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Discussion Starter · #1 ·
last night, very late at night, my husband and i were up talking and enjoying some wine, and we got hungry.

we are very poor these days, due to unforseen strata fees on our townhouse (emergency roof repairs), and so have no money for "extras" like snack foods. we scrounged around in our kitchen to see what we could make. as you may or may not know, we have a soymilk maker and we just happened to have some beans all soaked and ready to go, and we have the coagulant needed, and the press, to make tofu out of the fresh soymilk. so we set up the machine and put everything in and started it up so we could try making our first ever batch of homemade tofu. we also steamed some rice to go with it.

when the milk was finished, we sprinkled the coagulant into it and let it stand for 15 minutes. then we lined the tofu press with cheesecloth and poured the seperated milk it, and started to compress. in less than 5 minutes we had created a marvel! our own little block of fresh, hot, homemade tofu!

we split it up evenly and put it over our hot steamed rice and sprinkled it all liberally with soy sauce and ate it up.

THIS WAS BY FAR THE BEST TOFU I HAVE EVER EATEN!

i had no idea that tofu could taste so fresh, and have such a pleasingly delicate texture. i feel like i've been cheating myself all these years of being veg*n by buying that fetid, old, smelly stuff they sell in the grocery store. i am so happy we finally tried this. now we have like three jars of beans soaking so that we can make a whole bunch more tofu tonight.

i highly reccommend you all try making your own tofu, too. i have never tasted anything like it in my life.
 

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Discussion Starter · #3 ·
you let me know how it goes, borealis. do you have a soy milk maker, or are you doing it the old fashioned way with pots and colanders and food processors and cheesecloths?
 

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Discussion Starter · #6 ·
yes, i've made seitan, both the "hard" way (taking whole wheat flour and working it by rinsing it like crazy for what seems like hours) and the "easy" way, by purchasing vital gluten flour and just mixing it up with water and spices and then pounding it out into steaks to be boiled in a yummy broth. i've never had storebought seitan, but i have had it in chinese restaurants and it tastes the same, or better, than my homemade stuff.

tofu is simple. you take hot soy milk and stir in some coagulant (we used nigiri). you let it sit for 15 minutes and then pour the resultant curds and whey into the tofu press. all the whey will drain off and the press with compress all the curds together into a solid mass. when it's pressed as firm as you like, take it out and use it as you like!
 
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