Gonna take a detour here and mention the time that I tried to make tofu from scratch, starting with making soy milk from dried beans that I’d ordered just for the task:

The soy milk turned out surprisingly well, with the help of a semi-automated device, but I realised on the spot that most commercial soy milk has a tonne of sugar added to it, and I didn’t want to go down that route. In fact, it just about turned me off of soy milk permanently.

Anyway, I moved on to the tofu-making stage, and realised that both coagulants I tested (lemon juice and nigari powder) imparted a huge, unwanted taste to the tofu, on top of neither being all that great at coagulating the soy milk. In the end, I think I could have improved on this cooking disaster, but my motivation was gone at that point, and I wanted to move on.

There’s also the fact that no matter what a versatile food tofu is, it’s also a significantly processed one, and I wanted to move in the opposite direction. That said, I understand that fresh-made tofu in Japan and other places can be incredibly tasty, almost worth wolfing down straight with no cooking or spices.