- 1 cup Dry Soy Beans
- 5 cups Water
- 1 teaspoon Gypsum (Calcium Sulfate)
In a large, sealable container, add dry soybeans and enough water to cover by 3 inches. Cover and soak overnight in the fridge.
Strain the soybeans, discarding the liquid. Place the strained soaked beans in a blender, and add 5 cups of water. Blend on high and strain through a cheese cloth, squeezing out as much soy milk out as possible.
Bring the soy milk to boil and simmer for 10-15 minutes, constantly stirring.
Remove from the heat and bring the soy milk to room temperature.
Add ¼ teaspoon of gypsum to 1 tablespoon of water, mix to dissolve completely. Add this mixture to 1 cup of soy milk and it should dissolve completely.
Set up a steamer basket and steam the containers with tofu for 10-15 minutes, until they set.
Cool down tofu in room temperature, then refrigerate.
Serve with maple syrup and granola for dessert.