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. (see note below about straining the mixture if it is not smooth).

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.) Note: If your tofu did not set up, as pictured above, it was not cooked long enough. You MUST NOT EAT IT IF IT IS NOT SET.

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.