Homemade tofu

Overview

How to cook Homemade tofu at home

Pick out the insect-bitten and bad beans from the soybeans and add an appropriate amount of water to soak them for a few hours
The beans are soaked and are clear and clean
Use a food processor to add appropriate amount of water and grind it into soy milk
Filter the ground raw soy milk to get out the bean dregs
Put the filtered soy milk into a pot and bring to a boil. Simmer over low heat to prevent splashing of the pot. Skim off the foam while cooking
Pour it out into a basin, and when the soy milk cools down a little, add white vinegar little by little, and watch as tofu flakes slowly appear in the soy milk
Pour into the spread gauze (you need a removable bottom cake mold, or something else) and wrap the gauze well
Place a heavy object on top and wait for an hour. Take it out, cut it into pieces and put it on a plate. When it’s hot, dip it in the sauce and eat! (The length of time depends on the amount of cooking and the thickness of the tofu) I have to say that the tofu made with vinegar is a bit sour, but it’s okay