![20260625_165014.jpg](https://files.peakd.com/file/peakd-hive/nurfay/EpnH5THm7eX4WDtPBduDysc8acWTkhaoyAwSgmtQJARwx1cdcEeJUXvxkZ9EdnhbFDL.jpg)

Vegan dishes are all about plant-based ingredients transformed into amazing dishes. If you’re looking for that perfect tofu texture, you’ll want to check out this recipe. As we know, milk tofu has a texture that’s incredibly soft, just like silk. It’s delicious—even when simply fried or pan-seared, it turns out absolutely delicious. If you’re looking for tofu like that, it’s very hard to find a vegan version, and even if you do, it’s likely to be very expensive. ![20260625_165138.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23wgYjQo6RLhPQL5KaCQrPJ13X1ga3EcxudU4CuBAEuiKCHJPVMnWDWXhS6u18sidNkqb.jpg) Well, in my country, there’s a “silk tofu hack” recipe that will surprise you with its results. The process is quite simple, and the ingredients are easy to find anywhere. This tofu is made by marinating it in a spice mixture and a few herbs. The end result creates a silky-smooth texture from the tofu soaking in that spiced marinade. Curious about the process? Let’s take a look at the preparation steps below.

Ingredients

![20260624_081458.jpg](https://files.peakd.com/file/peakd-hive/nurfay/EpNoone9RWcLXqrroaCqZUNBqit1xvYWWHk6wkHXRtwxbtkxtVCk1s2HPeVevBeHRmE.jpg)

500 grams white tofu 1 packet instant marinade mix 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon turmeric powder 1 teaspoon mushroom bouillon ½ teaspoon baking powder ½ teaspoon baking soda

Preparation Procedure

First, add 500 ml of water to a pot, then add 1 packet of marinade seasoning. This Desaku brand marinade seasoning is vegan—all its ingredients are plant-based.

![20260624_081625.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xehp3wvXWpVFJweXGUiQVoCyPuw7N5nQjkE3qidjmdoryud88b8gnJjUZPKVTGFeXeP.jpg)

![20260624_081633.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23uQrihEVDzkxCTbGzZ4noQCtMnqpXrWGp6XK5i29smn64pPKqaKZzr6xBGLYkhgDECAh.jpg)

Add turmeric powder, followed by garlic powder, then add salt and mushrooms broth.

![20260624_081638.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23x18qptd7Htvxmqj6UAfQYqvSJ6DUb3Lb4QCHWUkkBYX3VAvH3VGP4hxcVwzmTdWL7Gt.jpg)

![20260624_081709.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xKtGGP8JWrfGAV6rMqW3iC7wM2HfhtErgfPxNPim6cBmaibMubUUttE5rq4CJA3mXaZ.jpg)

Then bring it to a boil until the marinade has reduced slightly, and let it cool until lukewarm.

![20260624_082132.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23zGW8vpZD4BaUuthwURGVbLBztnZJWLugZ2JfJmEb1SbBHqGkxzChDn3YrMphURLg457.jpg) ![20260624_082258.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23u5xpAr9J6g4sxW8RGZiTUuvqU5pqzj7dGYsqQtVujRmm3nUfYaHXh7Lk2iGnczARmP6.jpg)

![20260624_082520.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23vsFsFTT42ohHWag3CXZEbuWTKAb4GgxUnYHWDbkYH51ZiBXoidUt96PxTxxuaFdFDnH.jpg) ![20260624_082701.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xATXPv1E4SypL1eCubBR7Nx4XBKgYWLpfC9Wqk2qSFMCDk1MYxmHRzTxCf4Fn8FUfAW.jpg)

While waiting, I cut the tofu into two pieces and arrange them in a box or container with a lid.

![20260624_081945.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xAXuR8QENnmRQ4bXFuQiBh2PGvjBRCv4EKPiMLbzyDUTRUG5A6CSYfHwnqmpYQMDTu1.jpg) ![20260624_082017.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23uFXzr42PjZ1mfjNmwSTeaDhEj93utcH3rgs7JRnWPEBBfUwn4tPP94qimerU6DBLafU.jpg)

![20260624_082126.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23tvgqQwDYVt2BaKs41sv8P2JnQodEsYdF9He4csCSZs353kyg7QPfV9eWjTyUsj3Sfk9.jpg) ![20260624_082427.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23tmKj5zM26tkQQkD3r9oZufzrmqTuetP97FBz72JaZaCQ2L2Yj3LgBgNRXe5dqWyhkrq.jpg)

Once it’s lukewarm, add baking soda and baking powder to the tofu marinade. Then pour it over the arranged tofu and refrigerate for about 5 hours, or you can fry it the next day.

![20260624_082524.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23ywkax9N7anNUfUMPUHDWyMDeAP4F3NEwDmzcPgWpeMPnFGwkQnNzW2jEiQhdFs1vV6R.jpg) ![20260624_083716.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23wMTpDaPYxocGCXnR4EZRUbp6F5kMqXz96CLRGgGW2TmtZbyiTgKeruAmAbDxz7NTLkT.jpg)

![20260624_083753.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23x17JjBKBtfUKFcbVeCP72X94ztJwnfj4TUu7ddmUVUiX3uNe9yvxPyu3kbH9shkhWCr.jpg) ![20260624_083826.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23zktnhyyf13RrDQXqMNrRHrBUiPAYskdFHWCrNWe7ASCpPSs1nj7NC4pF8kiJhNUxWFD.jpg)

The next day, I finally fried it. I took it out of the fridge and fried it in very hot oil. Don’t stir it at all while frying—let the tofu develop a slight crust before flipping it, since the texture is very tender.

![20260625_162327.jpg](https://files.peakd.com/file/peakd-hive/nurfay/243fziAFw78YubJLdwcRq23hKAFkbhsXGvLE6NvC2uW5fo6CMgxTBno9DeEi9ZDiYq58m.jpg) ![20260625_162408.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23uFTQjaxVhQZD7ZENpfQtiA2JJrDrRzb88ULF9oZ68jJNRF6wUnC1gENyJtaCaeWobbB.jpg)

![20260625_163814.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23u65PuYSN1XUJRFZT6YSQcvivWefL8X77dqA5uybK7Z2AWaPfJ3uuLvn7usNFGhALZ3g.jpg) ![20260625_165151.jpg](https://files.peakd.com/file/peakd-hive/nurfay/243WgZbTgWw612B8f1nLGwKqAqKLgLrDJD6mPWPsb3QMdXicneT6JaWMawD4Dm3ooCyGN.jpg)

Result

![20260625_165213.jpg](https://files.peakd.com/file/peakd-hive/nurfay/Eo8XfAswEHD4XxBHMtit5wuTEKHz6zReSAN8XJaVWN7gHdyMUg4Dicvf9kne4HhBZV9.jpg) Serve while still warm and look at the result—the tofu is a beautiful golden yellow color with an outer skin that’s not too crispy but has the texture of fried tofu. But when you take a bite, you’ll experience an incredible sensation. The tofu is incredibly soft—its texture is just like the silken tofu you usually buy at the supermarket. It’s truly delicious, savory, perfectly salted, and the flavor and aroma of the spices are just right for my palate.

|![20260625_165208.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xVaLRci83rntcS4dmUnZtf6UNayqhBWEmfcXB4vcKduWUvxHzpLdNEguNMtiWYipp3W.jpg)|![20260625_165250.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23u6N5M4ow6fG519X8cmM2Lfvni3NLrMAdKk6mZTYPkyDvKpgxVmCYxHcBiXf5m6MQ9vT.jpg)|![20260625_165224.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23uR527B7Gd1Xh4EN22ErwhFhHbaRB9i2wdpWW3SaehnR8tYEDqmDwfGswfDgJjprpdFs.jpg)| |-|-|-|

I’m sure all of you tofu lovers will love this—it’s perfect for lunch or as a snack. My husband says this is the best tofu he’s ever had, so it looks like this will become our favorite tofu dish. ![20260625_165237.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23wgd22pjsEFfiV5Zj7E1gBJJMTSuboajYtZqsjaDHoptdVxsr1zNiF1i4f1UzBujVFMt.jpg)

![20230813_094117_0000.png](https://files.peakd.com/file/peakd-hive/nurfay/23ynhM4HY26LsJBc56VnzHwHASWwNh2k6eRFsTW3ZB37BNXHsDPbYNJn7HniS1Ky4w7Ki.png)

![20240420_153413.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xybJaDM9iJEac2d34ghVhwHTLJQ2LkMrCFUTk1gbXyPNb8JzZk9mvDrrsvBt1wnEFYU.jpg)

About The Author

_{Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.}

|_{Hi Readers and Hivers, Thank you for reading and visiting my posts which are 100% copyrighted by myself, my own content, writings and photos, taken with the Samsung Galaxy A72 Smartphone.}| |--|

**Find some of my other recipes below!** [Steamed Green Bean Cake for Birthday Celebration](https://peakd.com/hive-180569/@nurfay/steamed-green-bean-cake-for-birthday-celebration) [Dragon Fruit Stuffed Cassava Balls](https://peakd.com/hive-180569/@nurfay/cassava-balls-with-dragon-fruit-stuffing) [Classic Corn Vermicelli Putu with Aren Sugar Sauce](https://peakd.com/hive-180569/@nurfay/classic-corn-vermicelli-putu-with-aren-sugar-sauce) [Coconut Milk Sticky Dragon Fruit Balls](https://peakd.com/hive-180569/@nurfay/dragon-fruit-ball-sticky-rice-fla-coconut-milk)

Milk fact