HOW TO MAKE SILKEN TOFU (easily at home!) | Mary's Test Kitchen

Clarification on soybeans: some fine wrinkles are OK, but if they are really really wrinkly, that means they are probably too old and dried out.

On my previous tofu making tutorial, I got lots of questions about using store-bought milk. So I tested two types of store-bought milk: soy milk and almond milk. Watch to see what happened!

You may have heard some rumours about soy, but this legume been consumed in China for centuries! Soy is one of the "5 Sacred Grains" and is one of the most healthful sources of protein.

Timestamps
Start - soaking beans: 1:09
Blending: 1:55
Straining: 2:39
Cooking raw soy milk: 4:05
Picking coagulants: 5:30
Steaming: 7:40
Results with gypsum: 8:14
Results with lemon juice: 8:58
Results with store-bought milk: 9:35
Soy Sauce Tofu Scramble: 10:40

SHOP*
Buy soybeans online (do not choose soy nuts or edamame):

Buy food grade gypsum:

RELATED

Full blog post on how to make silken tofu:

How to make regular tofu:

Previous Soy Milk Tutorial:

Less Beany Soy Milk (for drinking, not recommended for making tofu):

Okara Sea Burgers (made with soymilk pulp):

***********************************************
Connect with me!

*Some links are affiliate links. This means I'll earn a small commission if you make a purchase through the link at no extra cost to you. This helps me buy supplies to make more videos so thank you!

[Ruknabal]

Now I really feel like I have to find a good source for nut milk bags and soy beans (and gypsum... there's only nigari around here, and I'm not sure what kind of result it would give) ! Though just to be sure, how long does the silken tofu keep in the fridge ? Like regular tofu ?

[Leo-djzg]

I love how detailed your videos are and how you show what happens if you do certain things.

[carpediem]

Omg this makes me feel so nostalgic, when I was still in China I used to eat silken tofu/豆腐花/豆腐脑 every morning as breakfast with 包子 and 小笼包... but now that I am living abroad I miss it so much :( so much memories

[SarahsVeganKitchen]

This is amazing!! You provided so much detail. I just bought a mold to try to make my own homemade tofu so I'm excited for your updated tutorial for regular tofu. I definitely want to try this one too -- your scramble looked amazing 😱and now that you mention serving it with sweetened condensed milk it sounds so good.

[cw]

Top marks for presentation, pace, thoroughness of information, and range. One of the best instructional videos I have viewed!

[brandilyon]

i am an omnivore interested in eating plant based more often and your videos make me want to continue more than anyone elses. thanks mary!

[qaasimabdullah]

This video was amazing. I actually enjoy this tutorial better than most. It's a nice, relaxing video, and it's detailed. I like how you go more in-depth and show the different outcomes for if one were to variate from one of the recipes. All in all, it was great! Definitely subscribing.

[yonatanmyers]

How is it possible that I found this amazing channel only now?

[tamcon]

Engrossing tutorial, Mary! Many years ago, after first becoming a vegetarian, I tried making my own tofu, with mostly disappointing results. I recall a particularly heinous sprouted cultured tofu that was like eating soft candle wax . . . But, I will attempt to buy good quality dried soybeans and to source gypsum to try this recipe soon, because fresh soft tofu is hard to find hereabouts. TFP!

[piosian]

Thank you for such informative tutorial. To clear some terminologies especially to Filipino readers --Tofu is Japanese word which is Tao-Kwa in Chinese or Tokwa in Filipino. In old English is is soy bean Curd, soft, firm and extra firm.The extra soft called silken Tpfu is called Tau-Hoo in Chinese and TAHO in Filipino.. It is a popular street snack in Manila. Looks like lily white Jello, served as it come off the keg hauled in the street. It has flavored with dark brown syrup sometimes a Sago balls thrown in (present day Bobas). The Chinese I know of is Fukien (Fujian) There are very few Mandarins speaking Chinese in the Phils.

[raissaferreira]

Bes tutorial ever... I always thought your channel was amazing, but you're getting even better. <3

[iamkrisan]

tofu scramble with homemade tofu- WHAT A LUXURY!

[raissaferreira]

Mary, while I was rewatching this video I just thought: Why don't you make a playlist of vegan staples, including your tofu recipes, condensed soya milk, cheeses, kimchi - and maybe in the future tempeh, fermented soya beans etc. I really think good playlist would not only help you channel to get more viewers as, also, keep things easier to find. Just and idea. Love you channel, anyway.

[yourtitavee]

This is great! I might try making this at home. We have a similar version in our country called tahô and it's mixed with muscovado sugar caramel and tapioca pearls and this is best served hot.

Btw, I am looking forward to your new regular tofu video. I recently made one at home but I used a 1/2 tsp rock salt then 3 tbsp of Coco vinegar as coagulant. It worked well for me and I can really say that homemade tastes better than store bought ones.

[davegdabest]

Mary. You got me making soymilk and tofu a couple of years ago. I just got a Soyabella machine. It's like hiring a babysitter when you have kids. After soaking beans it takes 15 minutes for soymilk, 5 min for almond/nut milk. Cleanup is about 15 mins. Best 100.00 Ive spent. Thanx for all your great recipes and Tips. You're one of the BEST!!!!

[sarabirardi]

Finallyyyy!!! Thank u! I started watching your channel because I was searching for a DIY tofu video...but I was sad not to find a video also on silken tofu...now u made my day :) and thanks also for the tip about the consistency of the okara... I think that in my past batches the grain size was too big, and the result wasn't as good as I hoped...now I will try again!

[MrsBestiaAzul]

I so wanna try this out. I always wondered about those creamy, mousse-luke fruit puddings made with silken tofu and fruit! I can't wait!

[reilea]

Wow! This was just a really perfect video on homemade silky tofu and took the time of explaining how lemon and gypsum and store bought nondairy all make a difference. I saved this video in my text messages so when I get paid next week, I can make this with gypsum. I wonder if it would be good with warmed condensed milk infused with cardamom and a little brown sugar poured over the soft tofu. Can hardly wait!! 💙

[autumnnite]

I made your other firmer tofu recipe last year with great results! I enjoyed the whole process and will be giving this a go as well, thanks for your videos, love your recipes, x

[ElieBei]

Awesome tutorial. I made soy milk few weeks ago for the first time. It was a hassle and it tasted too bitter. I couldn't drink it. I boiled it some more and curdled it wity lemon hoping that it will make tofu. It did and surprise surprise the tofu was not bitter and I enjoyed cooking with it. Your recipe seems great. I should give it a try.