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In Part 1 of the Soybean Saga, I have showed you how to make your own pure, fresh, preservative-free, yummy soy milk. Tofu is basically soy milk that has been coagulated with the appropriate addition of a harmless chemical. Tofu is extremely low in calories, saturated fats, and carbohydrates, is free of cholesterol and is an economical source of protein in a vegetarian diet. It is very quick to prepare and easy to use. Usually, most part of the soy milk I made is being turned into tofu, just a glass or 2 left for drinking. If there is one thing I love more than drinking my nutty, flavorful soy milk warm straight from the pot, it should definitely be the creamy, beany, freshly made silken tofu with a dash of soy sauce. Some complain that tofu is totally flavorless. I agree, totally. Yes, it is bland, but that is its unique beauty. Can you find other ingredients that can be as versatile as tofu? Some are born with a golden shiny hair like a sun. Some are born as hazelnut brunette. In this post, I will describe the way of making tofu in my kitchen, plus almost all you need to know about homemade tofu. I have tested making tofu with many different methods without many successes. This is the most sure-fire one in my kitchen. The control is totally in your hands. Excited yet? I know that the following will be very long to absorb, but I did try my best to make everything as clear as possible, so keep up with me, will you? Subtract this size amount of gypsum to reach 2. For some reasons, maybe it is the uncertainties in the home kitchen environment and the lack of quality measurement and management, wow, I am talking big, baby! LOL My tofu has come out a bit different from each other from time to time. Sometimes the tofu was a bit too firm and lost some of its volume, other times it was soft and watery. Sometimes it was a bit grainier. Sometimes the curds were smooth and creamy. It is, of course, sounds very risky, but whatever the outcome turned out, I always eat them all up because they are so delicious. It will still totally be worth it, one way or another, and with some practices and experiments, may we find the golden rule for our own kitchens. Strength to pick up a big pot of soy milk and do all the pouring and pressing work. Carefulness to not burn yourself into process of handling boiling hot milk or tofu. Speed to process the tofu as fast as possible. Patience to wait for the silken tofu to set without peaking for 20 minutes; to wait for water to be pressed out of the tofu mold. And passion to try again if couple of first times does not turn out right. Do you have all the qualities? Time to get scientific! There are a lot of different coagulants for making tofu. Among them, the 5 main sources that usually use at home making level are:. Use the food-grade gypsum, not the kind used in construction business or as cooling medicine in Chinese Oriental Pharmacies. Gypsum may be found at the Chinese grocery stores in your areas. I must say that making tofu out of this coagulant, quite easy. But when it comes to silken tofu, Gypsum has a quite narrow window of success. Too little and the soybean milk just remains a thick, slurry milkshake. Too much and the soy milk curdles immediately and your only choice is to drain the water and press it in a mold to make normal tofu. So it is fatally important that you measure your beans and coagulant very, very precisely. I highly recommend using weight measurement rather than using teaspoon or cup. One tofu expert have taught me their ratio, 1 kg good dried soy bean : 17g Gypsum. Some claim that consuming Gypsum will cause kidney stones. I afraid I have to break this myth once and for all. Infants and toddlers need less, around mg to mg while children, teenagers and seniors need more, around mg. Each liter of silken tofu approximately 4 cups or g of extra firm tofu or g of medium tofu made by gypsum contain around mg 1g of calcium. It means we have to consume each of all these above, in order to reach out body need for the whole day, not to mention triple, even quadruple or more of that, for a long, long time like each and every day for many years in order to have those funky jewels in your kidneys. No more unreasonable fear, OK? More importantly, the magnesium based coagulants are easier to use because it has power to cause the separation of soy milk into curds and whey to happen more quickly, and more definitively than with a calcium based coagulant. For this recipe, if you wish to use Epsom Salt, exchange 3g of Gypsum by 1tsp. Epsom Salt, diluted in 2 tbsp. So to make tofu, buy nigari from tofu and soy milk making oriented sources. For this recipe, if you wish to use Nigari, exchange 3g of Gypsum by 1 tsp. The final products made with lemon juice or vinegar will yield a bit of sour, interesting taste. In the past, Vietnamese tofu manufacturers used a mixture to coagulating tofu, not pure lemon juice or vinegar, but the sour whey extracted from the previous batches. You did not get it, do you? Me too. Sometimes I lost it. OK, let me try again. Firstly, they will do a batch of tofu by pure vinegar or lemon juice. After coagulating soymilk, they will have a clear soy curds and soy whey — yellowish water that have milder but still sour taste. This soy whey will be the coagulant for this next batch of tofu. For this recipe, if you wish to use Lemon juice or vinegar, exchange 3g of Gypsum by juice from one lime about 60ml or 2 tbsp. However, do not expect silken tofu out of this coagulant, not possible. Pure GDL is usually in form of white odorless crystalline powder. Natural GDL is commonly found in honey, fruit juices, and wine. It is now commonly used in making commercial tofu. GDL is usually used for making silken tofu because it is easier to use, more tolerable when it comes to texture, but not taste. If you add too much GDL, the final result will be firmer but it tastes quite sour, like spoiled milk. GDL also gives a smoother, more jelly like texture, while Gypsum gives a softer, more custard-like texture. Hence, more choices for me. I am a very honest person. I did not have many experiences working with those two, either. Of course I want to be economic when it comes to cooking. Her experience with it was not satisfying. But I think I kinda know the problem , thanks to many own attempt, and failure of course in the past. To make long story short, this curdling problem happens when the amount of coagulant is too much for the amount of soy milk. And this can be caused by 2 things:. Well, I must say, this is a very vague topic. This really depends on the type of beans you use, the techniques you use to milk and cook them. If this problem happens to you, I suggest that next time, you try to blend the beans more finely, squeeze them a little harder to get all those precious juice out. Or try using a little more beans for the same amount of water, maybe add about 50g more. This again, is kinda uncertain for amateur for us. As I said above, Epsom or other coagulants that I have not have the chance to experiments has quite powerful setting ability comparing to gypsum that I tried , I recommend you to experiment with this matter, by reducing the amount of coagulant little by little, to see how it going. Next time, together with working on your milking techniques to improve the soymilk thickness, how about trying a tsp. Ah, one more important thing is to make sure your blend the coagulant with the hot soymilk as fast as you can. The process should be done in about second. I know, it is frustrating and time consuming to make tofu, especially silken tofu. And it is event more disappointing when all that hard work did not turn out as well as you expected. But it is alright, we are all enthusiasts who are willing to learn, not pros who has to do it perfectly all the time. And I think this is specifically true in cooking and baking. Of course there are ones that are blessed with exceptional taste buds or skillful hands, but we can all get there if we want it and try hard enough. Please do come back and give comment, feedback on the recipe, I am more than willing to help and learn. I am now having a 22x11x5cm wooden semi-pro tofu mold to serve my obsession at making the perfect tofu. It works perfectly in making tofu from 1 to 2 liter of soymilk in my recipe; final result is about maximum g of firm tofu each batch. Here is some ways to make yourself a tofu mold, aside from buying it if you can:. Build a wooden frame from finished 1. The open frame can be square of approximately 15x15cm 6-inches by 6-inches or rectangular of 22x11cm 8. Build 2 pressing boards removable from the same lumber. The dimensions of the top should be 0. Tap 2 lumber sticks across the bottom of the frame to hold the bottom board. The top board has a handle for easily removing when the tofu is done. I used to do this all the time before buying the current one. Like in this picture. Of course you will not have a square pieces of tofu out of this kind of improvising mold, but it still make decent tofu. Whatever technique you choose, just make sure you have a lid, or a board, or a dish that fit inside the pan, strainer, or box dimension, act like the top board of the tofu mold. Again, follow this recipe to make your own fresh soy milk. Then continue with these steps. Reheat the rest of your fresh homemade soy milk at medium heat to a boil, again. Stir every 1-minute to prevent burning at the bottom. Step 2: While the soy milk is being reheated on the stove. Time to make your coagulant mixture. Dilute 2. Step 3: When the soy milk is boiling, turn off the heat, and let it sit on the stove for 5 minutes to cool it down to about 85 degree Celsius. This is important because the Gypsum require high temperature to activate the coagulating power. Now, pour the coagulant mixture into the other prepared big pot, NOT the soy milk pot. Shake the pot in circular motion to have the coagulant evenly coat the pot side. Cover the pot with coagulant mix, make sure all the side are well coated. Step 4: Now this is a very important step of the tofu making. You have to arrange the coagulant coated pot onto a chair or lower surface than your kitchen counter. Make sure that it stay very sturdy on that surface because we gonna do some serious pouring. Look in the series below. Prepare a heatproof spatula near by the chair where you can easily find and reach. And also, set up this chair-pot system somewhere in the house, near the kitchen, where it can stay very still and unharmed without conflicting with your daily chores for the next 20 minutes. Step 5: Now that your soymilk is simmering it is super hot, so be careful! Now you are standing on the floor, with your body facing the coagulant coated pot. From 40cm above the chair surface, you want to pour the hot soy milk into the pot very fast , and very forcefully. Get closer to the coagulant pot at the end of the process, like shown in this series. I made this series in Microsoft Word, can you believe it? Now, grasp the spatula, give the soymilk-coagulant coated pot 2 or 3 quick but strong stirs, make sure the spatula reach to the bottom of the pot. Step 6: Now immediately close the pot lit, lined with a dry clean kitchen towel like shown in the picture. This is to absorb the steam evaporated from the hot soy milk in order to prevent them from liquidized and drop back into the coagulating tofu mixture, and annoying it. You must remember that the soy-tofu mixture in this pot right now is really, really fragile. Treat it like a thousand-of-euro Swan made by Swarovski crystal. Patiently waiting for 20 minutes will be fully rewarded. I promised. Step 7: While waiting for the silken tofu to set, prepare the tofu mold near the kitchen sink. Make sure that the inner board is in if you are using a wooden mold like me. Line up your mold with prepared cheesecloth. Line the mold with cheese cloth, fit every corner. Step 8: 20 minutes are up! Open up the lid, now please. We did it! See how it is beautifully set? The first time I made this silken tofu to happen, I was so happy, I jumped around the apartment, closed the lid, opened it; touch the tofu, and repeated the whole cheering process all over for like 5 times. Tofu curds stick to each other, ONLY when they are still hot, very hot. Therefore, you have to work fast, really fast, to transfer those beauties into the mold for instant pressing. Step 9: Put the mold into the clean, non-watery sink. Use a spoon with thin edge I cut of half of a soda can into a scoop form, the edge needs to be sharp and thin, in order to easily cut into the silken tofu without shattering it , to scoop the hot silken tofu out of the pot, into the mold. Work fast! You can eat this right now, with a dash of soy sauce, or the regular like I usually enjoy, with ginger brown sugar syrup recipe after the instruction. Eating this silken tofu is like tasting cloud in your mouth, literally. It is so smooth, so soft, and so fragile that it just flows into your throat like a wave of air. Step After scooping all the silken tofu into the mold, you want to use a knife to run some line across these curds or grasp 4 corners of the cheesecloth, lift it up and shake it a little, in order to give ways to the pitiful soy whey the yellowish water that splits away from the curds when they are broken that trapped in the layers of curds; in order to achieve a baby-butt smooth, non-holey texture in your final tofu. Step Now cover the surface of the curd with the cheesecloth, like this. Do this very neatly! And again, work as fast as you can to keep the curds very hot. Step Put the top board on. Press down very hard, but use even forces among every corner of the top board, to get as much soy whey out as you can. This is also to make sure that the curds are well introduced to each other. Using your body force to press out as many initial whey as possible. Step Use heavy objects like books, or rocks to make the pressing system for the tofu. I used my enormous wine bottle, like this. You want heavy objects, about 7 to 10kg in total. Make sure that the system can stand on its own in the kitchen sink, and distribute an even and heavy pressure on the top board. Step Now all you have to do is wait. Keep up with me, OK? The heavy pressure applied on the top board will stick the curds together, and squeeze water out of the tofu curd to make them firmer. You have total control on how you want your tofu to come out. It is the timer in my kitchen, due to the weight of my wine containing bottle. If you have lighter objects no less than 6kg , you might want to wait about 5 minutes longer. If you have heavier objects, you can proceed with the next step about 3 minutes sooner. Check by peeling out the cheesecloth and press, if the tofu is sticking to the cloth, it is not done. Step After the desired waiting time, you are now granted to open the cheesecloth surface. Here is my tofu, still in the mold, though. Make cuts in the tofu to the smaller desired size, because it would be risky to get a full size tofu block out of the mold. I cut mine into 4 rectangles. Make some cut into the tofu for easier removal. Now what you want to do is to get the mold out of the sink, fill the sink with very cold water. Flip the tofu out of the mold. Today I want to make medium tofu. So I kind of went a bit overboard with the time, 33 minutes to be exact, so my tofu is a bit to the firm side, but no biggies, still great for us. La la la! Mine weighed at g of firm tofu. It is almost triple the amount of soybean you used, right? Last time I did this; g firm tofu out of g soybeans. Here is a picture of one time I made both soft and firm tofu. Look at their size and see the differences. Can you believe they are made from the same amount of soybeans? Remove from heat and cover to let the pandan leaves and ginger infuse the sugar syrup, for 20 minutes. Hehe, have you noticed the reflection on the ladle of me holding the camera? Coconut Milk sauce Vietnamese Style. Boil coconut milk in a sauce pan. Dissolve cornstarch in water, pour into the boiling coconut milk while constantly stirring until thicken, custard-like. Let cool. Use a thin-edged spoon to scoop the freshly made, hot silken tofu as thin layers out in the serving bowls. Here I want to show you the texture of my silken tofu. Gently pour the warm ginger sauce over the tofu, follow by a spoonful or two of coconut thicken sauce for a Vietnamese flavor. But yeah, I have been totally ignoring you, my dear readers, and this blog for the past 3 days, and it is weekend. I feel very sorry. So let me make it up to you, OK? You want a sure-fire silken tofu dessert? You just want to enjoy it chilled? So here it is, a chilled silken tofu dessert recipe. No complicated cooking or gypsum needed! With Gelatin — Dissolve the gelatin powder by sprinkling it over 1 tbsp. Set it aside to spring for 5 minutes. When it is about hot to touch, take it off the heat source and pour in the gelatin paste. Whisk it to dissolve for a minute, make sure the gelatin melted and contributed well in the liquid. With Agar Powder — Divide soy milk into two portions ml. Pour one portion ml into a saucepan and heat it up over low heat, stir to prevent burning. Dissolve agar-agar powder in ml portion and mix well. When soymilk in the saucepan turns slightly hot, gently pour in the soy milk and agar-agar mixture into the saucepan, stir to mix well. Stir from time to time, cook for about 5 minutes over low heat with constant stirring. Turn off heat when you see bubbles on top but not wait until it boil. Pour the hot soy milk mixture into a large bowl, containers or ramekins. Skim off the bubbles on top. Cool it down to room temperature, skim off a thin layer of tofu curd on top, if there is and chill it overnight in the fridge, cover tightly with a plastic cling wrap. Next morning, scoop it out in serving bowls as thin layers, serve with chilled until very cold Ginger syrup and coconut thicken sauce, if you prefer Vietnamese style. Thanks to Table for 2 and more. Another bribe for my faithful readers who keep up with my usual long post till now. J Here is another easy, no hassle silken tofu recipe! Wonderful for savory dishes, no gypsum needed, just eggs and you are good to go. You might know this little tube here, it is egg tofu package sold commercially. Mix eggs and soy milk and corn flour mixture evenly. Mix in salt and sieve to remove any bubbles and egg white strings. Pour mixture into a pan or a heatproof container that can fit in one of your big cooking pots. Cover the container with plastic wrap or lid. It is best if you have a glass, or ramekin, or heatproof silicon pans. Metal pan will heat up very quickly, which leads to high chance of curdle up your egg tofu. Steam for 15 — 20 minutes. Remember, at low heat! Set aside to cool and keep in refrigerator overnight. Remove and cut desired size pieces. Now, eat it, fry it, enjoy! Egg tofu has a milder, less beany flavor than normal tofu. Its texture is silky-smooth and slightly reminiscent of eggs. Because of its delicate texture, cooking egg tofu must be done with a light hand. Now to conclude this never-seem-to-end post, I just want to add one more thing: how to store your homemade tofu. Once your final product is done, keep it the unopened tub in the refrigerator until ready to use, it will be OK for about 2 days. There is a better alternative: to store it in a sealed glass or plastic container under a few inches of water and some pinches of salt. It will last for about 5 days with daily change the water in the container. Freezing tofu is also an option and only thaws the needed amount for each use. Here are more tips I found very interesting. If you have any questions, comments or recommendations concerning this matter, please feel very free to contribute. I would really appreciate that and try to respond to my furthest knowledge limit. Since living in Uk though is easy to buy from chinese store, but i like to learn how to make it as i love my home cooked foods. Then i began to search and found yours is the best description. Is clear explaination easy to understand has picture with every of the instruction. You also share you your thought for others who do not know some ingredients that they have not known, from there you explain very clearly. I then give a try with patience , with your pictures each of the instructions i have followed it and i have it sucessfully make the tau fu that I have always wanted to learn. At one point i have got wrong because i have added in too much water and not enought soya milk for the gysam to coagulated I then realised i have make this mistake. Three years on i still make the tau fu and even up to date. I love to eat tau fu fa with ginger brown sugar syrup, which i will be following your recipe in your post. I have booked marked them of all your recipes and even write down to bring to the kitchen whenever, i want to make tau fu. I just wonder this author is he or she and would be interesting to know which country he or she lives. Would love to see author picture, love to know this is the person who has great talent of teaching to others who wants to learn cooking. At some point soon i am returning to Malaysia for good but i will still want to make the tau fu but do not know wil it be easy to buy gysum from the store. Like Like. Hi Miss Tan, it really warms my heart reading your lovely lines and that my recipe is giving you more joy in the kitchen, thanks a lot for your kind words. Many thanks again for the comment, it really made my day. Hope you and your family are healthy and happy, wherever you are, Miss Tan. Hi, how is it possible that I get only around g of tofu from g dried soybeans and 2. And when it coagulates it behaves similar as with vinegar yellowish water at the surface and tofu pieces below. Do you have any idea of what could I do wrong? I had around g of okara left and 2 liters of soy milk before boiling. I must say that unfortunately It is entirely possible that you made only that much tofu with the same soybeans and coagulator as I did. Why would that be? Please experiment with grinding the soaked beans finer than you are now or increasing the amount of beans or different type of soybeans. Based on my experience, if with the same amount of gypsum but your milk behaves like described, it is probably too thin…. I just yesterday was talking to a friend about tofu and I decided to look into making my own. I am vegetarian and like to eat tofu almost everyday. I want to do this properly and be successfull and I know that I will be able to with all your information! So I want to get a Tofu Press — I looked online and saw some nice wooden Japanese presses — where did you get yours? Thank you so much for sharing your knowledge with everyone and for providing such detailed instructions! If you ever need any help with making bread or patisserie please let me know if I can help you — I work professionally in this area and I trained and worked with many of the best bakers in France which means some of the best in the world! Thank you sooo much for your kind words, really appreciate it. I believe strongly in sharing my experience so that others could follow courses, make progress in shorter time and enhance it further. Just make sure you buy the one with invertible bottom for better release once done. Anyways, now to think about it, if you are not too fond to explore tofu as fast as you can, I have a friend who will travel to France Paris early September, I could gift you a mold. Let me know if you want to. I bought a nice Japanese wooden tofu mould but have not used it yet as I have had no time to try out tofu. I am just refreshing myself now as I want to make tofu in the next few weeks — I have 5 kilo Organic soya beans ready. I just need to buy some nigari. Bread — email me silverbluesnow gmail. I dedicated years of my life to making sourdough bread so I can help you! Great that you are working with a tofu maker in Vietnam — are you going to do a blog post on it? I know you might not be reading comments I but I will give it a go. I made tofu twice, first first time with Nigari and second time with vinegar. Both times soya milk curdles were really thin, I managed to make tofu but it was not like on the pictures or videos I watched when other people made tofu. Could you tell me what I might be doing wrong? One small question, was your soy milk homemade or store-bought? Most of the time thick homemade soy milk yields the most curds, and the quality of the soy milk really plays an important factor in the tofu quantity and quality. That is a great post. Thank you so much I learned so much. I used Food grade Magnesium chloride flakes. I got a similar consistency. I was not trying to make silken tofu. But I pressed it and I got a very soft tofu. It was really tasty and it tasted just like Morinaga nigari tofu. It was a big mess. I first strained the Okra after blending it. Then I assumed I had to boil it before straining it so I added it again. Then I had to leave for some work and My mom just came in so I told her watch the pot. I just need to simmer this for 20 minutes. She had tried making tofu once it was a big mess. I told her if it get too thick add water or stop the simmering. She has not idea about tofu when I came came back I saw a thick Polenta like mixture in the pot. So I took it out added lots of water and boiled it again for 5 minutes. Until it became the consistency of soy milk. Then I added 1 teaspoon nigari to a liter of Soy milk. Guessing from your measurement which is 3 teaspoons I guess I added to little. After I added the nigari I kept it only for 5 minutes. I later heard and read from other places on the net that they keep the nigari to cogulate for 40 minutes. I have to try it next time. Any thoughts on what I said Please share. I really want to make this silken tofu kind of pudding. What do you think of GDL is it worth making tofu with that? I bought some fresh soy milk from a chinese supermarket. It had few ingredients, just the soy milk and an antifoaming agent. I drank a little and it tasted like it had not been fully cooked as it still had some grassy taste. A couple days later i noticed it and 2 other opened packages had set into tofu fa! I scooped it and thought to myself… saves me the effort of making it into tofu fa. I added hot sugar syrup and it did not melt like gelatine or agar tofu fa. Unfortunately it was not the winner i thought it would be as it still tasted grassy. I heated up the remaining set soy milk and planned on using gelatine to turn it into tofu fa but it never fully melted, even after i blitzed it with a blender. It curdled and i had to throw it out sadly. That company must still be amateurish in making their soy milk as it is a new offering. Sadly it is the only unsweetened chinese style fresh soy milk that is sold here. I usually use vitasoy with gelatine or agar but i wanted to use gypsum to make it into a hot dessert. It set better than western supermarket soy milk which remained liquid but still it was off the mark. Will keep trying with the remaining vitasoy and different coagulants. I am so lazy i want to avoid making the milk myself if possible. I have observed the same phenomena with my own homemade soy milk, there must be some natural coagulation in soy bean that causes it. The result does not demonstrate the same characteristics as soft tofu though, sadly. And I suspect that that soy milk is somehow spoiled and actually no more good for consuming. Thanks for the reply. I actually purchased that same brand subsequently and have made it successfully with gypsum now. I got the balance just right and i have it all the time. I have to stop myself consuming all the 1L of the tofu fa in one day! I was going to make more today but i accidently used up all the gypsum dusting my mochi… i got it mixed up with the tapioca starch! So i have to wait on more arriving. I only have nigari left but i only used it once and i think the amount was not right. I think you are right in that it spoiled as i noticed a pack i had for a while coagulated as it was in the milk section of the fridge where it is not as cool. Hi rose! When i made the cold tofu dessert with agar agar powder, there was water that formed on top of the dessert the next day. How do i prevent that from happening? Thank you. I notice that as well whenever i use agar for tofu and think you might just have to live with it as it oozes out water. When it is cooling you might want to leave it uncovered so the steam does not condense on it and that will at least reduce one source of moisture. I notice that in the traditional gypsum method of making tofu fa they use a starch to help prevent water leaking. I wonder if that would work for the agar method! Hi Michelle, I suspect this is because the water evaborated from the hot soy milk hit the cooler lit and drop down to the jelly surface. Have u try put a clean dry tower between the lid and the jelly to prevent that? Hi Rose! Started silkentofu experiment yesterday with storbought soymilk. It is made from cold milk, mixed with gypsum in water, then steamed in small portionsglass. First round I made homemade milk but the taste was not ok. Now I know why: I soaked it for 24 h! Just have to run out and brag some soybeans- eko of cause!! Tanxs a lot!!! Sorry I has been slacking with blogging for a while now. But I believe there are plenty from vegan food bloggers around. I liked Part 1 on making fresh soya milk also learnt that we call it soya rather than soy in the UK , particularly liking the two part process for milking. My attempt at silken tofu or tao foo fah was not successful. I used 2. There was a tiny layer of set tofu right at the bottom. Reading your post again, you mention an expert said to you that 1kg dried soyabeans should use 17g of gypsum which is a different ratio. Sorry for the late reply. I must have missed your comment. I think the tofu making is always a tough subject to master, even now, sometimes I failed miserably…. I think my soybean to gypsum ratio is a good one to try out. Because if you use liter measurement of soymilk, it might alter the tofu result much depending on how thick the milk actually is. If you know what I mean… For instance, your last attempt, maybe the milk was too thin for the gypsum to work its magic? A good tip I could giveaway now is when milking the soy bean, blend them finely, then squeeze as hard as you can to make the most of it. Saw you post now just now. I wish I have found it earlier. I have been trying to make the tofu dessert at home myself as well. I have a quick question, do you think the soya bean flavor and the texture of the tofu would be stronger if I change the bean to water ratio to I am trying to make the tofu dessert a bit firmer toward pudding like texture. Any suggestions? If you reduce the water, of course the dessert gonna be firmer and taste stronger this is not very intense, though. But watch out for the coagulant ratio as with as much as what I suggested in the post for 1. Tried your recipe for the dirst time yesterday which I followed to a t. Must say that my third attempt used 2 different blogorecipes on home made tofu was a success. Thank you for your excellent and reproducible recipe. Pingback: Life oh life « The not so straight forward life of a dental student. Thank you for your kind words, Thomas. I hope you try out this recipe and let me know how it comes out. This is an epic post. So, this is a timely post, thank you for sending this out to us. Thank you for your kind words. I hope you luck in the kitchen with tofu making. Just wanted to thank you! I used magnesium sulfate and unfortunately it curdled, but still my main goal was normal tofu — if slilken happened that would just have been a plus. Anyway by your recipe it seems to yield a little more tofu still draining now and I used less water and magnesium. Any thoughts? Thank you for trying out my recipe. I am glad that you anyhow have achieved your goal, and yield more tofu from less of those costly coagulant. Of course tofu is such a tricky dish to master that, though I tried more than 20 times with and without successes, my self-learned knowledge is limited. However, I will try my best answer your questions. As written in the post, tofu sticks together only when heated to high temperature. I think the accurate amount of coagulant for each recipe is very important, using less or more than stated in each one will all lead to failure. If you use more than stated in the recipe, the soy milk will be coagulated super quickly, making the resulted tofu harder and smaller than it should be; furthermore, it is impossible to make silken tofu then. It was very helpful! I am glad to be helpful, :. How did the result from the recipe? I am sooo excited to hear more about it. Anyways, you advices were very helpful so thank you again… and again :p. You are warmly welcome Georgiana. I love your blog! I stumbled across it looking for a recipe for tau hu. Will let you know how it goes. Thank you for this! Thank you so much for your kind words, Sheila. I am very much appreciate it. I hope to hear feedback from you soon once you try this recipe. So I tried to make the silken tofu today and it did not go well. The tofu set but it was all lumpy, I think curdled might be the word? I used 1 tsp of Epsom salt rather than the calcium sulfate. Any ideas what went wrong? Sheila x. I am sorry to hear your experience is not as nice as you expected. And this problem can be caused by 2 things:. This really depends on the type of beans you use, how to milk and cook them. I suggest that next time, you try to blend them more finely, squeeze them a little harder. Just to make sure, cook them a little longer to evaporate more water from the milk, this might yield a little less tofu, but well, it is for the best. As I said in the post, Epsom has quite powerful setting ability, I recommend you to experiment with this matter, by reducing the amount of epsom little by little, to see how it going. How about trying a tsp. The process should be done in about 5 second. I know this is exhausting and complicated, but it will all worth it. Plz do try again and keep me updated with the result. I wish you the best of luck. Hi rose thanks for our feedback, I will take into account everything you have mentioned and will give it another attempt. I also have some gypsum but thought I would go with Epsom as it did not have such a narrow window for success. I will keep you updated, thanks again. E cam on chi. Tai lau lau moi update bai vo nen co lam chi tiet 1 lan cho moi ng co nhieu thu de doc. E thay chi cu thu lam di chi, coi e viet nhieu vay chu lam that ra k bao nhieu thoi gian: dem ngay 1 ton 5 phut rua dau ngam dau, ngay 2 xay xay vat vat tam 30p, xong nau sua dau tam 45p nua, la co sua dau nanh roi. Sua dau soi 1 cai la bat tay vao lam tau hu lien hay de ngay hom sau deu ok. Thank you for stopping by my blog and for following my new posts I love how detailed your post is, I have been curious about tofu and now I know where to come if I ever decide to make my own. Thank you for all the info and the step by step. Your blog is very diverse and have a special cultural aspect in it. If you decide to make tofu, I would love your comments and recommendations on the recipe. Looking forward to that. Thank you for your constant support. Hey there, can I just put the entire thing in a thin muslin cloth and twist it to remove the excess water, and then hang it for a while….. I mean as an alternative to the mould? And does the taste differ if I add few lemon drops instead of the gypsum? As I said in the post, you can substitute gypsum by lemon juice as the amount I stated. But then, of course you can try hanging it up for a while, but before hanging, I suggest using hands to squeeze initial water out of it first. The silken tofu with ginger syrup sounds delicious. Very interesting post, Rose — I always learn so much when I visit your blog! Thank you Korena, I want to be as detailed and informative as I can. So, I am very surprisingly pleased that you enjoy my posts. I hope to hear more from your kitchen if you ever make tofu. Thank you very much. Chi chi di du hoc thoi, chu chua tinh den ch dinh cu. E dang hoc o VN ah? Chi thay e viet rat on do, keep up with good work e. Chi thich cach e chup hinh, hihi. Dac biet thich cai hinh cua post paparoti y. This site uses Akismet to reduce spam. Learn how your comment data is processed. Cooking Diary — Log 8 — Homemade Tofu texture. Gypsum powder source: bakingquinn. Epsom salt source: al. Nigari source: publicradio. Lemon Juice source: health-tips4. GDL source: wendyinkk. My Tofu mold. Boiling soy milk. Prepare the coagulant mix. Pouring Soy milk Series. Stir immediately. How I cover the silken tofu pot. Silken tofu and my finger. Scoop out of the pot. Scoop it into the mold. Before pressing. Neatly cover with cheesecloth. My pressing system. After pressing. Flip the tofu out in cold water. Peeling the cloth out. A new record, YAY! One time I made both soft and firm tofu. Ginger sauce ingredients. Let it boil. Finished Ginger Syrup. My Silken Tofu texture. Pour ginger sauce over silken tofu. Commercial Egg Tofu source: ingredients. Storing Tofu. Homemade Tofu. Rate this:. Like Loading I want to thanks the author of its great talent and throught geniune teaching Like Like. Hi Joanna, I must say that unfortunately It is entirely possible that you made only that much tofu with the same soybeans and coagulator as I did. Based on my experience, if with the same amount of gypsum but your milk behaves like described, it is probably too thin… Hope it helps and keep me updated how it turns out. Hi Rose I just yesterday was talking to a friend about tofu and I decided to look into making my own. Soybean Saga. Once I get started I will let you know how I get on! Bye Rossa Like Like. Hi Rose Sorry I am so slow to respond — I seem to be too busy all the time! So of course I am going to reread your fantastic blog before I start!! Nice to talk with you! Rossa Like Like. Hi, I know you might not be reading comments I but I will give it a go. Let me know, Rose. Hi Bish Chan, Sorry your comment got buried and not replied until now. Hi Rose Thanks for the reply. But thanks for everything as i can now regularly enjoy hot tofu fa. There is less water when i make it with the gelatine method. Hope it help and keep me updated. Hope it helps and keep me updated, Rose. PS Did You post any okararecepi? Thinking of making vegoburger… with an asian twist? Hi Ulrika, Sorry I has been slacking with blogging for a while now. All the best, Rose. Hi Rose, A fantastic detailed post on all kinds of tofu. Totally have bookmarked this page for reference. Any suggestions for my next attempt? Best, Elaine Like Like. Hi Elaine, Sorry for the late reply. I think the tofu making is always a tough subject to master, even now, sometimes I failed miserably… I think my soybean to gypsum ratio is a good one to try out. This is just my 2-cent to look at this. Let me know if it works for you. Hi Rose, Saw you post now just now. Thx Ted Like Like. Hi Ted, If you reduce the water, of course the dessert gonna be firmer and taste stronger this is not very intense, though. Dear Rose Tried your recipe for the dirst time yesterday which I followed to a t. Hi Kit, Glad it helps. Rose, Like Like. This is like a thesis on tofu making. Thank you! Hi there, Thank you for your kind words. Hi Georgiana, Thank you for trying out my recipe. Anyways, you advices were very helpful so thank you again… and again :p Like Like. Hi Rose, So I tried to make the silken tofu today and it did not go well. Sheila x Like Like. Hi Sheila, I am sorry to hear your experience is not as nice as you expected. And this problem can be caused by 2 things: 1 your soymilk is not thick enough. I will keep you updated, thanks again Like Like. Thank you for all the info and the step by step Like Like. Hi Sawsan, Your blog is very diverse and have a special cultural aspect in it. Have a nice weekend, Rose, Like Like. Hi Simmeshine, Thank you for your constant support. Hi Simmeshine, As I said in the post, you can substitute gypsum by lemon juice as the amount I stated. E cam on chi, hihi. Ua zi ha? E viet blog dc lau chua? Leave a comment Cancel reply. Comment Reblog Subscribe Subscribed. Simply a Food Blog. Sign me up. Already have a WordPress. Log in now. Loading Comments Email Required Name Required Website.

Introducing Tofo: My African Beach Paradise

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Tofu Chips are a healthy and delicious snack made with no cornstarch. They are a good source of protein and fiber and can be flavored in many ways. Air fryer tofu can be enjoyed in various ways. It is crispy and salty it is a protein-packed snack. Product images are for illustrative purposes only. The product description is for information purposes only and may contain additional ingredients. Special Swagruha Coconut Kajjikayalu g Special Swagruha Coconut Kajjikayalu is a traditional Andhra Pradesh sweet dish with flaky pastry dough filled with coconut sugar. It is a popular festive treat, especially during Diwali and Sankranti. Features Some key features of This sweet dish comes with a brilliant colour combination of brown and milky white. This sweet is perfect to be served on pooja occasions like Diwali, Navratri, Holi These are plain cashew biscuits with cashew pieces on the top. These delicious flat flatbread are stuffed with a sweet and aromatic Bengal gram stuffing. Ingredients of Bobbatlu: All purpose flour Semolina Double Chocolate Chip Cookies These Double Chocolate Chip Cookies are filled with semi-sweet chocolate chips, white chocolate chips, cashews, and pecans! We will take every care in providing the best-quality products on our website. Please make sure that you have enough information about the products you buy. You may use contact us form or call us or use the online chat functionality to reach us to get the clarification of the goods. As most products are shipped from India, directly, refund or exchange involves huge shipping cost. However, if we ship you a wrong or defective product, we will surely take the responsibility to make for your loss, in which case, please contact us, and we will work with you on resolving the issues. In most cases, we can replace the products that are not as described on our website. In other cases, credit might be provided to compensate for the variations. Food Items: No food items are eligible for refund or exchange. We are not responsible if there are any delays due to customs or other reasons beyond our control. We advise you to take a Transit insurance to cover the losses as our shipping prices don't include Insurance, especially for international shipments. We are not responsible for any delays or damages occurred in Transit due to mishandling of the courier company and other reasons. We advise you to take a transit insurance for such damages. We take utmost care in packing and shipping. We have three gate checks while packing your products. Please make sure to inspect your package within 24 hours, from the time it is delivered to you, to report any missing products. Please send an email with pictures and list of items missing to sales pushmycart. In genuine cases, we either provide either a replacement or give a credit for missing products. This is a standard cookie notice which you can easily adapt or disable as you like in the admin. We use cookies to ensure that we give you the best experience on our website. Diwali Special Discount! No reviews. Real time 5 visitor right now. Flavour: Peri- Peri Peri- Peri. Peri- Peri. I agree with terms and conditions. SKU: Pickup currently unavailable at Local Pick-up Check availability at other stores. Ketoyum Tofo Chips g Peri- Peri. Local Pick-up Pickup currently unavailable. Richmond Pickup currently unavailable. Guaranteed safe checkout:. Key Features: Compared to deep-fried chips, air-fried tofu chips use significantly less oil Tofu chips are a great way to add protein to your diet, especially for vegans and vegetarians. Tofu contains some fiber, which can aid digestion and promote feelings of fullness. Tofu chips can be flavored in many ways Key Ingredients Tofu Salt and Spices Olive oil or other cooking oil Tips Basic steps that are necessary to maintain the taste and quality: Store them in an airtight container. Keep them in a cool and dry place. Customer Reviews. Related Products. Special Swagruha Coconut Kajjikayalu. Swagruha Foods Kova Kajjikayalu. Cashew Biscuits g. SKU: DF Pullareddy Bobbatlu. Double Chocolate Chip Cookies. View all products. MY BAG. Forgot Your Password? Thanks for subscribing! Continue shopping. Returns: We will take every care in providing the best-quality products on our website. Food Articles: Owing to the perishable nature of the food products on this site, there are no warranties of any kind either expressed or implied and pushmycart. Please note that www. We have provided the brand names of manufacturers names for most products. Customer's discretion is required for making selection. Ketoyum Tofo Chips g. Default variant Peri- Peri. Oct 21, Product Tag : 0 : Foods. Product Collection : 0 :

Tofo buy coke