How to Make Silken Tofu + Savory & Sweet Twists !

Bought in stores Tofu can suck indeed, but that silky version made at home, step by step, will not. Silken tofu is soft and delicate and tender with a slightly nutty aftertaste. I included a sweet version with maple syrup and a savory one with soy sauce, using our Silky tofu. 1. SOAK SOY BEANS 1 cup dry soybeans, rinsed, then soaked in 3 cups water. Divide in 2 portions. 2. MAKE RICH SOY MILK Blitz each portion with 2 cups boiling water Cook for 10 minutes Strain with cheesecloth. 3. COAGULANT 1/2 tsp of Nigari, or Gypsum or Epsom salt 2 tbsp water 4. CURDLE Add coagulant to hot soy milk. Stir gently for a few seconds. Leave to rest for 30 minutes. Plastic wrap & Refrigerate Music by Johan Olsson : Kung Fu https://soundcloud.com/johan-olsson-11 *********************** * LOVE & SUPPORT * *********************** Support my work on : https://www.patreon.com/frenchguycooking -- Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards ! **************** * SUBTITLES * **************** You want to Help everyone understand that F* French ?? Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A *************** * MERCH * *************** I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking *************** * FACEBOOK * *************** http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;) ***************** * INSTAGRAM * ***************** http://instagram.com/frenchguycooking ************* * TWITTER * ************* http://www.twitter.com/frenchguycookin ************************** * COOKBOOK PROJECT * ************************** I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project Lots of love, Alex