Tofu may not be easy to find or may cost too much in some areas of the world. First, you will need to make soy milk. To make 800 grams of tofu, you will need to make four liters of soy milk. Make sure your soy is organic and GMO free.

To make the soy milk, soak 500 grams of dried soybeans for ten to twelves hours. Add the soaked beans to water in a blender and pour the soybean, water mixture through cheesecloth, very loosely woven gauze or silkscreen. Boil the soy milk for five minutes, and let cool to 158 to 176F (70-80C) Mix 4 tsp of nigari or natural bitters made of calcium sulphate, magnesium sulfate or epsom salts into two cups of warm water. The longer you let this mixture sit, the harder your tofu will be. Stir in the sulfate to the warm soy milk and let stand for fifteen to twenty minutes. Pour the resulting curds into a mold lined with cheesecloth, very loosely woven gauze or silkscreen pushing it flat into the mold. The remaining liquid will be pushed through the foles in the bottom of the mold. Once it has cooled down, dump the tofu into a conainer of water and place in a refrigerator or other cool location. You can make a tofu mold from a wooden or plastic box, drilling or poking holes in the botto. Some plastic boxes will come with a lid, and if you cut the edges of the lid a little, it will slide into the box. You can use it to press the moisture through the holes by pushing it down on the curds. Tofu presses can also be bought.

You can place your tofu in a freezer overnight and return it to the refrigerator to give it a tough texture if you want to mimc meat in soe dishes.

Equipment:

• Blender or food processor
• tofu press
• cheesecloth, very loosely woven gauze or silkscreen
• large mixing spoon
• sauce pan
• mixing bowl

Ingredients:

• 4 tbsp calcium sulphate, magnesium sulfate, or epsom salts
• 500 grams dried soybeans

Makes 1½ pounds/ 4 cups / 680 grams of tofu.