My Grocery Store Ran Out of Tofu, So I Made My Own
If you have some extra time and soy milk, you can too
My parents used to call me “tofu cheeks” because of my love for tofu, even as a baby. As people across the U.S. stock up on food, especially foods with longer shelf lives, anticipating additional lockdowns or quarantines, it has become increasingly difficult to find my beloved tofu at the grocery stores in my area.
Desperate times call for desperate measures, so I thought, why not try to make some myself?
I started my research by revisiting the conversation I had with writer and chef Andrea Nguyen about tofu while writing about a tofu factory in Chicago. Nguyen described making tofu as magical and relatively simple, which only further encouraged me to try to make my own.
Tofu basically comes down to two ingredients — soy milk and a coagulate. Since this was my first time making tofu I decided to make it as easy as possible for myself and use lemon juice as a coagulate and use store-bought unflavored, unsweetened soy milk instead of making my own from dried soy beans.
