Chinese Food for Tofu

Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu is bought or made to be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.

Tofu originated in Han dynasty China some 2,000 years ago. Chinese legend ascribes its invention to prince Liu An (179–122 BC). Tofu and its production technique were introduced into Korea[when?] and then Japan during the Nara period (710–794). Some scholars believe tofu arrived in Vietnam during the 10th and 11th century. It spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica.

Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate), it can have higher calcium or magnesium content.

How to make tofu

Tofu is great in so many recipes and easy to make. Along the way you will also make soy milk and have some okara left over. Okara is basically just bean pulp but it is great in breads, burgers, or cookies.

Step 1: What you will need.
Ingredients:
You'll need water, 3 cups of dry soy beans and 2 TBSP of Epsom Salt. As an alternative to the Epsom Salt, you may use 75ml of lemon juice. Most of the nicer grocery stores will have the soy beans and you can find Epsom Salt at the pharmacy. 
Equipment:
Food processor or blender, 2 large pots, 1 colander, 1 strainer, and a mesh bag. Instead of the mesh bag you could also use a few layers of cheesecloth. 

*Also note this recipe works doubled.

Step 2: Soak and Blend
Soak 3 cups of dry soy beans over night in the refrigerator. 
RInse the soaked beans and discard any discolored ones if you spot any.
Blend a little at a time with enough water to cover the beans. 
Add the processed beans to your largest pot with 12 cups of water.

Step 3: Stir and Simmer
Stir frequently and simmer for about 20 minutes. This will foam up a bit so be careful not to let it boil over. 

Step 4: Strain Out Milk
Strain into your second pot. Use a spoon to press out as much of the milk as you can. The liquid is soy milk. The solids are okara.
I usually take out a jar or two of soy milk at this point and continue making the rest into tofu.

Step 5: Coagulate
Heat the soy milk back up to around 180 degrees. 
Dissolve 2 TBSP of Epsom Salt in 1 and 1/2 cups of warm water.
(Alternatively you could use 75ml of lemon juice.)
Remove from heat and gently stir together.
In about 5 to 10 minutes the curds will separate.

Step 6: Add to Mold
Your colander with a mesh bag or cloth makes an excellent mold. Skim out curds and pour into mold.
Press down with a small plate and heavy object.
Leave for about 20 minutes.

Step 7: Finished

That's it! You are left with a nice slab of tofu, some soy milk and quite a bit of okara. It gets easier every time.