There are two ways to make silk tofu. One is to put a certain concentration of soybean milk into a container, add a coagulant, raise the temperature and solidify it into tofu, then cut and box the solidified tofu, and finally sterilize it.

Secondly, adding coagulant into cold soybean milk, and packaging it in a packaging box for 80-90 degrees heating, coagulation and sterilization. Because silk tofu is sterile and clean, it tastes tender, smooth and refreshing, not bitter at all, and is suitable for cold salad.