Silken tofu

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

Ingredients:

• 1 cup dry soybeans
• 5 cups water
• app. 1 tsp Gypsum

Equipment & tools:

• Blender
• Sieve
• Cheese cloth
• Steamer

Directions:

1. Take 1 cup of organic dry soybeans and soak it in water overnight.
2. 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.
3. Bring the soy milk to boil and simmer for 10-15 minutes, constantly stirring.
4. Cool down the soy milk to room temperature.
5. 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.
6. Set up the double boiler or a steamer and steam the containers with tofu for 10-15 minutes, until they set.
7. Cool down tofu in room temperature, then close with a lid and refrigerate.
8. Serve with maple syrup and granola for dessert.

Bonus tip:

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.