Tofu Brain

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!

15 Minutes
Medium
4 servings

Ingredients

Metric US
4 serving

Main Ingredients

🥩
soybeans
200g

The aromatics

🧅
water
1000ml
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gypsum powder
1 tablespoon
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cornstarch
2 tablespoons

Instructions

1. Step 1

Step 1
Soak the soybeans overnight and drain them.

2. Step 2

Step 2
Put the soybeans into a soy milk machine, add 1000ml of water, and start the machine.

3. Step 3

Step 3
(No step provided)

4. Step 4

Step 4
While the soy milk machine is working, mix 1 tablespoon of gypsum powder and 2 tablespoons of cornstarch with 3 tablespoons of cold water.

5. Step 5

Step 5
Pour the mixture into a large, deep bowl.

6. Step 6

Step 6
After the soy milk machine has finished, filter out the soybean dregs and keep the soy milk.

7. Step 7

Step 7
When the temperature of the soy milk has dropped to around 85°C (185°F), lift the container with the soy milk and pour it into the bowl with the gypsum powder mixture.

8. Step 8

Step 8
After all the soy milk has been poured into the bowl, let it sit for 15-20 minutes to complete the tofu brain.

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