Silken Tofu - The Aimless Cook at Downtownfood

Silken tofu is incredible when made fresh, and Chef Darren MacLean from Downtownfood shows us how he makes his own tofu in-house daily. This is part 2 of our 3 part Soybean special! Enjoy!
Watch here Part 1 Soy Milk and Part 3 Okara Fritters of the Soybean Recipe Series.


Soy milk 3 Cup (48 tbs) (Fresh)
For the slurry
Gypsum powder 1 1/2 Teaspoon
Water 2 Tablespoon



1. Make a slurry by combining the gypsum powder with water.

2. Add the mixture to the soy milk and mix well to combine. Put into a ceramic vessel and set aside.


3. Heat up a steamer on high heat til you have a rolling boil. Lower the temperature to medium – medium low until you have a gentle steam.

4. Carefully place the soy milk into the steamer and cover, leaving it slightly ajar to let extra condensation escape.

5. Steam for about 6 minutes per inch of soymilk in the container.

6. Gently tap on the sides of the ceramic container to check for consistency. The tofu is done when it looks the consistency of custard.


7. Serve with your favorite toppings.


Some of toppings recommended by the chef include green onion, ponzu, mirin and soy reduction, sansai, dashi broth…

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 98Calories from Fat 29

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 93 mg3.88%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1 g4%

Sugars 7 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet