Homemade Tofu

Before marrying into the Asian culture, the only times I had eaten tofu were in the tofu-spinach lasagne that my mother made (that recipe will be shared at another time).  Since then, I have eaten a lot of tofu, served in a variety of ways.

Tofu is a fantastic substitute for meats and takes on whatever flavor it is cooked with.  Additionally, tofu can be frozen (which changes the consistency) or used to create sauces and a variety of dishes.  There are several cookbooks dedicated to using tofu as the featured ingredient. 

At H-mart, one of the large Asian markets in Atlanta, Georgia, tofu is made in the store.  This was my first experience with fresh tofu.  Like fresh pasta, cheese, or bread, fresher is better.  Foods are healthier and taste better with fewer preservatives and minimal time from production to your table. The fresh tofu was incredible and had a much richer flavor than commercially-prepared, large-batch tofu.  Fresh tofu, especially when still warm, is so good that you can eat it right out of the package with just a little soy sauce.

I had a similar experience when visiting Korea.  In one particular street market, we purchased fresh tofu from a vendor.  It was from him that my wife learned a couple of tips for making tofu.  This was her first attempt to make tofu, although she had watched her mother make it before.

Below are the photos that chronicle my wife's first homemade tofu experience.  As with other fresh tofu, the richness of flavor and tenderness of the finished tofu far exceed store-bought tofu.

I compiled these photos together using a comic book app on my iPad.  I couldn't resist a special effect because the transformation from a bowl of soy beans to solid tofu is amazing.