🥣How to make tofu from scratch - the Wendy the food scientist way! 1️⃣Traditional curdling - form curds, separate the liquid, then press. 2️⃣Silken tofu pressing - set the whole batch into Silken tofu and press it into firm tofu. ✨Pro tip: watch the video to find out which method is my favorite! Recipe for homemade firm tofu Ingredients 🥛For the soy milk: - 250g dried soybeans (soaked overnight in at least 600mL of water) - 2.5L water For coagulating into tofu: - method 1 (curdling): 3g of gyp