Silken Tofu

Source: Gaby Maeda, State Bird Provisions

Recipe Type: | Seasons:

This recipe was demonstrated for CUESA’s Market to Table program on April 20, 2019.

Makes 8 servings


Silken Tofu

6 grams calcium sulfate (available at Hodo)
34 grams cold tap water
400 grams Hodo soy milk

Kimchi-Snap Pea Garnish

¼ cup chopped cabbage kimchi
½ cup blanched, sliced snap peas
3 tablespoons toasted sesame oil
2 tablespoons toasted, hulled sesame seeds
1 tablespoon gochugaru (Korean chili powder)
Salt, to taste
4 scallions, sliced
2 tablespoons aged tamari

Smoked Trout, Walnut, and Celery Garnish

4 ounces smoked trout
¼ cup walnuts
1 each Long pepper, ground
1 teaspoon ground Sichuan peppercorn
½ teaspoon ground Red Kampot pepper
1 teaspoon light brown sugar
¼ cup sliced, blanched celery
2 tablespoons sliced chives
2 tablespoons rice vinegar
Salt, to taste
¼ cup chili oil
2 tablespoons aged tamari
Handful micro radish sprouts


To prepare the tofu: Combine the calcium sulfate and cold tap water in a bowl. Set aside. Place soy milk in a saucepan and heat to 145°F (checking temperature with a digital thermometer) over medium heat. As the soy milk heats, place 5 grams of calcium sulfate mixture in each of 8 small dishes or ramekins, being careful to stir the mixture well with a spoon before portioning. Once the soy milk reaches 145°F, turn off the heat. Pour the milk into a measuring cup. Pour 50 grams of hot soy milk into each dish or ramekin. The act of pouring should be enough to disperse the calcium sulfate mixture through the soy milk. Do not disturb the curds as they form. Leave the dishes undisturbed to allow full coagulation. Once the tofu has cooled, place in refrigerator to chill completely. Serve cold with desired garnish.

To prepare the kimchi-snap pea garnish: Combine kimchi, peas, sesame oil, sesame seeds, Gochugaru, scallion, and salt in a bowl. Spoon over each dish of tofu. Finish by sprinkling with scallion and drizzling with aged tamari.

To prepare the smoked trout garnish: Preheat oven to 325°F. In a food processor, combine long pepper, Sichuan pepper, Red Kampot pepper, brown sugar, salt and walnut. Pulse until desired consistency. Transfer to a sheet pan and toast in oven for 5-6 minutes, until fragrant and toasted. Set aside to cool. Once cool, combine in a bowl with celery, chives, rice vinegar, salt, and chili oil. Spoon some over each dish of tofu. Top each with a few flakes of smoked trout. Finish with micro radish sprouts and drizzle with aged tamari.

Farmers Market Ingredients