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This recipe is pretty close to how I make tofu. Once you have fresh tofu, the store-bought stuff seems bland. It has a nutty taste naturally. Also, I use vinegar or lemon juice as my acid, not gypsum as some recipes call for. As for a mold -- I use three loaf pans, one with holes hammered through the bottom. I stack them together, with the hole-y pan in the middle, put the soy curds into it (after lining with cheesecloth), cover the curds, then put another pan on top and weigh it down (with clean rocks, bricks, etc). The excess liquid drains into the bottom pan, making less of a mess. If your tofu doesn't firm up, then turn it into silken chocolate tofu.

How to Make #Tofu from Scratch
Author: Annie

Ingredients

- 2 ½ cups dry soybeans (preferably organic)
- Enough water to soak the beans
- 8-12 cups water
- 2-4 tbsp vinegar or lime juice (I use apple cider vinegar or lemon juice)

Instructions
1. Soak the soybeans in enough water (at least twice the level of the beans) for 5-7 hours or overnight.
2. Once soaked, the ratio is 1:2 for the blending step; for each cup of hydrated beans blend with two cups of water (tap water). Cover a strainer with the cheese cloth and pour the previous mix into a large bowl, keep just the liquid (you can keep the soy fiber 'okara' to make other recipes or just use it as plant "fertilizer"). Repeat the same process with the rest of the soybeans. Remove the foam created on the surface.
3. Transfer the liquid (soy milk) to a large saucepan. Heat the milk over medium heat and remove the foam on top as it appears. Mix occasionally and when the milk starts to boil and the foam rises even faster, turn the heat off.
4. Add vinegar or lime juice. Mix a couple of times and the curd will start to form; the liquid that separates from the curd should be completely transparent, if it looks slightly white, add more vinegar or lemon juice and mix.
5. Let cool for 15 minutes.
6. Place the other piece of cloth in the tofu mold, pour in the milk curd and cover with the ends of the cloth, place the second mold on top and press until the maximum amount of water possible is strained.
7. It’s highly suggested to place a heavy object on top of the mold that is pressing the tofu and let it rest for 2-3 hours (so it can keep draining the water and make the tofu firmer).
8. Transfer to the refrigerator to make the consistency even firmer (still covered in the cloth pieces)
9. Store the tofu in a container with water, in the refrigerator.

#Vegan #VeganRecipe #TofuRecipe #Tasty
Source: https://happyvegannie.com/how-to-make-tofu-from-scratch/