There's something really satisfying about making tofu. It's so rare to make anything from scratch these days and it's very labor intensive, but I always feel a tremendous sense of accomplishment after a production day at our brand new facility.
It's almost magical how we transform organic soybeans and purified water into steaming cups of soymilk, tender blocks of tofu, and billowing sheets of yuba using a technique created thousands of years ago.
While there are very few ingredients involved in tofu-making, there is a tremendous amount of labor, care, and practice that is required, similar to cheese-making or bread-making. And like those artisan practices, tofu-making can be a source of deep satisfaction that satiates not only a physical hunger, but a spiritual one too.