1 1/2 cups Soya bean seeds
1 tbsp. Epsom salts (magnesium sulphate)

Tofu

1. Soak the beans in water for at least 12 hours. Drain all the water and wash the soaked beans.
2. Grind the soaked beans in a blender to a smooth paste using 4 cups of water. Strain to extract the milk.
3. Boil this milk, add the Epsom salts and remove from the flame. Strain the soya bean curd through a muslin cloth placed on a strainer.
4. Press the bean curd and put some weight on it so that all the water is drained out. Remove the weight after a few hours.
5. To store for a longer period, refrigerate in a container filled with water. Use as required.
   Makes 100 to 150 grams
   Preparation time: 15 minutes