Learn to make firmer home made silken tofu utilizing GDL (glucono delta-lactone) with two straightforward, dependable methods: the pour-over technique and the steaming technique. This step-by-step information will make it easier to obtain lovely silken tofu that’s agency sufficient for rookies to deal with however nonetheless easy and excellent to your silken tofu recipes.

DIY Silken Tofu: What Truly Works at Residence

Silken tofu seems easy, however strategies, coagulants, and warmth can fully change the consequence.

I’ve made silken tofu on this weblog earlier than, however this time I examined extra variations, a new-to-me coagulant, particularly for a much bigger batch, extra dependable outcomes, and fewer heartbreaks alongside the best way.

On this information, I’ll stroll you thru:

• Making easy, newbie‑pleasant silken tofu with GDL (glucono delta lactone)
• The distinction between pour‑over vs steaming strategies
• GDL vs gypsum for silken tofu (and why one is much extra dependable at residence)
• What occurs while you freeze and thaw home made silken tofu (spoiler: it’s thrilling)
• And sure… whether or not silken tofu will be made within the microwave

This put up is predicated on the total video under, with actual ratios, notes, and observations so you possibly can select the strategy that is sensible for you.

Begin with the Soybeans

For this batch, I used:

• 225g dry soybeans (about 1¼ US cups)

I’m utilizing Siti model Canadian non‑GMO soybeans that I purchased from T&T (Chinese language Canadian grocery chain). I like that they clearly print a greatest‑earlier than date so I do know the beans aren’t too outdated. Previous beans can go rancid so it’s greatest to keep away from. I additionally had an opportunity to speak with the proprietor of DSI, a neighborhood tofu producer who instructed me Canadian soybeans are his best choice for tofu.

That stated—that is your home made silken tofu and there are no guidelines. Use what you will get.

Earlier than soaking, rapidly look over your beans and take away something discolored or damaged. Then cowl with no less than 3–4× their quantity of water and soak in a single day (within the fridge for meals security).

The subsequent day, the beans must be absolutely plumped. Drain the soaking water and examine as soon as extra for any odd beans.

Making the Soy Milk

The feel of silken tofu begins right here.

For this video, I examined two soymilk concentrations:

Thick Soy Milk (for firmer, simpler‑to‑deal with silken tofu)

• 225g dry soybeans
• At the least 675ml soaking water
• 1200ml water blended with beans after soaking
• Ultimate cooked soy milk adjusted again to 1200ml after evaporation

Skinny Soy Milk (for softer, jiggly dessert‑type tofu)

• Similar soymilk however diluted to estimate 8g protein per cup like store-bought soymilks
• to duplicate, use solely 130g dry soybeans (¾ cup) with 1200ml closing soymilk quantity.

Mix the soaked beans with the water till very easy. You don’t want a elaborate blender—I used to do that with an affordable $40 Oster—however mixing effectively does assist extract extra protein. Nonetheless, too superb and the puree can be troublesome to pressure.

• 25-30 seconds in Vitamix or comparable high-speed blender
• 1 – 2 minutes in typical family blenders

Pressure the puree utilizing a nut milk bag or a big soy milk filter bag. Squeeze firmly, shifting the pulp round to encourage stream. Many of the protein and fats leads to the milk; many of the fiber stays within the pulp.

Additionally be aware, if not all of the water and beans slot in your blender directly, you possibly can divide the quantity up into half at a time. Or, like within the video, mix the beans with many of the water first. Then switch the puree to your filtering bag and add the remaining water into the bag at the moment.

⚠️ Essential: Prepare dinner the Soy Milk

Do not drink uncooked soy milk. It should trigger abdomen upset.

Prepare dinner it over medium warmth, stirring always and scraping the underside to forestall scorching. Use a thermometer to assist observe/predict the soymilk’s behaviour.

• Round 160°F / 70°C it begins sticking extra
• Round 180°F / 82°C it foams aggressively
• 212°F / 100°C boiling level; it WILL boil over when you don’t rapidly take away it from warmth.

As soon as it reaches a gradual simmer, cut back warmth and prepare dinner 15–20 minutes. If a pores and skin (AKA tofu pores and skin or yuba) varieties, stir it again in. After cooking, pressure as soon as extra to take away any bits of pores and skin.

Modify with sizzling water if wanted so the ultimate quantity is 1200ml.

Selecting a Coagulant: GDL vs Gypsum

Lengthy‑time viewers know I really like gypsum (calcium sulfate). It’s conventional, impartial‑tasting, and nice for a lot of kinds of tofu.

However for residence silken tofu, particularly utilizing the pour‑over technique, GDL is much extra dependable.

Why GDL?

• Extraordinarily constant
• Works superbly with each pour‑over and steaming
• Produces easy, uniform gels

Gypsum can work—however in my testing, it’s a lot fussier with temperature, bowl pre‑warming, and timing. At residence, GDL merely wins.

GDL Quantities (Works for Thick or Skinny Soy Milk)

Measure fastidiously—scoop, then stage your spoons.

• 1200ml soy milk → 1 tsp GDL
• 600ml soy milk → ½ tsp GDL
• 300ml soy milk → ¼ tsp GDL
• 150ml soy milk → ⅛ tsp GDL

Technique 1: Pour‑Over Silken Tofu (Conventional however Intimidating)

This technique seems dramatic—and it really works superbly with GDL.

Key factors:

• Hold soy milk simmering (intention for ~175°F / 80°C)
• Dissolve GDL in 1–2 Tbsp water first
• Use a warmth‑proof bowl
• Pour from no less than 30cm / 1 foot above the bowl
• Optionally, skim the highest to take away bubbles.

The pouring movement helps distribute the coagulant evenly.

Cowl and depart undisturbed for quarter-hour.

End result with GDL

Easy, smooth, flippantly agency silken tofu with minimal weeping. Delicate, cozy soybean taste. No noticeable sourness regardless of GDL being an acidifier.

End result with Gypsum (Pour‑Over)

The highest layer stayed liquid and needed to be poured off. The tofu beneath set, however erratically and never very easy. It tasted superb, however the technique was unreliable. See picture under.

Should you’re clumsy (like me), this technique will be irritating—but it surely does produce glorious tofu with GDL.

Technique 2: Steamed Silken Tofu (My Most popular Technique)

That is the strategy I like to recommend for most individuals.

Why?

• Makes use of cool soy milk (safer)
• No dramatic pouring
• Foolproof and repeatable

How It Works

• Cool the cooked soy milk to room temperature or colder
• Stir in dissolved GDL
• Place in a warmth‑proof container
• Steam over boiling water for quarter-hour

This works with:

• A devoted steamer
• A pot with a rack or trivet
• Rice cooker or Prompt Pot with steam perform

Outcomes

Thick soy milk model (≈14g protein per cup):

• Easy, silky, flippantly agency
• Similar to pour‑over, however prettier on prime
• Richer taste than retailer‑purchased silken tofu
• Wonderful for savory dishes and tofu scramble
• 

Skinny soy milk model (≈8g protein per cup):

• A lot jigglier and extra delicate
• Extra weeping
• Much less savory, barely extra acidic
• Higher for Cantonese dessert tofu (豆腐花 / dou fu fa)
• 

Serving Concepts

Savory

• Chopped inexperienced onion
• Contemporary garlic
• Soy sauce + Chinese language black vinegar
• Chili flakes
• Black sesame seeds
• Screaming sizzling oil poured on prime

Easy, aromatic, and extremely satisfying.

Candy

Mild, candy and refreshing and warming on the identical time! You may have it sizzling or chilly.

Selfmade silken tofu retains as much as 3 days within the fridge.

Can You Make Silken Tofu within the Microwave?

I attempted.

Utilizing 150ml soy milk + ⅛ tsp GDL at excessive energy resulted in… considerably failure. Tofu did type but it surely was very ugly and made a multitude within the microwave. I might not advocate doing it this fashion.

It may be potential at decrease energy, however for now it is a no from me.

Freezing Silken Tofu: The Sudden Win

When GDL‑set silken tofu is frozen and thawed:

• Ice crystals type
• The gel construction transforms
• Layers and pockets seem

In contrast to retailer‑purchased silken tofu (which turns mushy), this home made model turned firmer and structured.

It instantly jogged my memory of my twice‑frozen tofu technique for vegan fried rooster—the place freezing creates flaky layers as an alternative of sponge.

This has severe potential, and I’ll be experimenting extra.

Vitamin Notes

I estimated:

• Thick soy milk: ~14g protein per cup
• Skinny soy milk: ~8g protein per cup

This estimate is predicated on:

• Dry soybeans being ~36% protein
• Assuming ~85% transfers to the milk
• Assuming ~15% stays within the pulp
• Assuming all protein stays within the tofu, not the whey

⚠️ That final assumption is shaky.

I understand that cow milk whey completely accommodates protein; sufficient to help a whole sports activities complement trade. Due to this fact, assuming soy whey has no protein might be unrealistic. Commenters on earlier movies have talked about soluable vs insoluable protein; an idea I haven’t fairly wrapped my head round. So deal with these protein numbers as educated guesses, not lab‑verified details.

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Ultimate Ideas

Silken tofu isn’t arduous—but it surely is delicate.

Coagulant selection, soy milk focus, temperature, and technique all matter. If you need constant success at residence, GDL + steaming is your greatest place to begin.

Should you strive any of those strategies, freeze experiments, or have requests for future assessments, let me know. I’m all the time completely happy to maintain poking at tofu till we be taught one thing new.

Glad tofu-making!💛