You will need: 1 cup soya beans (aka soy beans) and 1 litre water (preferably bottled)
First make the milk:
Soak the soybeans in water overnight.
Soak the beans
If the beans are old they will take longer. Being the obsessive I am, I used an organic version.
Rub the beans between your hands to remove any loose skins, and throw those away.
Drain the water and wash the beans.
Put the beans in a blender and process them with 1 litre of water – you will need to do this in two batches as it froths up a lot.
Place the mixture in a pan and bring to the boil, stirring continuously. Be careful as this can burn or boil over easily. Simmer for five minutes.
Strain the liquid through a muslin cloth into a clean pan and squeeze out. Keep the bean pulp also known as okara which is left behind, because you can make many other recipes from it.
I will post an okara vegan burger recipe soon, so watch out for that.
Reheat the soya milk in a clean pan gently and simmer continuously stirring for five minutes. The milk is now finished and you can allow it to cool and use it as milk or go on to make tofu with it.
Make the tofu
To make the tofu, you will also need the juice of ½ lemon and a tofu mould. The wooden ones are lovely but the cheaper plastic ones do the job.
Reheat the soya milk in a clean pan gently, and simmer continuously stirring for five minutes.
Turn the heat off and stir in the lemon juice thoroughly. Put the pan lid on and allow it to stand for five minutes.
When the soya milk has separated, pour it into the tofu mould and press firmly to allow it to drain.
Sieve into tofu mould
Press down firmly
Weigh it down with a can and squash all the liquid out. Allow it to rest for 30 minutes (longer if you want it firmer).
Weigh it down with a can
When finished, take out the tofu and place it in cold water to set.
Store in the fridge
Store it in a plastic box covered in water in the fridge for up to a week, but refresh the water each day.
Happy cooking X