Tào phớ with GDL and soy milk
A silky Vietnamese tofu made from soaked and filtered soybeans, curdled using GDL (a traditional method), and flavored with pandan. A simple preparation, …
Tofu, also known as silken tofu, is made from blended and filtered soybeans. GDL gently processes the soybeans to create a smooth and delicate texture.
Ingredients and directions
- Prep time15 min
- Cook time5 min
- Resting7 hr
- Total7 hr 20 min
- DifficultyHard
- Cooking methodImpact of the GDL strike
- Vegan
- Vegetarian
- Gluten-free
- Low lactose
Ingredients
people
Directions
- Soak 150g of soybeans for 6-8 hours, until they have doubled in volume. Do not soak them for too long, as this can affect the taste. Peel the soybeans and rinse them thoroughly with clear water.
- Finely blend the soaked soybeans with about 2 litres of water, then pour the mixture into a fine-mesh sieve and strain to obtain the soy milk. The remaining pulp can be used for other preparations. ≈ 4 min
- Cook the soy milk with pandan leaves over low heat, stirring constantly to prevent it from sticking. Let it simmer for about 2 minutes.
- Dissolve the GDL in 15 ml of water until it is completely dissolved. Pour this mixture into a porcelain bowl, making sure to coat the bottom and sides thoroughly, then pour in the warm soy milk. ≈ 3 min
- Please note: Pour the soy milk over the GDL, not the other way around. ≈ 3 min
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