- 3 cups dried soy beans
- 2 tablespoons Epsom salt
- Soak dried soy beans overnight, at least 8 hours
- Blend the soaked beans with enough water to cover (this step may need to be done in multiple batches to properly blend all the beans
- Add the blended beans to a pot and add 12 cups of water
- Simmer mixture 20 minutes, stirring frequently
- Strain mixture. The remaining liquid is soy milk, the soy pulp that was strained is called "okara" and is high in protein
Heat the soy milk to 175-180 degrees F. You will notice the milk begins to separate or curdle as it heats
While the milk is heating, dissolve the 2 tablespoons of Epsom salt in 1.5 cups of water. Once the soy milks reaches temperature, remove from heat and gently add in the salt mixture. Gently stir the pot a couple of times to ensure its all incorporated and set aside for 10 minutes.
Gently remove the curdles from the pan and place into a mold or strainer lined with mesh or cheese cloth. I used a high wall strainer lined with mesh. Once the curdles were added I placed a plate over the tofu and added two cans of pasta sauce to weigh it down. Let strain and set for 20 minutes for firm tofu, less time for softer tofu.
Once set, place the tofu in clean water to rinse for 20 minutes.
Keep the tofu in the fridge with a little bit of the liquid left after curdling the tofu to keep fresh.