How To Make Your Tofu And Eat It, Too   Making tofu from
soybeans has been on my radar for awhile, ever since I assisted
— err, cleaned up after — my brother's attempt a few years back.
He'd built a small wooden tofu press for a friend and wanted to
try it out to make sure it worked. He got a big bag of soybeans
from the bulk bin at the market, soaked and then ground them,
boiled an enormous pot of water and did a lot of stirring and
straining. It didn't seem all that complicated, and I mentally
placed it on my to-cook-one-day list.  That day came, and I'm a
convert. Surprisingly, making your own tofu is not hard, though
it is a bit time consuming, as many do-it-yourself projects tend
to be. But the results more than make up for the labor.  It's
also ideal for control freaks such as myself, as you know
exactly what ingredients are going in your tofu (I like to use
non-GMO, organic soybeans) and can play around with the flavors
to your liking (a little lemon zest or a handful of toasted
sesame seeds can provid