The process starts by whirling soaked soybeans and water in a blender until the mixture looks like a rich vanilla milkshake. This is then cooked and drained, and the resulting liquid is creamy, nutty soymilk (delicious on its own, but we saved most of it for tofu-making). We coagulated different batches of soymilk with gypsum (calcium sulfate) and nigari (magnesium chloride) and waited for curds to separate from whey. When that happened, we delicately scooped the curds into a mold, weighted it with a can of tomatoes, and after 15 minutes, Andrea unmolded a beautiful block of tofu. At Andrea’s insistence, we begrudgingly allowed the tofu to cool to room temperature. Then we sliced it up, drizzled on a combo of soy sauce and chile oil, and ooohed and ahhhed over the masterpiece: the freshest, silkiest, moistest, nuttiest, creamiest tofu ever.
What fun DIY cooking projects have you tried? Comment here and let us know.
Read More: 11 Tofu Recipes