Los Angeles Times has a great article on making your own tofu at home. Here’s a quick look:
Do-it-yourself fresh tofu: Two ingredients and a steamer, and you’re on your way to amazing tofu at home.
Traditional tofu makers start with the beans, and coax them through a long, involved process to create tofu. But with just soy milk and a brine called nigari (a coagulant derived from seawater), it’s easy to make kinugoshi (soft, silken) tofu at home, at least in theory. It isn’t that easy to get the exact-right consistency, but for anyone who loves tofu, it’s worth the effort. Kinugoshi tofu is delicate and pudding-like and almost melts on the tongue. Made fresh, it’s exponentially better than any store-bought blocks of tofu…Read the rest at LATimes.com!
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