Homemade Rice Tofu with a Silky Texture

1Rinse the white rice (2 cups) under cold water (4 cups) until the water (4 cups) runs clear to remove excess starch.

2Soak the rinsed rice in water (4 cups) for at least 4 hours or overnight to soften it.

3After soaking, drain the rice and add it to a blender with 4 cups of fresh water (4 cups). Blend until the mixture is smooth and creamy, about 2-3 minutes.

4Strain the blended rice mixture through a cheesecloth or fine mesh strainer into a large pot, squeezing out as much liquid as possible. This liquid is your rice milk.

5In the pot with the rice milk, add the lemon juice (¼ cup), salt (½ teaspoon), and turmeric (if using). Stir well to combine.

6Heat the rice milk mixture over medium heat, stirring constantly until it thickens, about 10-15 minutes. It should resemble a custard-like consistency.

7Once thickened, pour the mixture into a lined tofu mold or a small container lined with cheesecloth. Smooth the top with a spatula.

8Cover the mixture with the overhanging cheesecloth and place a weight on top to help it set. Let it sit for at least 30 minutes at room temperature or refrigerate for 2-3 hours for a firmer texture.

9After setting, carefully remove the tofu from the mold and unwrap it from the cheesecloth. Cut it into desired shapes and sizes.