A simple UI to help people make different tofu types fast! For those who don't yet know; tofu making is ultimately a study in protein denaturation, cross-linking, or starch retrogradation. By understanding whether a raw base relies on exogenous coagulants, built-in divalent minerals, or starch gelation, you can produce firm, sliceable block tofu from virtually any protein-rich legume, nut, or seed. Always happy for feedback if anyone has anything to share :)