Dilute the Blended beans with enough water and sieve to extract the milk. Transfer to a big pot and cook on high heat. (Do not fill the pot to the brim, to avoid pouring over).

As the milk boils and rises, add diluted lemon juice/ fermented millet water/ vinegar gradually as demonstrated in the video. The milk starts to coagulate and separates completely from the water.

At this stage you either reduce the water drastically and then season the tofu with salt and seasoning cube before transferring to a sieve cloth, or transfer the tofu and season wen you are ready to fry especially when lemon juice as a coagulant.

Remember to place the sieve cloth in a colander before transferring the tofu. Tie the upper part of the sieve cloth before placing a heavy object on the sieve cloth containing the tofu in order to remove the water completely. After about 3-4 hours remove the tofu and slice nicely. Transfer to a ziplock bag and refrigerate until needed.

Important Notes
1. If using lemon water as a coagulant, soak the sliced tofu in salted water for15- 13 minutes to remove the lemon taste and don't salt or season prior to this time.
2. Sieve the milk with cold water for easy extraction.
In my next recipe, I will be sharing how to fry awara/soybeans and enjoy it with pepper sauce 😋