Thermomix-Steamed Silken Tofu

1.Prepare the coagulant solution by dissolving 3/4 teaspoon (4 g) of GDL into 2 tablespoons (30 ml) of room-temperature filtered water. Stir until fully dissolved and set aside. GDL is preferred over Nigari for silken tofu to ensure a smooth, slow-setting structure.

2.Pour 4 cups (950 ml) of freshly prepared, hot soy milk (roughly 80°C/176°F) into your Thermomix bowl.

3.Add the GDL solution to the soy milk. Mix on Speed 2 for 5 seconds to ensure even distribution. Immediately stop the blades to avoid breaking the nascent curds.

4.Immediately pour the soy milk mixture into shallow, oven-safe heat-proof porcelain or glass containers (ensure they fit inside the Varoma dish). Cover each container tightly with aluminum foil or a silicone lid to prevent condensation from dripping onto the surface of the tofu.

5.Add 500g of water to the Thermomix mixing bowl. Place the Varoma dish onto the lid, locking it into position. Place the containers into the Varoma tray.

6.Set the Thermomix to Varoma mode, Speed 1, and steam for 18 to 22 minutes. The constant, ambient steam temperature ensures the tofu sets gently without curdling too rapidly.

7.Carefully check the tofu by gently tilting the container; it should look set and jiggle like firm custard. If it is still liquid, steam for an additional 3-5 minutes. Once done, remove carefully from the Varoma.

8.Let the containers rest on a wire rack at room temperature for 10 minutes, then transfer to the refrigerator for at least 1 hour to fully firm up before serving.