Fresh Tofu in Your Kitchen - Easier Than You Think Making tofu at home sounds like it should be complicated. It isn't. If you can make oatmeal, you can make tofu. All you need is a blender, a pot, a piece of cheesecloth, and about an hour of your time. This revised edition walks you through the entire process step by step - soaking, blending, boiling, straining, coagulating, and pressing - with 27 full-color photos showing exactly what each stage should look like. No guesswork. No special equipment. Inside: The complete tofu-making process with temperature guidance and seasonal soaking tips · A plain-English guide to coagulants · 16 tofu recipes from five-minute stir-fries to Agedashi, Kung Pao Tofu, and Sichuan Douhua · The complete okara chapter - stir-fry, patties, baking, smoothies · Frequently Asked Questions for every common problem.

Written in the voice of a home cook who has been making tofu every Sunday for decades. 60 pages · 27 photos · 5¿×8¿ trim · Revised Edition 2026.