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TOFU MOLD: Build a wooden frame from finished 3/4-inch thick lumber.
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The open frame can be square (7-inches by 7-inches) or rectangular (8-inches by 6-inches) and have a height of 2-inches.
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Build a pressing board (removable top) from the same lumber.
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The dimensions of the top should be 1/2- inch smaller than the interior dimensions of the frame.
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Two cross pieces can be used to hold the board together in the event two or more pieces of lumber were used to make it.
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These cross pieces serve as handles to lift the board from the frame after the tofu is pressed.
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The cross pieces should be located one inch from the edge of the board.
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Soybean Milk: Use a blender to make soybean milk in batches of one cup of soaked soybeans to three cups of water.
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Each batch should run for at least 3 minutes.
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Put the coarse soybean milk into a large pot and heat to a slow simmer.
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Cook for 10 minutes.
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Place a colander, covered with a clean kitchen towel, into a large pot or bowl.
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Pour the hot soybean milk into the towel to strain the soybean milk.
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A small amount of milk will drain via gravity; most must be forced out.
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This should be done when the milk has cooled.
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To do this, gather the edges of the towel to form a sealed ball.
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Tighten the towel edges like a screw.
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Use a spoon to scrape the outside of the ball to facilitate the flow.
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Make certain that the bean residuals are trapped inside the ball.
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Continue this process until the inside of the towel is nearly empty.
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Stirring frequently, heat the strained soybean milk to 180 degrees, remove from heat source.
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A couple of different coagulants can be used to bind the soybean milk.
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The most commonly available is Epsom salt (magnesium sulfate), which can be purchased from drugstores.
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I have found that magnesium chloride works better.
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Mix the coagulant with 1/4-cup of water before adding it to the heated soybean milk.
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Pour the mixture into the hot soybean milk a little at a time and observe.
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The process is like thickening a sauce with a cornstarch slurry.
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The milk will begin curdling.
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The quantity of coagulant varies depending on the choice of chemical, the amount of soybean in the milk, and the desired firmness of the final product.
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If a soft tofu is desired, curdling should be minimal; the curdling milk in the pot can still be stirred easily.
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If a hard tofu is desired, the stirring becomes harder.
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Put the tofu mold in the sink so the excess liquid can drain easily.
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Cover the inside of the mold with rinsed cheesecloth, allowing at least 6-inches of extra cheesecloth for each side of the mold.
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Pour the curdled soybean milk into the mold, then fold over the extra cheesecloth, sides first.
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Place the pressing board on top of the cheesecloth.
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Put a water-filled bowl or pot on top to exert pressure, remember that water is very heavy, a gallon of water weighs seven pounds.
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The position of the weight should be adjusted so pressure on the tofu is uniform.
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For soft tofu, a five-pound weight will be more than adequate - a pot plus two quarts of water will work fine.
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The final firmness is also dependent on time.
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For soft tofu, five minutes pressing will be sufficient.
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For firmer tofu, more weight and longer time will be required.
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When the tofu has reached the desired consistency lift the wrapped tofu from the mold and uncover it.
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Tofu can be divided and the pieces stored in water in the refrigerator of up to one week.
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Tofu can also be frozen.
