This shelf-stable silken tofu is already relatively clean with no seed oils, but contains soy protein isolate which adds unnecessary processing. The homemade version uses only organic whole soybeans, eliminating the isolated protein while maintaining the same nutritional profile with superior ingredient quality.
Based on: Mori-Nu Shelf Stable Silken Tofu Firm
· Makes approximately 24 servings (1.5 lbs tofu)
· Serving: 3 oz (85g)
Why This Recipe is Seed Oil Free
Commercial Mori-Nu Shelf Stable Silken Tofu Firm from Morinaga often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Mori-Nu Shelf Stable Silken Tofu Firm may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Primary protein source that provides the base structure and all essential amino acids
Filtered water
2.8 liters total (for soaking and blending) · Filtered tap water or spring water
Solvent for extracting soy proteins and creating the silken texture
Calcium chloride (Nigari)
8g (about 2 teaspoons) · Marukai Traditional Nigari
Natural coagulant that binds soy proteins into firm silken texture while adding bioavailable calcium
Instructions
Step 1. Soak the 340g organic soybeans in 1.5 liters filtered water for 8-12 hours until they double in size and feel soft when pressed. This hydration is crucial for proper protein extraction - under-soaked beans will produce grainy tofu with poor yield.
Step 2. Drain and rinse the soaked beans thoroughly. Working in batches, blend 170g soaked beans with 650ml fresh filtered water in a high-speed blender for 2-3 minutes until completely smooth. The mixture should be creamy white with no visible bean pieces - inadequate blending creates lumpy tofu.
Step 3. Strain the blended mixture through a fine mesh bag or cheesecloth into a heavy-bottomed pot, pressing the pulp to extract maximum liquid. You should yield about 1.2 liters of rich soy milk. Reserve the pulp (okara) for other uses if desired - it's excellent in baking.
Step 4. Heat the soy milk slowly over medium-low heat, stirring constantly to prevent scorching. Bring to exactly 185°F (85°C) - use a thermometer as overheating will create bitter flavors and poor coagulation. Remove from heat immediately upon reaching temperature.
Step 5. Dissolve 8g calcium chloride in 60ml warm water, stirring until completely clear. While the soy milk is still hot (180-185°F), slowly drizzle the coagulant solution in a thin stream while gently stirring in a figure-8 pattern. Stop stirring immediately after adding all coagulant.
Step 6. Cover the pot and let sit undisturbed for 15-20 minutes. The mixture will separate into curds and clear yellow whey. If the whey is still milky, the tofu needs more time or slightly more coagulant next batch.
Step 7. Gently ladle the silken curds into a clean container, avoiding breaking them. For firmer texture, press lightly with a clean cloth for 10-15 minutes. Store covered in refrigerator for up to 5 days. Use 85g (about 1/3 cup) per serving as direct replacement for commercial silken tofu.
Storage
Store covered in refrigerator for up to 5 days. Unlike shelf-stable commercial tofu, homemade requires refrigeration immediately. Tofu will firm slightly as it chills. Freeze for up to 3 months, though texture will become more spongy when thawed.
Cost Comparison
Cost per serving (homemade)$0.12
Cost per serving (store-bought)$0.89
Savings87%
Significant upfront savings with bulk organic ingredients. The nigari coagulant lasts for months, making subsequent batches even more economical. Quality organic soybeans cost more than commercial but eliminate processing additives.