Ingredients:

• For the Tofu
• 1 cup – soya beans
• 6 cups – water
• 2-3 tbsp – white Vinegar
• For the starter:
• Pressed Tofu
• 4-5 tbsp ground nut oil
• 50 gm – Indian Rice vermicelli (sevian)
• For the dressing:
• Juice of 1 Lemon
• 4 tbsp Vinegar
• 1 tbsp minced Garlic
• 2 tbsp chopped coriander
• 2 tbsp bhura or ground Sugar
• Salt to taste

Method:

1. Soak the soya beans in water overnight.
2. Drain, wash and grind the beans in a blender with 2 cups of water.
3. Pour the mixture into a muslin cloth.
4. Gradually add 4 cups of water and stir.
5. Squeeze the pulp to extract the soya milk.
6. Heat the extracted milk till it is hot, but not boiling.
7. Add the vinegar, increasing or decreasing the quantity till the milk begins to curdle.
8. Now pour through a muslin cloth to drain the water. Keep the tofu pressed under something heavy.
9. Wait for 20-30 mins to allow the tofu to set.
10. For the dressing:
11. Cut the tofu into cubes and saute them till golden brown.
12. Heat the oil and fry the vermicelli for a few seconds till it is crisp.
13. Put all the ingredients of the dressing in a bowl and whisk together.
14. Place the vermicelli on a platter, sprinkle some salt over it, top it with the tofu and drizzle over the dressing. Serve immediately.