I’d read in a couple of places how much better fresh tofu is than rubbery old store-bought tofu. The texture was supposed to be heavenly, and the natural soybean flavor complex.
I picked up 6 packs of dried soybeans at the grocery store last Saturday, and decided to go for it.
First you have to soak them overnight, like you would any bean. You can’t even get away with a quick soak on these guys, like you can with other beans, because their exterior is so tough.
Then you run them through the food processor until they’re finely chopped.
Then you boil them for an hour or so, strain out the bean carcasses, and then boil the milk with a coagulant (the recipe I used recommended lemon juice, epsom salt, or apple cider vinegar. I used lemon juice).
Once the soymilk has coagulated, slowly ladle the mixture into a strainer, and let the water run out.
Then you place it in the refrigerator for an hour to firm up.
And then, if you’re me, you coat it with cornflake crumbs, bake it, and serve it with spinach and mushroom sauce.
I wasn’t as thrilled with it as I’d hoped to be; the texture was creamy and dense, but the lemon taste from the coagulant was a little too intense, and the soybean flavor was indeed complex, but not quite good. It may just be an acquired taste. Either way, I’m using epsom salt instead of lemon next time.