I like to make things from scratch. Jam, krupuk, sambal, and tempe are some of the things I have attempted. It's not so much that I think everything homemade is better than what you can buy in the store; I don't. It's also not because I am worried about artificial flavors, preservatives, or other chemical additives. If one thing doesn't kill you, something else will, so I don't worry excessively about what I consume. I make things from scratch because I like the challenge, and the learning process. After I have successfully made something that I had hitherto only bought in a store, I have a much greater appreciation for it. I think the process teaches me to be more discerning in appreciating what are the subtle differences between a good product and a great one.
Making tofu is simple, but complicated, time consuming, but quick. It requires several different pots, a blender, several pieces of good quality cheesecloth, a form for pressing the tofu, and several spoons. It requires hours of inactive time, but only minutes of active involvement. The final product is tofu that is as good or better than the best you can find in any market, but it is still, in the end, only tofu. While I'll continue to make it on an irregular basis, I won't stop buying tofu from my local tofu shop.
