How to make tofu in your kitchen (aka, no fancy equipment/ingredients required).
Ingredients needed:
- 1 1/3 cups dried soybeans
- Coagulant: You have several choices in this department:
1) 2 tsp. liquid nigari or
2) 2 1/4 tsp. granular or powdered nigari or
3) 2 tsp. Epsom salts (magnesium sulfate) or
4) 4 Tbsp. lemon juice (freshly squeezed) or
5) 3 Tbsp. apple cider vinegar
The coagulant you choose will effect the taste and firmness slightly, but it will still be tofu, and it will still be yummy! After you've tried one coagulant, you may want to try another and see if you prefer one over the other or if you even care.
I used Nigari - I found it at my local health food shop, it was very cheap.
Okay, now let's get started on the actual process of making our own tofu. First we need to make soy milk:
1. Soak the dried soybeans in 4 1/2 cups water for at least 8 hours (you'll need to soak them longer if it's cold). I usually soak mine overnight or up to 24 hours if it's chilly out.
2. Grind the soybeans in batches with their soaking water in a food processor/blender until the beans are ground fine.
3. In a large pot, bring 5 cups of water to a boil and then add the ground soybeans.
4. Over medium heat, bring the mixture almost to a boil stirring continuously with a wooden spoon to prevent sticking. Right before it comes to a boil, reduce the heat to low and cook the beans for an additional 8 minutes, stirring (it will foam up A LOT during this process. If the foam gets to high, just flick a few drops of cold water over the top. That should cause the foam level to fall back down.
5. Strain the hot mixture through a colander lined with a finely woven cotton cloth that is sitting over a bowl or pot. You want to catch the liquid–that liquid is your soy milk which you'll be using now to make your tofu.
6. Carefully gather up the sides of your cloth and twist it closed (you may want to wear gloves to protect your hands from the heat). Using a jar or potato masher, press sack against colander, squeezing out as much soy milk as possible. You will be surprised at how much you will be able to squeeze out!
7. The pulp left in the cloth is called okara and is very nutritious - I used it to make some Okara cakes with (a bit like crab cakes)
8. In a cup, mix together your chosen coagulant with 1 cup water and stir until dissolved.
9. Quickly rinse out the cooking pot and put it back on the stove. Transfer the soy milk to the pot, and cook it over low heat, stirring continuously with a wooden spatula. When the soy milk is between 150 to 155 degrees Fahrenheit, remove the pot from the heat. I don't own a cooking thermometre (MUST GET ONE!) so I just guessed at this - it's just before boiling point.
10. Add half of the coagulant mixture to the soy milk, stirring with a spatula in a whirlpool pattern. After stirring vigorously 5 or 6 times, bring spoon to a halt upright in the soy milk and wait until all turbulence ceases. Then add the remaining coagulant mixture, and this time stir gently in a figure eight pattern. When you notice that the soy milk is beginning to coagulate, cover the pot and let it sit for 15 minutes.
11. Line a colander with a clean tightly woven cotton cloth and set the colander over a bowl that can support it, or in the kitchen sink. With a soup ladle, gently transfer the coagulated soy milk into the cloth-lined colander (or tofu press if you're using one).
12. Fold the cloth over the top of the coagulated soy milk, and place a weight of about 1 1/2 pounds on top and let stand for about 15 minutes (I use a very scientific weight system of canned goods). I like to place something between the tofu and the weight (like a plate) so that the weight is evenly distributed and gives better shaped tofu. This pressing process is to press out excess water and make the tofu firm.
If you made your tofu in a colander, you will end up with some odd shaped pieces! Serve the tofu immediately or store it in fresh cold water in the refrigerator.
Easy Peasy huh!
www.lafujimama.com/2009/09/how-to-make-tofu-no-fancy-equipment/ 
