I decided to make tofu today.
After realizing how simple it was, and the alleged taste benefits, I couldn't resist making this simple dish.
Ingredients:
*Soy Milk (Store bought non-flavored, or make your own *soon-to-be-here-diy-link...* are both great sources)
*A Coagulant (I used Epsom salt aka Magnesium Sulfate. Nigari aka Magnesium Chloride is the traditional coagulant.)
Tools:
*Cheesecloth
*Pans and Stove
*Heavy and Dense object(s)
Process:
Take 1/2 Gallon of Soy milk
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMoQoPKZ_cLCg4y-Z2DCA9diXIiHTyFVMTNTYM0PWikE_VB3AwQbQxkJyUsp5ib05UosphSyGbZAECFZ11apd8DqXM0Rb1dr9DEKZ5IPrddIQr3ubJlsYO65dsvfcZ47Dw8rGm-3fO5lnn/s400/Silk.JPG)
and pour it into a pan and heat on medium until simmering. Stir occasionally.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCyWqf83PHZhFw-Iv0C6YdyTzXOZq-XYxBVI9fGvEsaJqAZKx-FSX-E2rqRT72Jbf4ajTZZc_QPj6cMmnmEg-WXplCQBi0-971gitpFHNBiJz-HrSSAbU5ZuM5FJxYEEMphGEsCS4Whv59/s400/Boil.JPG)
While this is coming to a boil prepare a tablespoon of Epsom salt by dissolving it in a glass of water.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHayRq32cv-LouerchVoB9DPYMb1GQRC34nUYoakqP9yxHb-GFTOh6lpjHNDY9B9GPO0XN2FNE-DPwtJ7c-WDooS27fnLHR_6FHsdD7kubDYHA8WjVsuaYrny-K3hwj46l2_Od9p6uGgw/s400/DSC00483.JPG)
Let the Soy Milk simmer for a few moments. I also raised the heat a bit at this point as I think and have read that is helps. Add this mixture to the Soy Milk and stir until the mixture looks like this:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqH5qywtYFKbh-cKHbk2BsW9zlyWjOastdtuUkpEYnS_5lfAyFEoOCp7b0zJOaC0V7CRA3glDBscMvdNSq59r5b9EqYQFBQIPuBQ3xlsExgJgBfcMQBExd0Z_k1fuKHuIl5iKUhFsgqsKl/s400/DSC00486.JPG)
Time to filter and strain this mixture. I cut pieces of cheesecloth and placed them in a small strainer pan with excess cloth to fold over the top.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NwxtpstJcvNARnr6fkJJZLSQj9OuCpxq378__ucZp4AfvqHbNJqK4pYtt6fqb_S2lUtnNn9m7kWn5ucVAqUXqZBkSHHQ4d4h2Obric88PekeP0Z94khd5QbNa2xa2HOkegyy_XorKkUB/s400/DSC00484.JPG)
Pour in the mixture:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCq94uNW_kQzX207j7mscnxqbwb-rtfeZb8ryx5n6hbu7IRmbYfBMzczDIHQAGMoPjyuCNEfHL3UmyTM8NZ9I0WLp7YoET7bhamo5r8Mu6H0njJLp0wNc1Ww4cD8slIHMV9RYMH3dryan_/s400/DSC00488.JPG)
Fold the excess cloth over the top and place a flat object on top, I used a bowl, and add a few pounds of weight, I added spaghetti sauce jar and a salsa jar.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvPj-_kuU-5E747-qNed9Mi0hwmtEtlHcQem6T9_7JyeQ0QfnJFFp6GCTI0Zih-66A6j6k5B9T3oTOmRsz2LLXBA7XM_9JI3vMiTQJPwZ76K33lqwm8Q3Hy5woC0ndW995rXTQkAW9SSuE/s400/DSC00489.JPG)
Wait about 20 mins for the tofu to set and enjoy! I like really firm tofu so I let it set for about 30 mins, use less time if you prefer less firm tofu.
The Results:
It looks and tastes really good.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpc9f7lNeAFic8iz0yHNdmCF99odwBJTLAxu-oqZTbwlN3edW0fGd0YNap_wiGlBJZT9dy4lfFNa9_PiLAIs1JseqN6CAVaPKXaR1AqVy_Pjk2FbujqR_QLetVMWmgAbLYuUqaao5jDnqw/s400/DSC00490.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSndn_McGxOwtqqk2b74-6iKyg8n6Ds44xWbYXViYZSfziuHV21_sZi2vCE4yzVRzmz0y7-YIqO8t7ZRbfrscA19u8eMJ3Ohy7kcVdpuWbrYOPM70aWB1R_WGtYz4OeisesL4Z0OOakyzn/s400/DSC00491.JPG)
Store in water in the fridge for up to a week, enjoy!