Silken Tofu in Veggie Broth (Liquidised) | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 25 minutes | Easy | Vegetarian

Silken tofu dissolves almost entirely when blended into hot vegetable broth, producing a smooth, protein-rich flowing liquid that is fully IDDSI Level 3 compliant after sieving. Each 200 ml serving delivers approximately 8–10 g of protein and a meaningful amount of calcium — making this one of the most nutritionally efficient liquidised dishes for elderly vegetarians with dysphagia. The mild flavour accepts a wide range of seasoning adjustments for individual preference.

Ingredients (2–3 servings)

• 300 g silken tofu (soft variety — not firm or extra-firm)
• 800 ml vegetable stock (low-sodium preferred)
• 1 tablespoon light soy sauce (optional, for flavour)
• 1 teaspoon sesame oil (optional, for fragrance)
• 1/2 teaspoon white pepper
• Salt to taste
• 1 teaspoon cornstarch dissolved in 1 tablespoon cold water (optional, to smooth consistency)

Method

1. Bring vegetable stock to a gentle simmer in a medium saucepan over medium heat
2. Cut silken tofu into rough cubes and add to the simmering stock; cook for 5 minutes, stirring gently — the tofu will begin to break apart
3. Remove from heat; transfer all contents to a blender and blend on high for 90 seconds until completely smooth
4. Pass through a fine-mesh sieve into a clean saucepan, pressing firmly with the back of a spoon; discard all solid residue
5. Return to low heat; season with soy sauce, sesame oil, white pepper and salt
6. If the broth is too thin (flowing faster than Level 3), stir in the cornstarch slurry and heat gently for 1 minute while stirring
7. If the broth is too thick, add a small amount of hot water until IDDSI Level 3 flowing consistency is achieved

Texture Test

IDDSI Level 3 (Liquidised) confirmation: Tilt a loaded spoon — the soup should flow slowly and continuously, leaving a thin coating on the back of the spoon. IDDSI syringe test: 1–10 ml should be expelled over 10 seconds at 45 degrees. The liquid must be completely particle-free.

Safety Notes

⚠️ Sieving is mandatory — even after thorough blending, small tofu curds may remain; always sieve through a fine-mesh strainer to confirm Level 3 compliance.

⚠️ Confirm tofu type — firm or extra-firm tofu contains too much fibre and protein clumping to achieve a smooth liquidised texture; use silken tofu only.

⚠️ Serving temperature — confirm the broth is below 60°C before serving.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Silken or soft tofu (絹豆腐/嫩豆腐): stocked in refrigerated sections at Wing Yip, H Mart, 99 Ranch Market, and most East Asian grocery chains.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 120 kcal per serving (200 ml), 9 g protein, 6 g carbohydrate, 120 mg calcium. Silken tofu is one of the few plant foods that provides a complete amino acid profile alongside meaningful calcium. This broth is particularly valuable for elderly vegetarians who cannot consume dairy or fish-based protein sources.