I used a food processor slicing disk to do all the veggies and used brown rice ramen that recently became available near where I live. I use home made veggie broth and put a fat scoop of red miso in it.
I used a food processor slicing disk to do all the veggies and used brown rice ramen that recently became available near where I live. I use home made veggie broth and put a fat scoop of red miso in it.
I do make it sometimes at home but this was store bought this time. Tofu is essentially soy cheese and you make it in the same was as farmers cheese. I use a soy milk maker that you put in soaked soy beans and water and soy milk comes out (after straining some pulp). Instead of rennet you use nagiri which is (I think) magnesium chloride or gypsum to coagulate the proteins in the in the soy milk into curds and then you strain them out and press them into a block, the more you press it the firmer it is but fresh tofu tastes best when it is on the softer side. Alternately you can boil the soy milk until it forms a film on top of it and remove the film and dry it, this is tofu skin or yube which is a chewier soy protein.