Step 1

Place the dried in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried beans.

Step 2

Place the drained beans in a medium bowl. Add enough boiling water to the bowl to cover the beans by 1/2 inch (1.25 cm). Let stand for 20 minutes until the beans are slightly plumped and the water has cooled.

Step 3

Drain and rinse the beans in a mesh sieve or colander, discarding the soaking water.

Step 4

Place the drained beans, 2 and 3/4 cups tap water and optional salt in a blender. Blend on high speed until completely smooth, stopping several times to scrape down the sides of the blender container.

Step 5

Pour the bean mixture into a medium-size, heavy-bottomed saucepan.

Step 6

Whisk over medium-high heat for 6 to 8 minutes until the mixture is VERY THICK, glossy and begins to pull away from the sides of the pan as you whisk (turn heat down to medium, as needed).

Step 7

Scrape the batter into an 8-inch (20 cm) square glass or ceramic baking dish, smoothing the top (the dish does not need to be oiled).

Step 8

Refrigerate the tofu, uncovered, for at least 8 hours, or overnight (Alternatively, leave the tofu in the refrigerator for up to 5 days until ready to use.)

Step 9

Run a silicone spatula or dull knife around the edge of the dish; invert the tofu onto a cutting board. Cut the tofu into the desired shapes and sizes you prefer for recipes and/or storing in the refrigerator.