Tofu Hardened with Gelatin – Easy to Make with Soy Milk


Of course, tofu is also sold overseas. However, there are quite a few differences in taste and texture from the Japanese version. It can be difficult to eat Japanese-style tofu.


The Story of Tofu

First of all, there is no non-adjusted soy milk in Finland. There is also very little that does not contain sweeteners. This means that if you want to make tofu, you first need to make it from soy milk.
I have made tofu only once. To be honest, I don’t think I could do this every time.

So, in order to make things easier, I made tofu by just solidifying soy milk with gelatin. The mechanism of how the gelatin hardens the soy milk is described in detail in the Edamame Tofu recipe.
Edamame Tofu: Easy to Make with Frozen Edamame
This recipe for Edamame Tofu is easy to make using frozen edamame. I use soy milk and gelatin so that it can be made overseas.

The Taste is Different

At first, I thought it would be easy just to curdle the unflavored soy milk and it would taste like tofu. However, it is obvious that hardened soy milk and tofu are completely different.

The biggest difference is in the taste. To solidify tofu, salt called Nigari is used. The Nigari contains mainly saltiness and bitterness. This slight miscellaneous taste has a great influence on the taste of tofu.

This is why it is necessary to adjust the taste of the soy milk before it solidifies. The problem here is that the seasonings that can be used for flavoring are quite limited. If you add the seasoning with smell, the tofu will have a very strong aroma of that. Therefore, the only seasonings that can be used are those with no aroma and only taste. In other words, only salt, white sugar, and ajinomoto can be used. For more information on the classification of seasonings, please click here.
3 Types of Seasonings! Know Them and Cook Easier
What is seasoning? Why do we need seasoning? Seasoning makes food delicious. If you know more about seasoning, it helps your cooking a lot!

The problem here is that the taste of Nigari is salty and bitter. There is no aromatic, readily available seasoning that adds only bitterness. To be honest, I want to add nigari. But if you add nigari, it will complicate the process of hardening, so let’s just keep it simple and use salt, white sugar, and ajinomoto.

I used two pinches of salt and a pinch of ajinomoto, and I think it tasted pretty close to tofu. However, this depends on your taste and the original soy milk. In Finland, unsweetened soymilk is quite limited, but I preferred Lidl’s, while Pirkka’s seemed too light.

Heating is Prohibited

Using gelatin to harden edamame tofu is very easy to do, but there is one thing to keep in mind. Even once the gelatin has set, it will melt again when heated. This means that if you heat up the edamame tofu or put it in hot dishes, it will melt.

This tofu is for cold tofu only.


Tofu Hardened with Gelatin – Easy to Make with Soy Milk

This recipe for Tofu is easy to make using gelatin and soy milk. You don’t need to use salt called Nigari. It’s only for cold tofu, hiya yakko.
Prep Time0 mins
Cook Time10 mins
Rest After Cook1 hr
Servings4 people
  • soy milk 250 g
  • water 50 g
  • gelatin 5 g
  • salt
  • sugar
  • ajinomoto
Electronic scales
Measuring spoon
  • You can use either powder or sheet gelatin.
  • You can adjust the amount of gelatin between 4 and 6 grams; 4 grams is quite soft, and 6 grams is quite elastic. Use as you like.
Adds miscellaneous flavors to make it taste more like tofu. See top of page for details.
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