Dear Peter:
Thank you for your encouraging comments.
You are correct. When we make soy milk, we throw away some of the soy
components, which no longer makes it a whole food.
Our way of making soft tofu is to combine the traditional ways of making
tofu so that all of the soy bean remains in the tofu. Also, by reducing some
of the water in the blender mixing, you can make a thicker tofu.
We look forward to hearing from you again.
In the Love of the Lord,
Frank and Mary
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