Chuck Carroll





  1. Soak 2 cups of dry soy beans overnight
  2. Place 1.5 cups of soaked soy beans in blender with 3 cups of water
  3. Blend for 1 - 2 minutes
  4. Dampen the tofu cloth and place it over the bowl
  5. Pour water and soy bean mixture into the tofu cloth and strain
  6. Dump milk into large pot and discard (or save) the soy meal
  7. Repeat until all the soy beans have been blended
  8. Place pot onto a stove at medium-high temperature and bring to a boil
  9. Once boiling has started, bring to a simmer
  10. Squeeze lemons into bowl and remove seeds, then pour lemon juice into the pot
  11. Add 1 tbsp of rice vinegar (if it doesn't coagulate within a 5 minutes, add another tbsp)
  12. Once soy milk has coagulated and become tofu, strain the water and enjoy
  13. If you're going to mold your tofu, place your tofu cloth inside the tofu press and place your tofu chunks inside
  14. Close the cloth, put the lid on and press down to get desired firmness
  15. Refrigerate for a couple hours