Recipe courtesy of Nick Subic

Silken Tofu

  • Level: Intermediate
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 40 min
  • Yield: About 1 pound tofu
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Ingredients

2 cups soaked soybeans

Nigari powder (magnesium chloride produced from seawater), for coagulating tofu

Directions

  1. Blend the soybeans and 2 cups water in a blender until it reaches a smooth consistency; it should look like a milkshake.
  2. Whisk this soymilk mixture into 4 cups boiling water and bring back up to a simmer. Allow to cool until the foam begins to settle. Pass through a chinois or multiple layers of cheesecloth.
  3. Bring the mixture back to a simmer and cook over low heat for 5 to 10 minutes, stirring with a spatula to avoid scorching the bottom of the pan. Strain again through a fine-mesh strainer. Allow to fully cool.
  4. To make the tofu, pour the soymilk mixture into small cups or containers until the mixture is about 1 inch deep. Mix the nigari in the individual cups of soymilk, using a ratio of about 1 teaspoon of nigari to 1 1/2 cups of the soymilk mixture (the ratio is about 2 percent nigari). Sometimes small grains will separate at this point; if so, strain a third time.
  5. Set up a steamer and place the cups of soymilk and nigari into the steamer over low heat, looking for a steady jet of steam rather than puffs, and place the lid ajar to modulate the heat. Steam until the tofu has fully coagulated, checking with a cake tester, 6 to 10 minutes. Let cool.