Soy Milk, Tofu and Okara Workshop Cookbook (PDF Download)

Description

Learn to make tofu from scratch with this downloadable cookbook, the companion guide to the Soy Milk, Tofu and Okara Workshop. Every recipe is laid out step by step so you can follow along in your kitchen, from raw soybeans all the way to silky fresh tofu on your plate.

What You Will Learn to Make

• Two types of soy milk: Regular and thick (koikuchi) styles, each with distinct uses
• Two types of tofu: Kinugoshi (silken) and momen dofu (firm pressed), the two foundational styles of Japanese tofu
• Okara: The nutritious soybean pulp left over from soy milk production, too good to throw away
• 6 additional Japanese recipes: Dishes that put your homemade soy milk, tofu, and okara to delicious use

Why Make Tofu at Home

If you have only ever eaten store-bought tofu, homemade tofu will change your understanding of the ingredient entirely. Freshly made kinugoshi has a delicate sweetness and custard-like texture that commercial tofu cannot replicate. Momen dofu, pressed by your own hand, has a satisfying density that holds up beautifully in hot pots and stir-fries. And the okara, which most factories discard, becomes a flavorful ingredient for side dishes, baked goods, and more.

Cookbook Details

• Format: Downloadable PDF
• Download window: 48 hours after purchase
• Skill level: Beginner-friendly, no prior tofu-making experience needed

Perfect For

Home cooks who want to experience the difference fresh tofu makes, anyone following the Soy Milk Tofu and Okara Workshop, plant-based cooks looking for a new skill, fermentation and artisan food enthusiasts, and anyone who believes the best ingredients are the ones you make yourself.