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1
In a large bowl, cover the soy beans with 3 inches of cold water.
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2
Cover and let stand overnight at room temperature.
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3
Drain the soy beans and transfer them to a blender.
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4
Add 3 cups of the filtered water and puree at high speed until as smooth as possible.
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5
Line a large sieve with a clean cotton napkin or 3 layers of cheesecloth and set the sieve over a heatproof bowl.
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6
In a large pot, bring 3 cups of the filtered water to a boil.
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7
Add the soy bean puree and bring just to a boil (be careful not to let it boil over).
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8
Boil over moderately high heat for exactly 8 minutes, stirring constantly with a heatproof rubber spatula to prevent sticking and scorching.
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9
Carefully pour the mixture into the prepared sieve.
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10
Let stand until just cool enough to handle, about 20 minutes.
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11
Gather the ends of the napkin or cheesecloth and squeeze to extract as much of the soy milk as possible; the remaining solids should be nearly dry.
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12
Discard the solids and skim off any foam from the soy milk.
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13
You should have about 4 cups of soy milk.
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14
In a small measuring cup, dissolve the nigari in the remaining 1/4 cup of filtered water.
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15
Spoon 2 tablespoons plus 2 teaspoons of the nigari solution into a large heatproof glass bowl.
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16
In a clean large saucepan, heat the soy milk to 185.
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17
Gently pour the hot soy milk into the bowl with the nigari solution and quickly stir once or twice just to combine thoroughly; it's easy to scramble the rapidly coagulating tofu.
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18
Cover and let stand undisturbed until the silken tofu is fully set, about 5 minutes.
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19
Discard the remaining nigari solution.
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20
Set a cheesecloth-lined sieve, colander or other mold with drainage over a bowl, and spoon the silken tofu into it.
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21
Neatly fold the overhanging cheesecloth over the tofu and top with a small plate or other light weight to gently press out excess water.
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22
Let drain for at least 15 minutes or up to 2 hours, depending on the desired firmness.
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23
Unwrap and serve.
