you know i never actually MADE my own. i am fortunate enough though that i live very close to all sorts of asian markets. big and small. there is a rather small one down the street from me a bit. they have home made tofu. you bring your own container. it really is MILES BETTER than the pre-boxed shite (which i do like to tell the truth)
anyway, mark at boing boing
pointed us to this article Do it yourself fresh tofu
In the slightly cramped kitchen of Sona restaurant in West Hollywood, chef de cuisine Kuniko Yagi is standing over six bowls of tofu that she has made using three different methods in the interest of soybean curd experimentation.
It's not that she hasn't already discovered a recipe for making her own tofu perfectly -- silky-smooth, creamy and luscious, with the fresh -- really fresh -- flavor of soybeans. But she's making a point. "It seems so simple, but it means you have to get everything just right," she says.
pic from the la times article