Soft Tofu Recipe
Make Soft Tofu Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu Base
Coagulation (if making tofu from soy milk)
Finishing & Serving
Equipment & Tools (for reference)
Method
If using packaged soft (silken) tofu (quick serve)
Prepare
Remove the tofu from its packaging carefully. Drain excess liquid and transfer the block to a serving bowl or a heatproof dish, handling gently to avoid breaking it apart.
Heat (optional)
To serve warm: place the tofu (in its dish) into a steamer over simmering water and steam gently for 4–6 minutes until warmed through but still silky. Alternatively, microwave on medium power for 45–60 seconds.
Season and Serve
Drizzle soy sauce and sesame oil evenly over the tofu. Sprinkle scallions, ginger, and toasted sesame seeds on top. Add a small drizzle of chili oil if using and finish with a light pinch (about 1/8 tsp) of kosher salt. Serve immediately.
If making soft tofu from soy milk (detailed coagulation)
Heat Soy Milk
Pour 4 cups of unsweetened soy milk into a wide, heavy-bottomed pot. Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 175–185°F (80–85°C) — just before simmering (small bubbles around edges). Remove from heat.
Prepare Coagulant
Dissolve 1 tsp of magnesium chloride (nigari) or gypsum in 2 tablespoons warm water, stirring until fully dissolved. Let sit briefly.
Coagulate
Gently and evenly stir the hot soy milk once, then slowly pour the dissolved coagulant into the pot while gently stirring for 10–15 seconds. Stop stirring and cover the pot. Let sit undisturbed for 12–20 minutes while curds form and whey separates. You should see soft curds and clearish whey.
Transfer to Mold
Line a tofu mold or a small loaf pan with doubled cheesecloth, leaving extra cloth to fold over. Using a slotted spoon or a ladle, gently transfer the curds into the lined mold, distributing evenly. Fold the cheesecloth over the top.
Drain and Set
Place a light weight (about 1–2 lbs) on top to press gently for soft tofu — press for 10–20 minutes depending on desired softness (less time for silkier tofu). Drain the whey; the tofu should hold shape but remain very tender.
Chill and Rinse
Unmold the tofu into cold water briefly to firm the surface and remove residual coagulant taste (about 1–2 minutes). Transfer to a bowl with cold water until ready to use, or serve warm if preferred.
Finish and Serve
Place the tofu block on a serving dish. Drizzle soy sauce and sesame oil evenly. Sprinkle sliced scallions, grated ginger, and toasted sesame seeds on top. Add chili oil if desired and season with up to 1/8–1/4 tsp kosher salt to taste. Serve chilled or warm.