Homemade Silky Tofu For Taho (2024)

Homemade Silky Tofu For Taho

Labels:GDL coagulant,homemade silky tofu,soy beans,taho

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Homemade Silky Tofu For Taho (1)

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.

Homemade Silky Tofu For Taho (2)

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

¼ teaspoon GDL coagulant

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.

Homemade Silky Tofu For Taho (3)

  • 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.

Homemade Silky Tofu For Taho (4)

Homemade Silky Tofu For Taho (2024)

FAQs

How do they make silken tofu? ›

A small amount of gluconolactone and calcium chloride is added to the soymilk. The box is then hermetically sealed and the tofu forms inside - where it is continuously protected from light, air, and microorganisms that cause spoilage.

What is the best coagulant for taho? ›

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. In a tall 4 cup plastic container mix GDL, cornstarch, and water; set aside.

How to make silken tofu using soy milk? ›

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.

What is a substitute for 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.

Is lemon juice a coagulant for tofu? ›

Lemon Juice - The Citrus Twist Lemon juice, an acid coagulant, is a popular home kitchen alternative. It gives tofu a slightly firmer texture and a fresh, tangy flavor. The citric acid in lemon juice interacts differently with soy proteins, often resulting in a slightly grainier texture.

Can you use Epsom salt as a coagulant for tofu? ›

Step 5: Coagulate

Dissolve 2 TBSP of Epsom Salt in 1 and 1/2 cups of warm water. (Alternatively you could use 75ml of lemon juice.) Remove from heat and gently stir together. In about 5 to 10 minutes the curds will separate.

Can I use vinegar to coagulate tofu? ›

You can use acids such as vinegar and lemon juice as a tofu coagulant, but the resulting tofu is gritty and sour.

Is soft tofu the same as silken tofu? ›

The terms “silken tofu” and “soft tofu” are often used interchangeably. Some say that soft tofu is the Chinese equivalent of silken tofu, and that it has a slightly firmer texture. Sprinkling salt onto slices of soft tofu. We generally use soft tofu and silken tofu interchangeably in our kitchen.

How to make store-bought tofu soft? ›

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink.

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.

How do you dry silken tofu? ›

If you want a drier silken tofu, pat it dry with a clean paper towel or cloth. Once the silken tofu has drained, it can be cut into a size and shape you like.

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