Gypsum Powder
Tofu Brain
Learn how to make silky-smooth tofu brain at home with this simple, traditional recipe! Perfectly creamy and rich, this delicate dish starts with fresh soybeans soaked overnight, then blended into fresh soy milk for the ultimate base. The magic happens when the soy milk meets a mixture of gypsum powder and cornstarch—creating the perfect texture as it sets into tender, velvety tofu brain. With just four key ingredients and a soy milk machine, you can enjoy this authentic treat in no time. Ideal for savory or sweet toppings, this homemade tofu brain is a nutritious, protein-packed delight. Try it warm or chilled for a comforting, wholesome experience!
Tofu Brain
Learn how to make silky-smooth tofu brain at home with this easy, traditional recipe! Perfectly creamy and rich, this delicacy starts with soaking soybeans overnight, then blending them into fresh soy milk using a soy milk machine. The magic happens when you combine gypsum powder and cornstarch to create the perfect coagulant, ensuring a tender, custard-like texture. The key is pouring hot soy milk (around 85°C) into the mixture, allowing it to set into velvety tofu brain. This simple yet authentic method delivers a delicate, melt-in-your-mouth experience, packed with the natural goodness of soybeans. Enjoy it sweet or savory—either way, it’s a comforting, protein-rich treat that’s both nutritious and delicious. Try this foolproof recipe for homemade tofu brain that rivals your favorite restaurant’s version!