HOW TO PREPARE SILKEN TOFU RECIPES

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HOMEMADE SILKEN TOFU RECIPE - DOUGLAS KEANE | FOOD & WINE



Homemade Silken Tofu Recipe - Douglas Keane | Food & Wine image

Silken tofu is made by mixing freshly made hot soy milk with sea salts such as magnesium chloride. The sea salts (nigari) coagulate the proteins in the milk, forming very fragile, custardy curds. Great Tofu Dishes

Provided by Douglas Keane

Total Time 1 hours 0 minutes

Yield Makes about 1 pound silken tofu

Number Of Ingredients 3

1 1/3 cups dried soy beans (8 ounces)
6 1/4 cups water, preferably filtered
1 teaspoon powdered nigari (see Note)

Steps:

  • In a large bowl, cover the soy beans with 3 inches of cold water. Cover and let stand overnight at room temperature. Drain the soy beans and transfer them to a blender. Add 3 cups of the filtered water and puree at high speed until as smooth as possible.
  • Line a large sieve with a clean cotton napkin or 3 layers of cheesecloth and set the sieve over a heatproof bowl. In a large pot, bring 3 cups of the filtered water to a boil. Add the soy bean puree and bring just to a boil (be careful not to let it boil over). Boil over moderately high heat for exactly 8 minutes, stirring constantly with a heatproof rubber spatula to prevent sticking and scorching.
  • Carefully pour the mixture into the prepared sieve. Let stand until just cool enough to handle, about 20 minutes. Gather the ends of the napkin or cheesecloth and squeeze to extract as much of the soy milk as possible; the remaining solids should be nearly dry. Discard the solids and skim off any foam from the soy milk. You should have about 4 cups of soy milk.
  • In a small measuring cup, dissolve the nigari in the remaining 1/4 cup of filtered water. Spoon 2 tablespoons plus 2 teaspoons of the nigari solution into a large heatproof glass bowl. In a clean large saucepan, heat the soy milk to 185°. Gently pour the hot soy milk into the bowl with the nigari solution and quickly stir once or twice just to combine thoroughly; it's easy to scramble the rapidly coagulating tofu. Cover and let stand undisturbed until the silken tofu is fully set, about 5 minutes. Discard the remaining nigari solution. Serve.

CRISPY FRIED SILKEN TOFU | VEGAN | RESTAURANT STYLE



Crispy Fried Silken Tofu | Vegan | Restaurant Style image

Simple to make restaurant-style appetizer using silken tofu and other vegan ingredients. Serve this Crispy Fried Silken Tofu with an instantly made dipping sauce that is SO YUMMY!

Provided by Sindhu

Categories     Appetizer

Total Time 30 minutes

Yield 4

Number Of Ingredients 9

1/2 block Silken Tofu
4 tbsp Chickpea Flour
1/2 tsp Salt
1/4 tsp Pepper (or as needed)
1 cup Bread Crumbs
Cooking Oil (for deep fry)
3 tbsp Vegan Mayonnaise
1 1/2 tbsp Sweet Chili Sauce
1 tsp Lime Juice (optional)

Steps:

  • Add chickpea flour, salt, pepper, around 1/4 cup of water to a bowl and mix without any lumps ( it should be like thin gravy ). Keep it aside, this acts as egg white. In another wide-mouth bowl, add bread crumbs and keep them aside.
  • Remove silken tofu carefully from the box and place it on a cutting board. Cut into cubes and keep aside.
  • Heat oil for deep fry. Take a cut cube of silken tofu, dip in chickpea mix and then coat in bread crumbs, add in hot oil carefully and fry till all sides from golden brown in color.
  • Keep flame in medium to avoid burned outside and raw inside. Remove from oil and place on a plate lined with a paper towel. Repeat for all cut cubes of tofu.
  • Dipping Sauce

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