curdles the soy milk, transforming it into curds and whey. The curds are then pressed to remove excess whey, creating the blocks of tofu we buy in the store. How much they’re pressed determines ...

Both begin as mature white soybeans that get processed into boiled soy milk, to which a coagulant is then added. For regular tofu, the coagulated bean curd is separated from the plant milk's whey.

Artisinal producers insist on water from mountain streams, organic, non-GMO soy beans ... a second time (to remove the watery whey) then the curds are pressed under weights to make them cohesive.