Last week we showed you how to make your own soy milk. If you like silken tofu you can make your own using your homemade soy milk, a bit of Epsom salt and a few ramekins or other small containers. This will make silken tofu that you can further process into firm tofu by pressing out moisture.
Culinary blog Serious Eats provides a simple recipe for silken tofu: Dissolve half a teaspoon of Epsom salt in two tablespoons of water, add this to chilled soy milk and distribute the mixture to your ramekins. Add the ramekins to a pan and pour enough water in the pan to almost reach the top of the ramekins, add a towel over the pan and secure that towel with a lid. Simmer for 10 minutes until the tofu jiggles like a custard, then remove from the heat and allow tofu to set at room temperature for a few minutes.
Silken tofu, also known as soft tofu, is used in desserts, smoothies, as an egg substitute and can be used as a spread. You can also turn silken tofu into firm tofu by putting into a cheesecloth while still warm and adding a weight on top to press out any water. You can also just purchase a tofu press for this purpose. Firm tofu is what you want for stir fries, sandwiches and any other application that requires a firm texture.
How to Make Fresh Silken Tofu from Soy Milk [Serious Eats]