By Helen Witty and Elizabeth Schneider
Professionally made fresh bean curd is almost always good and also inexpensive, but it isn’t available everywhere. Make your own bean curd only if you can’t find it for sale.
After considerable experimentation, we have come up with a reliable way to make smooth and toothsome bean curd. The raw materials —dried soybeans from the supermarket or a health-food store, and Epsom salts from the druggist—are widely available, and the chief item of equipment needed—a blender—is in almost eve