Made tofu today. Whacked together a crude tofu form/press, got 3 lb organic dry soybeans, and got a block of tofu.
I need to make a larger press for an intermediate step, which is pressing soy milk from the cooked soy puree. A cheesecloth and colander work but it is messy and slow.
Hardly seems worth the trouble to make plain tofu, mine is good but it's not like store bought tofu isn't. What I want to do is make flavored tofu. That way, the inside of fried tofu could maybe be as tasty as the outside.