This, has been a bit of Chemistry, Magic and test of patience. Tried to make Tofu out of Black soybeans from Hokkaido. Trick is in the temperature, ratio of the Nigari, and when to add it. It was amazing to see it all come together. After putting the tofu curds in cheesecloth and compressing it, I then soaked it in cold water overnight to remove the tannic/bitterness of the nigari. Result? A fugly soft Tofu that looks like Ube but has the richness of Ricotta. So good... but so little! I have more byproduct (Okara), which I will use for a savory dish and maybe make a cookie or something with the rest. Still learning.. Progress, not perfection🙂#tofu#blacksoybean#homemade#healthycooking#homecooksinspired#豆腐#手作り#黒大豆#foodphotography #foodgasm#foodporn#imadethis#huffposttaste #lovetocook #heresmyfood #buzzfeedfood#foodphotography #食べるの大好き#winterfood (at Queens, New York) https://www.instagram.com/p/CK-AG2mlymj/?igshid=ms1pwhsqcmze