Silken tofu

Soy milk set whole in its container, usually with glucono-delta-lactone rather than a salt coagulant, so the 11S glycinin and 7S beta-conglycinin form a fine even gel holding around 88 percent water. Never pressed or drained, which is why it carries none of the grain of block tofu. Blended, it becomes a colloidal protein suspension and those globulins act as emulsifiers, which is what makes it usable as a sauce base at roughly 8 g protein per 100 g. Two hard limits follow: it aggregates irreversibly above about 70 degrees Celsius, and it flocculates approaching its isoelectric point near pH 4.5. Keep it off heat and keep acid out of the blender.