Tofu Brain
March 23, 2025
15 Minutes
Medium
Nutritional Information
250 kcal
Calories
25g
Protein
10g
Carbohydrates
10g
Fat
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!
Ingredients
Main Ingredients
- Soybeans
Secondary Ingredients
- Water
- Gypsum powder
- Cornstarch
Instructions
0% Complete
1
Step 1
Soak the soybeans overnight and drain them.
2
Step 2
Put the soybeans into a soy milk machine, add 1000ml of water, and turn on the machine.
3
Step 3
(No step provided)
4
Step 4
While the soy milk machine is grinding, mix 1 tablespoon of gypsum powder and 2 tablespoons of cornstarch with 3 tablespoons of cold water.
5
Step 5
Pour the mixture into a large, deep bowl.
6
Step 6
After the soy milk machine finishes grinding, filter out the soybean dregs and reserve the soy milk.
7
Step 7
When the temperature of the soy milk drops 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
After all the soy milk is poured into the bowl, let it sit for 15-20 minutes to complete the tofu brain.
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