The Mercury News ran an article yesterday about making tofu. In it, Kuniko Yagi describes making tofu in the oven, the microwave, and a steamer. Yagi says, "I felt embarrassed I couldn't make [tofu], being Japanese." Leryn and I found this hilarious because being Japanese doesn't automatically dictate that you should be able to make tofu any more than being French means you should be able to make croissants and baguettes.
The Mercury News also provided a recipe for custard-like tofu, which reminded me of my own tofu making ambitions.
Ever since I found these articles on making soymilk and making tofu on the Just Hungry cooking blog, Leryn and I decided to make our own soymilk and tofu out of soybeans that I bought at the local Japanese Supermarket. I also bought a bottle of nigari, the brine based coagulant that is used in making tofu.
I had originally planned to go to Toys R Us and buy an igloo shaped sandcastle mold and drill holes in it to make tofu igloos, but today I had a chance to buy a real tofu mold for $4.00 at Daiso. It seems like a complete rip-off for such a small mold that I could make so easily out of blocks of wood, but convenience won out in the end.
Status of the tofu making project: Mobilizing and in action. More details later.
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