. Soak one cup of dry soybeans for 2-3 hours.

2. Use Soy'nJoy to make soymilk, set the cycle in "Dry Bean" position.

3. Dissolve 3/4 tsp. GDL in 1 fl.oz. of warm water

4. When Soy'nJoy just finish making soymilk, remove the pitcher from main unit, let it set for about 5 minutes, remove the lid assembly, add the GDL solution into the soymilk, stir briefly to allow the solution to mix.

5. Cover the pitcher with a round plate, let the soymilk set for about 15 minutes. The soymilk will become solidified and form a very soft "tofu". You can slightly break it up and add sugar or flavor to it and eat it now. People in Asia call it "tofu flowers". If you would like to make a firmer tofu, go on to the next step.

6. To make a firmer tofu, you need to first make a tofu mold. Here is what you can do:
Use a 15 to 20 oz canned food can and remove the lids from both ends, save the lids (be careful, the edges of the lids are very sharp). Set the can on a round plate, and put the plate in a sink so the water can drain directly to the sink. Find a piece of cloth (cheese cloth is the best) about 16" by 16", put the cloth inside of the can. Now your tofu mold is done.

7. Break up the "tofu flowers" that you just made, and slowly pour it into the tofu mold lined with cloth. Let water drain from the bottom of the can. Cover the tofu inside of the can with the lid that you saved, pushing it inside the can and adding a can of soda on top of it to serve as weight.

8. Let it set for about an hour. After the preferred firmness is achieved, remove the tofu from the tofu mold by pushing it out.

9. Now you can enjoy the fresh tofu you just made.

If you would like to make more tofu at once, you can make 4 batches of soymilk and collect them into a bigger soup pot. Just remember to add 4 times more of everything else. And before adding GDL solutions, you need to heat up the soymilk to 170 to 180 degree F.