This recipe works, it’s simple and the tofu tastes great.
Step one: soak 1 1/2 cups of dried soy beans in 4 1/2 of cups water overnight.
Step two: blend the beans and water until almost smooth.
Step three: in a large pot bring 5 cups of water to a boil then stir in the beany water and reduce to a simmer (stirring often). Within 8 minutes a thick layer of foam will form on the surface.
Step four: using a cheese cloth (or washed nylons…that’s all I had at the time), strain the beany, foamy liquid, squeezing out as much as possible.
On the left: soy milk (or future tofu). On the right: okara or soy bean pulp (no longer useful for the tofu making process).
You can either freeze or dry the okara and use it in several recipes. I might try a okara banana bread.
Step five: return the soy milk to your large pot (after a quick rinse) and warm the liquid at a very low heat, make sure it doesn’t simmer, yet get it hot enough that it’s almost too hot to the touch. Remove from heat.
Step six: mix 1 cup of water with a 1/4 cup fresh lemon juice. Slowly stir in half of the liquid with the soy milk, stirring clockwise about 6 times. Leave the spoon in the liquid and wait until the liquid stops moving then stir (in a figure 8) the remaining water/lemon juice with the soy milk. At this point you will notice fresh curds forming.
Step seven: place a lid over the pot and let rest for 15 minutes. At this point the curds should sink to the bottom with water at the top.
Step eight: remove the curds with a slotted spoon removing as much water as possible.
Step nine: press the curds with a heavy plate, tofu press or with a heavy container (filled with water) fitted snuggly within a slightly larger container. Press for 15 minutes, drain out the excess water and refrigerate for an hour.
Step ten: eat right away or cover with cold water and store in the refrigerator for up to 3 days.
