Soak soybeans overnight, then rinse them out

Put half of soybeans in blender with double the water and blend on high for 1 minute until smooth

Line a large pot with cheesecloth and pour mixture into it, squeeze out milk from pulp and set pulp aside

Blend the rest of the milk and repeat the straining process

Bring pot of milk to medium high heat, stir regularly and bring to a boil

Reduce heat to medium low and let simmer

In a small bowl combine magnesium sulfate, sugar, and salt with about 1 cup water and mix until dissolved

Zest two lemons and set zest aside

Pour magnesium sulfate mixture into milk and stir, remove from heat and let sit for 10 minutes

Line tofu mold with cheesecloth and layer soy curds with lemon zest and black pepper alternately

Fold up cheesecloth edges and press out water, weigh block and let sit for at least 30 minutes

Remove tofu from mold and unwrap, store submerged in water in refrigerator

For BBQ Meatballs: Crush and chop garlic, chop onions, break up shiitake mushrooms

Add butter or oil to frying pan at medium high heat

Add garlic, onions, and mushrooms and fry until onions are translucent and browning

Add tomato paste and mix, cook for 1 minute

Add mixture to blender with mushroom seasoning, soy sauce, maple syrup, and miso, blend until smooth

Add blended mixture to soybean pulp and mix well

Add gluten and knead to combine

Let dough rest for 20 minutes

Preheat oven to 350°F (180°C)

Break dough into small balls to form meatballs

Dip meatballs in BBQ sauce and add to baking dish

Bake covered for 45 minutes stirring halfway through, then bake uncovered for 10 minutes

For Lemongrass Meatballs: Crush and chop garlic, chop onions, chop white portion of lemongrass, break up shiitake mushrooms

Grate ginger

Add oil to frying pan at medium high heat

Add garlic, onions, and mushrooms and fry until onions are translucent and browning

Add ginger and tomato paste, mix and cook for 1 minute

Add mixture to blender with mushroom seasoning, soy sauce, maple syrup, and miso, blend until smooth

Add blended mixture to soybean pulp and mix well

Add gluten and knead to combine

Let dough rest for 20 minutes

Preheat oven to 350°F (180°C)

Break dough into small balls to form meatballs

Toss meatballs in Sweet Ginger Sauce and add to baking dish

Bake covered for 45 minutes stirring halfway through, then bake uncovered for 10 minutes