofu with water. As a source of protein, tofu is highly perishable once removed from the airtight package.
Tofu is simply curdled soy milk, so heating and adding liquid result in a similar consistency that's also creamy, moist and rich. In baking, four tablespoons or 1/4 cup of silken tofu can substitute a single egg.
How do you cook silken tofu without it falling apart? ›
To Keep It Together, Think Dry and Firm
One of the most important steps in preparing tofu is drying out or firming up its exterior in some way to help it hold together. For pan-frying, draining it and then drying and pressing the exterior with paper towels works well.
Is silken tofu healthier than regular tofu? ›
Tofu Nutrition
For relatively similar serving sizes, the nutrition differences between silken and firm tofu are pretty big. Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.
Is silken tofu anti inflammatory? ›
Tofu contains several anti-inflammatory, antioxidant phyto-chemicals making it a great addition to an anti-inflammatory diet. What is this? Tofu is also a good source of 'complete' plant protein, meaning that it has a well-balanced amino acid profile. It's also one of the most well-known plant-based sources of iron.
Is silken tofu highly processed? ›
Foods that have undergone some processing but contain very little or no added sugars and salt are considered “minimally processed” or simply “processed.” These include whole grain pasta, whole grain flours, tofu, and tempeh.
Is silken tofu as healthy as firm tofu? ›
Tofu Nutrition
For relatively similar serving sizes, the nutrition differences between silken and firm tofu are pretty big. Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.
Can you have silken tofu raw? ›
How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.
Can you eat silken tofu straight from the package? ›
You can eat raw tofu without cooking directly from the pack, but make sure that you drain off the excess water first because it does not add anything to the experience.
