Toru Making (Tofu Making)

• 1 c. dried soya beans
• 1/2 tsp. Epson salt (magnesium sulfate)

Wash 1 c. dried soya beans; soak in 4 c. water for 4– 5 hours. Beans will double in size. For 2 c. soaked beans, add 6 c. water and liquefy with blender until milky. Strain with fine mash cloth. (Solid left in cloth is kirazu – used for okara, meat extender for hamburger and other dishes.) Strained liquid or soya milk is heated over medium heat for 15 – 20 minutes or boiled for 3 minutes. Dissolve 1/2 tsp. epsom salt in 1/2 c. warm water. Add to soya milk slowly. Do not mix the soya milk but in 4 – 5 strokes with a spoon stir it from side of pan to other side of pan. Too much stirring breaks the curdles. While still hot, pour the curdled mixture in a container with many slits to let the liquid drain out as much as possible. Place a cardboard covered with tin foil to place over the curdles and place a weight (a mayonnaise filled-jar, an unopened can, etc.) over the cardboard and let it stand until cooled. The curdles will stick together into a mash while its hot. Too heavy a weight will make a heavy, solid tofu. Milk carton, plastic container, several layers of tin foil or other container with slits all around the container will do.