While we were home for the holidays, I made tofu for the first time with Alex’s mom. I used the directions that came with a tofu press that I bought recently (see below).
Here are the soaked soybeans. Step one, grind the soaked beans in a blender or food processor until they are really smooth. When you think they’re done, keep grinding for a few minutes more. Step two, cook the ground-up beans. The mix became very foamy when it was heated, so I had to add some water to keep the foaming under control. You should recognize the smell of soymilk while it’s heating.
Next strain the mixture through sarashi or layered cheesecloth. The pulp is okara. If it looks like there are still bits of beans in the pulp, add some more liquid and blend some more. On the right you can see the finished soymilk
Next add the nigari to curdle the soymilk. Strain the curds through sarashi cloth, wrap in the cloth, and press in a strainer or a box like above. In case you are wondering, the box came from Rakuten.co.jp, though wooden ones are easier to find. Weight the lid with a glass of water and wait about 15 minutes. Remove the tofu and soak in water for about 30 minutes. Finally, unwrap your tofu and enjoy.
The finished tofu. Mmm… better than store-bought.