voila! tofu!

1. soak soy beans for 8 hours.

2. make soy milk using soy milk making machine.


3. bring soy milk to a simmer for 10 minutes and add nigari to coagulate the milk. this is the tricky part, if you don't add the coagulant at the right temperature, it won't coagulate.

4. depending on how firm or soft you want the tofu to be, you vary the amount of the nigari.

5. you place the coagulated soy milk in the tofu mold and press it with 5-10lb. weight. here we are using crushed tomato cans.

6. let it sit in the mold for about 20 mintues and there you have it!

you can soak it in the water, store it in the fridge. as long as you change the water everyday, you can store it for up to a week.

joe has thoroughly enjoyed the process and loves drinking fresh soy milk. we'd better be making tons of soy milk and tofu to recover the cost of the machine and the shipping!!! i told my new japanese friend here and she was thrilled that i will be providing with her with fresh batch of tofu here and there! in fact, our neighbor was totally intrigued by it as well. she loves soy milk but it's actually very expensive to buy here so she's considering purchasing the machine as well. we gave her a batch of fresh soy milk today so we'll see what she thinks! apparently it tastes a little different than the commercial ones you buy in the states.