Silken tofu is the perfect addition to dishes that require a fluffy consistency. It can be bought ready-made, but you can also make it yourself quickly. You can either use soybeans as described in this recipe or, of course, it is even quicker to use a ready-made soy drink. However, you should pay attention to the additives here.
Silken tofu
The difference to normal tofu is, of course, the consistency. It is looser and softer and can therefore be added to any baked product.
Silken tofu
Ingredients
- 250 g soybeans
- 1 l water
- 1 pinch of salt
- Extra water for soaking the soybeans
- 1 – 2 lemons
Instructions
- Soak the soybeans overnight in a pan of water. The water should cover the beans well.
- The next day, drain the water through a sieve and rinse the soybeans with water.
- Place the soybeans in a container with 1 liter of water and puree with a blender or hand blender.
- Then place in a large sieve, a thick cloth or a nut milk bag and pour in the pureed mixture.
- Press very firmly so that the soy milk comes out.
- Pour the soy milk into a large pan and fill up to 1 liter with water. Then bring to the boil. Make sure that it does not boil over.
- Add the salt.
- Simmer the soy milk for approx. 10 – 15 minutes at 90 degrees Celsius. Stir again and again.
- Then remove the pan from the heat and leave to cool to 70 degrees Celsius.
- Gently stir in 5 tablespoons of lemon juice, cover and leave to infuse. Then stir and strain through a fine-mesh sieve.
Notes
Tip
Skim off the top foam of the boiled soy milk with a spoon. The consistency is then better preserved.
Interesting to know
The silken tofu should be light and fluffy. If you want a firm tofu, then the mass must be pressed through a cheesecloth and then pressed for some time with a tofu press. Alternatively, place heavy pots on top of the mass to be pressed in the cheesecloth.
