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 ?
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.
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
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!!!!
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.
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!
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.
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.
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.
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!! 💙
Also I must say I've read about how to make soy milk and tofu but didn't think I could do it. You explain things so well and make it seem like it's not crazy complicated like some books do. I made soy milk thanks to you! Tofu is next
@@marystestkitchen Thank you very much for a detailed video 🙏soya milk from the store and Gypsum, will it give thicker Tofu? Because the video had Store Soya milk with lemon juice which does not give a good thick tofu. Sorry if I miss anything in the video.
Gosh I love this channel. Any random tofu related questions that pop into my head that I would normally google (in this case, how DO you make silken tofu as opposed to regular firm tofu?) and Mary always has an amazingly well put together video to answer it! I'm making tofu so regularly now that I'm upgrading from a wooden press to a metal one with a crank - excited 😆.
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
It finally worked mary!! Haha tried diff. Kinds of recipes and it ended up like the ones at the end of your video. This one is much better. Wish i could show you a picture!
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!
i just made tofu with vitasoy plain boxed soymilk (ingredients: water, soybeans, sugar, salt, 4.3 g fat, 7.3 g protein) and a little less than 1/4th tsp gypsum, and it’s pretty good. smooth and very soft but holds its shape and cuts smoothly. next time i’ll use a bit more gypsum because i used less than 1/4th tsp in case it would flavor it too strongly, but it actually added no flavor at all or at least you can’t taste it under the sweet soymilk flavor. it’s sort of a mix between tofu and tofu pudding bec of the sweetness and softness
I LOVE silken tofu! Especially in mapo tofu and a dessert which name I do not know of lmao. It’s basically just silken tofu with a sauce that tastes very strongly of ginger.
That's a really cool recipe. I've already tried making firm tofu - that was great, but I'm not sure if it really worth it, since there's plenty cheap store bought tofu in Ukraine. But silken tofu, my-my, that's something really expensive and exotic. I thought silken tofu is just less firm one and didn't realise why all my silken tofu recipes are failing :)
I enjoy listening to you. It's the first video of yours that i have watched. Thanks and going to check out other videos of yours. This helps during Daniel's fast.
My favorite way to eat soft silken tofu is a bit of natural fermented soy sauce with a bit of the juice off pickled ginger. It’s wonderful when you’re getting over tummy upsets.
yours is the most comprehensive, simplified, tutorial I have encountered, Thank you, I may have to copy the pages by hand so I can't be breaking the copyright laws. You mentioned not to eat uncooked Soy. If eaten raw, it can give you loose B.M.'s. It is because soy contains anti-trypsin factor which blocks off the work of the enzyme trypsin. Simple boiling or heating above 212degF for 10-15 mins will take care of that.
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.
I love silken tofu with a sweet homemade ginger sauce. It's quite thin it's not a thick sauce and it is so yummy it's good on anything really. But I eat it as a dessert over tofu, silken tofu.
Thank you. I really thought homemade soy milk would require special equipment. It seems like the store-bought milks have an anti-coagulant in them. I imagine that one could make vegan yogurt from silken tofu. I don't know if one could culture it for the beneficial bacteria.
Have had this on my "to do" list for a few years. Well today was the day (technically started yesterday for the bean soaking part.) Wow this came out great. Thanks for the great video!
Thanks, I had no idea it was so easy to make tofu (of any kind) -- it always kinda intimidated me, so it's nice to see the steps outlined so clearly! And the failed experiments were also helpful to see, because those are the things people are likely to try (and then wonder WHY DID THIS NOT WORK?!), ha ha.
My grandma (I live in Italy) made ricotta with lemon juice and the consistency is the same of your tofu with lemon juice, but she used also salt and a "fuscella" (just google it) to let it drain from excess water! So I guess that with your recipe you can also do ricotta as well!😄
I live in Vietnam where we can buy fresh soy milk and silken tofu at neighborhood tofu shops. I use the lemon juice method to make soy ricotta for my lasagne. My friends can't tell the difference.
Thank you so much! I’ve been looking for a video like this. Just for silken tofu. I use organic apple cider vinegar as my coagulant. Oh yeah…technically sprouts are raw beans & sprouts are yummy! 😅
I tried your regular tofu recipe today (I wanted to try this one, but I didn't have the means to steam it, and my beans had already been in the fridge a few days) and it was delicious :) Although due to my past cooking experiences, it now occurs to me that tofu is basically bean cheese, and silken tofu is bean custard, and now I can't seem to get that concept out of my head ^^"
Really good job. I like you giving options. Hope you can also show some recipes with the silken tofu that you made, especially the one using calcium. Thanks!! 👍👍
I always wondered if it's okay to eat store-bought tofu without cooking it or even heating it. After watching this, I'm thinking it's already cooked and ready to eat - - am I right? Thanks so much for this fun video! Thumbs up!
Mary, Thanks much for the simple step by step instructions and the comparisons! Had a couple of follow up questions: What do I do to the final soft tofu (that you have in the glass jar at 8:26 in the video) to keep in the fridge for storage/later consumption? Drain out the water? Add fresh water? Anything else? In your experience, how long can it stay in the fridge this way?
You're most welcome. To answer your question, you've got to eat it in, like, 3 days max. I just put the jar in the fridge; no need to do anything to it.
I tried this. Soaked the beans for 12 hours at room temperature, Blended for 20 seconds and the grit was already VERY fine and some actually came through the bag a bit during extraction. Extracted the milk. Ran out of time an had to put the milk in the fridge overnight. Pulled out three cups of milk the next day any allowed to come to room temperature. Heated water to a boil in a dutch oven fitted with metal stand-off strainer. Added 3/4 tsp of food-grade gypsum to a 3 cup ceramic container. Add a bit of the soy milk and blended with the coagulant - then added the remainder of the 3 cups of soy milk and stirred to mixe with the coagulant. Put the container in the strainer (water was already boiling). I let it steam for 10 minutes covered. Removed the dutch oven from the heat and let stand for 10 minutes covered. Pulled the container from the pot and allowed to cool. Again ran out of time and had to put the container in the fridge over night. Turned out the tofu the next day. Only about 25 percent had turned to tofu, the remainder was like loose pudding or very thick soup. Not sure what to do. This took a significant amount of time, so I am reluctant to just try again without making some kind of adjustment. Anyone have ideas?
@@marystestkitchen Still had just shy two cups of milk left so I tried again with 3/4 tsp of gypsum. Cooked for 17 minutes and a allowed to steam an additional 17 minutes off heat. This time i definitely got tofu. Perhaps a little more substance that store-bought silken tofu, but not not excessively so. It was definitely soft and plyable. Works perfectly for smoothies - which is what I need it for. Thanks so much for the suggestion.
I have two packages of silken tofu in my fridge right now, and I'm not really sure what to do with them. I was planning on attempting a nut-free version of cheesecake bars based on a cashew recipe, but I would like other ideas. I've always done scrambles with extra firm regular tofu, because that's what I keep on hand, but I'll try with the silken. This is a great recipe so that I don't have to make a special trip to buy it, if I do come up with more things to do with it. Edit: I make my tofu scrambles with adobo seasoning, paprika, nutritional yeast, turmeric, soy sauce, and salt and pepper. Sometimes I'll mix in a pinch of black salt right at the end so the taste doesn't cook away.
mm cheesecake sounds good! Do you have the Mori-nu packaged silken tofu? I love it for sauces. If you have the kind packed in water (more like this kind), it's perfect for Mapo Tofu or a scramble :-)
It's packaged in a little box. I don't recall the brand. I bet it would make a very nice creamy texture for a sauce, maybe even a pasta sauce. I wanted to experiment with it since so many creamy vegan recipes use soaked cashews and my husband has a lethal allergy to nuts.
I often like to have silken tofu just as is with a soy sauce mixture (2 parts soy sauce to 1 part mirin, half a teaspoon grated ginger, teaspoon of chopped chives and half a teaspoon of sesame oil) then I like to sprinkle some japanese rice seasoning or furikake - vegan version of course! With a side of steamed rice of course. It's really refreshing in Summer.
I use white vinegar for making tofu and I use it the same way that I would use nigari; I can't taste the vinegar at all. Have you ever used vinegar? What are your thoughts on this? I love your channel btw!
Thanks for this video! ... I have recently found I’m in Love with silken tofu! Lol ... I cube it up sprinkle it with cinnamon and put it in my green smoothie bowl 😁... I’m excited to try making it homemade 😁🙏
Just a note, turmeric is not just for colour, it's very good for you. In order to be activated, though, it must be directly accompanied with ground black pepper.
You videos have inspired me to make my own. Made a pressed one last week and silken today. The pressed was very good, I LOVED the flavour and texture. I made both with lemon juice, so wasn’t all that happy with the silken, but I will scramble up some and see if I like it that way. If you were going to duplicate the egg/tofu in a tube, would you scramble an egg in just before cooking?
Question & Comment - Great video Mary! I like the boil option, definitely saves time on the over nite step. Question - I didn't added enough water so the milk is very think - YUMMY, but thick. It's cooled over nite but can I still add water (with a light boil probably) without ruining the soy milk? Or, should I call it a lesson and take the batch directly to tofu?
Wow, I wanted to make Dangos but am in Nigeria so I can't find silken tufo, am gonna let you know how it turns out. But I think I want to make mine with gypsum
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 ?
Great question! It keeps a few days, like regular tofu. Store in water and change that water daily to extend freshness :-)
Gypsum should be available in any home brew beer store as it's used to harden soft water.
Wish has great nut milk bags cheap to.
Can you use a slightly worn kitchen towel in a strainer as a nut bag? Domt want to but more stuff.
Hi....... I want to be a vegetarian........
I love how detailed your videos are and how you show what happens if you do certain things.
Thanks, Leo!
Yes me to!
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.
Thanks, Sarah!
You can make sweetened condensed soy milk. I think she has a video showing that. Her videos have helped me so much.
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
gotta love the nostalgia
Top marks for presentation, pace, thoroughness of information, and range. One of the best instructional videos I have viewed!
Glad it was helpful! Thanks so much!
OMG how are you a genius
haha aw shucks
youuuuu!!!
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!
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!!!!
That's so awesome to hear!
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.
thanks so much!
@@marystestkitchen no problem! It's a very well put together video
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!
mmm candle wax he he he he ;-)
This is your best tutorial yet!
Thanks so much, Alex!
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.
you are like a cool aunt i never had
;-)
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.
How is it possible that I found this amazing channel only now?
Good things come to those who didn't even know they were waiting😁
Bes tutorial ever... I always thought your channel was amazing, but you're getting even better.
aww thank you!!
Raissa Ferreira Agree!
great video with good explanation :)
Glad you liked it!
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.
tofu scramble with homemade tofu- WHAT A LUXURY!
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!! 💙
Also I must say I've read about how to make soy milk and tofu but didn't think I could do it. You explain things so well and make it seem like it's not crazy complicated like some books do. I made soy milk thanks to you! Tofu is next
The homemade soy milk version look SO much more appetizing. Thanks for sharing!
You're most welcome! Thanks for watching
@@marystestkitchen Thank you very much for a detailed video 🙏soya milk from the store and Gypsum, will it give thicker Tofu? Because the video had Store Soya milk with lemon juice which does not give a good thick tofu. Sorry if I miss anything in the video.
Gosh I love this channel. Any random tofu related questions that pop into my head that I would normally google (in this case, how DO you make silken tofu as opposed to regular firm tofu?) and Mary always has an amazingly well put together video to answer it! I'm making tofu so regularly now that I'm upgrading from a wooden press to a metal one with a crank - excited 😆.
aw I love the coincidence :-) Thanks so much for the kind words. And congratulations on the new metal press!
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
It's amazing that you can make tofu using acidic solution and basic solution!
Cooking is just chemistry anyways, right? ;-)
Thanks for watching!
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!
Your videos are perfect. Not only informative but entertaining and impeccably made. Subscribed!
what a sweet comment 😊 thank you!
It finally worked mary!! Haha tried diff. Kinds of recipes and it ended up like the ones at the end of your video. This one is much better. Wish i could show you a picture!
i think i might try this silken tofu with lemon juice as a dessert with red beans. Thank you for another wondeful recipe!
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!
i just made tofu with vitasoy plain boxed soymilk (ingredients: water, soybeans, sugar, salt, 4.3 g fat, 7.3 g protein) and a little less than 1/4th tsp gypsum, and it’s pretty good. smooth and very soft but holds its shape and cuts smoothly. next time i’ll use a bit more gypsum because i used less than 1/4th tsp in case it would flavor it too strongly, but it actually added no flavor at all or at least you can’t taste it under the sweet soymilk flavor. it’s sort of a mix between tofu and tofu pudding bec of the sweetness and softness
I LOVE silken tofu! Especially in mapo tofu and a dessert which name I do not know of lmao. It’s basically just silken tofu with a sauce that tastes very strongly of ginger.
Instead of showing one way to make it, you even included more options which I appreciate. 😍 thank u so much!❤
Happy to help!
I tried your previous recipe for homemade tofu and it was so lovely, I can't bring myself to buy store bought. Will definitely try this next week.
Thank you for the steaming step. Some videos never told me to do that.
You're welcome. There are other methods, I just like steaming :-)
That's a really cool recipe. I've already tried making firm tofu - that was great, but I'm not sure if it really worth it, since there's plenty cheap store bought tofu in Ukraine. But silken tofu, my-my, that's something really expensive and exotic. I thought silken tofu is just less firm one and didn't realise why all my silken tofu recipes are failing :)
Thanks A lot. A tiny tip, Try Hawaij spice mix and garlic (originally from yemen) if you want a really greate and "Eggy" scrumbled egg.
I;ll have to look that up! Thank you!
I enjoy listening to you. It's the first video of yours that i have watched. Thanks and going to check out other videos of yours. This helps during Daniel's fast.
Thank you so much :-) Enjoy!
love these videos! Inspires me to make more of my own basics :)
Yay! Thanks for watching, Olivia!
5:15 or as a substitute for yogurt served with a fruit compote or fresh fruit!
sure!
My favorite way to eat soft silken tofu is a bit of natural fermented soy sauce with a bit of the juice off pickled ginger. It’s wonderful when you’re getting over tummy upsets.
yours is the most comprehensive, simplified, tutorial I have encountered, Thank you, I may have to copy the pages by hand so I can't be breaking the copyright laws. You mentioned not to eat uncooked Soy. If eaten raw, it can give you loose B.M.'s. It is because soy contains anti-trypsin factor which blocks off the work of the enzyme trypsin. Simple boiling or heating above 212degF for 10-15 mins will take care of that.
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.
Do u add the soy milk at room temperature or Luke warm temperature to make silken tofu ?
@@pratiii86 Cool/room temp
I love silken tofu with a sweet homemade ginger sauce. It's quite thin it's not a thick sauce and it is so yummy it's good on anything really. But I eat it as a dessert over tofu, silken tofu.
Thank you. I really thought homemade soy milk would require special equipment. It seems like the store-bought milks have an anti-coagulant in them.
I imagine that one could make vegan yogurt from silken tofu. I don't know if one could culture it for the beneficial bacteria.
Have had this on my "to do" list for a few years. Well today was the day (technically started yesterday for the bean soaking part.) Wow this came out great. Thanks for the great video!
Thanks, I had no idea it was so easy to make tofu (of any kind) -- it always kinda intimidated me, so it's nice to see the steps outlined so clearly! And the failed experiments were also helpful to see, because those are the things people are likely to try (and then wonder WHY DID THIS NOT WORK?!), ha ha.
My grandma (I live in Italy) made ricotta with lemon juice and the consistency is the same of your tofu with lemon juice, but she used also salt and a "fuscella" (just google it) to let it drain from excess water! So I guess that with your recipe you can also do ricotta as well!😄
Cool!
Hi Mary, soy is new to me, have been scared of it but I’m going to try your recipes. Thank you
I live in Vietnam where we can buy fresh soy milk and silken tofu at neighborhood tofu shops. I use the lemon juice method to make soy ricotta for my lasagne. My friends can't tell the difference.
Thank you so much! I’ve been looking for a video like this. Just for silken tofu.
I use organic apple cider vinegar as my coagulant.
Oh yeah…technically sprouts are raw beans & sprouts are yummy! 😅
Glad it was helpful!
I always use your first tofu recipe and I'm going to use this one too
that's awesome to hear!
Thank you for doing comparisons!
My pleasure!
You’re the best, Mary!
Loved your style, you make the recipe so easy and fun to follow. Subscribed!!!
Thank you so much!
Loved this. This is why I started watching your videos years ago!
#backtobasics ;-)
thanks for the video, got help in making soy milk and silken tofu and also a lot of knowledge about soy
Add salt pepper and dill to the silken tofu and drag crackers over it. I love it!
Omg Mary you've outdone yourself.
I tried your regular tofu recipe today (I wanted to try this one, but I didn't have the means to steam it, and my beans had already been in the fridge a few days) and it was delicious :) Although due to my past cooking experiences, it now occurs to me that tofu is basically bean cheese, and silken tofu is bean custard, and now I can't seem to get that concept out of my head ^^"
Really good job. I like you giving options. Hope you can also show some recipes with the silken tofu that you made, especially the one using calcium. Thanks!! 👍👍
iconic, we stan a LEGEND who can use store bought soy and almond milk for funsies.
Oh how fun, thanks Mary you make it look so easy. I love silken tofu.
Once you get the hang of making the soy milk, the rest is really easy! :-) Thanks so much for watching
This is amazing!! Thank you for sharing! Can’t wait to try this!
You're most welcome :-) Thanks for watching
When are you going to produce the videos for medium and firm tofu making? Please advise. Thank you.
I always wondered if it's okay to eat store-bought tofu without cooking it or even heating it. After watching this, I'm thinking it's already cooked and ready to eat - - am I right? Thanks so much for this fun video! Thumbs up!
Francie I've eaten store bought tofu without cooking it and I'm not dead haha
Mary, Thanks much for the simple step by step instructions and the comparisons! Had a couple of follow up questions:
What do I do to the final soft tofu (that you have in the glass jar at 8:26 in the video) to keep in the fridge for storage/later consumption? Drain out the water? Add fresh water? Anything else? In your experience, how long can it stay in the fridge this way?
You're most welcome. To answer your question, you've got to eat it in, like, 3 days max. I just put the jar in the fridge; no need to do anything to it.
You have explained this so, so well! Thank you very much! ❤
You are very welcome!
Thank you. I’m new at this and you are a did a great job.
Thank you so much!
Thanks for testing... Id thought about trying all there examples...🤓
You're most welcome. Thanks for watching!
Great instructions. I'm giving this a go.
Hello😍 I am now your new subscriber Mary, thank you for sharing your homemade Silken tofu
Thanks and welcome
I tried this. Soaked the beans for 12 hours at room temperature, Blended for 20 seconds and the grit was already VERY fine and some actually came through the bag a bit during extraction. Extracted the milk. Ran out of time an had to put the milk in the fridge overnight. Pulled out three cups of milk the next day any allowed to come to room temperature. Heated water to a boil in a dutch oven fitted with metal stand-off strainer. Added 3/4 tsp of food-grade gypsum to a 3 cup ceramic container. Add a bit of the soy milk and blended with the coagulant - then added the remainder of the 3 cups of soy milk and stirred to mixe with the coagulant. Put the container in the strainer (water was already boiling). I let it steam for 10 minutes covered. Removed the dutch oven from the heat and let stand for 10 minutes covered. Pulled the container from the pot and allowed to cool. Again ran out of time and had to put the container in the fridge over night. Turned out the tofu the next day. Only about 25 percent had turned to tofu, the remainder was like loose pudding or very thick soup. Not sure what to do. This took a significant amount of time, so I am reluctant to just try again without making some kind of adjustment. Anyone have ideas?
Sounds like incomplete coagulation. Did you try steaming for a longer duration?
@@marystestkitchen Still had just shy two cups of milk left so I tried again with 3/4 tsp of gypsum. Cooked for 17 minutes and a allowed to steam an additional 17 minutes off heat. This time i definitely got tofu. Perhaps a little more substance that store-bought silken tofu, but not not excessively so. It was definitely soft and plyable. Works perfectly for smoothies - which is what I need it for. Thanks so much for the suggestion.
@@josephbaiocchi8351 yay! Love that you found the way!
Awesome!!
Wow! Great experiment now I know, thanks!
Great video! Can't wait to try.
Thanks, Julie! Have fun with it
Thanks for using a high power and a regular blender. Thats very good thank you 👍
Awesome video
Thank you so much
I have two packages of silken tofu in my fridge right now, and I'm not really sure what to do with them. I was planning on attempting a nut-free version of cheesecake bars based on a cashew recipe, but I would like other ideas. I've always done scrambles with extra firm regular tofu, because that's what I keep on hand, but I'll try with the silken. This is a great recipe so that I don't have to make a special trip to buy it, if I do come up with more things to do with it.
Edit: I make my tofu scrambles with adobo seasoning, paprika, nutritional yeast, turmeric, soy sauce, and salt and pepper. Sometimes I'll mix in a pinch of black salt right at the end so the taste doesn't cook away.
mm cheesecake sounds good! Do you have the Mori-nu packaged silken tofu? I love it for sauces. If you have the kind packed in water (more like this kind), it's perfect for Mapo Tofu or a scramble :-)
It's packaged in a little box. I don't recall the brand. I bet it would make a very nice creamy texture for a sauce, maybe even a pasta sauce. I wanted to experiment with it since so many creamy vegan recipes use soaked cashews and my husband has a lethal allergy to nuts.
I often like to have silken tofu just as is with a soy sauce mixture (2 parts soy sauce to 1 part mirin, half a teaspoon grated ginger, teaspoon of chopped chives and half a teaspoon of sesame oil) then I like to sprinkle some japanese rice seasoning or furikake - vegan version of course!
With a side of steamed rice of course.
It's really refreshing in Summer.
Soondubu jjigae is really good with silken tofu
Sounds interesting ...m so happy n thankful for such detailed explanation... can't wait to try this...soonest i'll pen down my experience of it...👍
In Philippines we called it taho/soft toffu top with tapioca and caramel is the best
I use white vinegar for making tofu and I use it the same way that I would use nigari; I can't taste the vinegar at all. Have you ever used vinegar? What are your thoughts on this? I love your channel btw!
Thanks for this video! ... I have recently found I’m in Love with silken tofu! Lol ... I cube it up sprinkle it with cinnamon and put it in my green smoothie bowl 😁... I’m excited to try making it homemade 😁🙏
ooo nice!
Very detailed!! Loved this recipe ❤️
Just a note, turmeric is not just for colour, it's very good for you. In order to be activated, though, it must be directly accompanied with ground black pepper.
Love love love and appreciate you, Mary!🤗😘
Nice. Love your videos.
I adore your videos.
Thank you so much, Shoshana
Truly awesome. Just what I needed. Thanks
You videos have inspired me to make my own. Made a pressed one last week and silken today. The pressed was very good, I LOVED the flavour and texture. I made both with lemon juice, so wasn’t all that happy with the silken, but I will scramble up some and see if I like it that way. If you were going to duplicate the egg/tofu in a tube, would you scramble an egg in just before cooking?
You are amazing Mary!
Question & Comment - Great video Mary! I like the boil option, definitely saves time on the over nite step. Question - I didn't added enough water so the milk is very think - YUMMY, but thick. It's cooled over nite but can I still add water (with a light boil probably) without ruining the soy milk? Or, should I call it a lesson and take the batch directly to tofu?
Try both! Thicker soy milk makes a different texture silken tofu. You can see which you prefer :-)
Thank you! I just made regular Tofu for my 3rd time. I was wondering how to make silken. Fantastic.. I won't have to buy it again..
Sweet!! How perfect :-)
Wow, I wanted to make Dangos but am in Nigeria so I can't find silken tufo, am gonna let you know how it turns out. But I think I want to make mine with gypsum
good luck!
Thanks for this! This is really helpful with trying to save money and wasting less
Excellent explanations
Out of all Soft Tofu/Taho recipes this one is my favorite! 🤟🏻
That's wonderful! Thanks for watching :-)
this looks so good
Could you use lime juice from the bottle as well or only lemon juice ?
I think lime could work but I haven't tried it myself
I always use silken tofu for White soondubu jjigae as well. It's just him just to me oh man
oooo that's nice!
I was wondering if anyone else does this