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1
Soak soy beans in water.
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2
This takes 12 to 15 hours.
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3
Using some of the water from the listed amount, blend soy beans until smooth, then pour into a large pot (4.5 liter or more).
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4
Add the remaining water to the blender to catch the remains and add to the pot.
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5
Heat pot on stove.
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6
Use a silicon spatula to continuously stir.
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7
Simmer on low heat until the raw smell transforms into the rich, sweet aroma of tofu, about 10 minutes.
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8
Place a bowl under a colander lined with a cheese cloth, empty out the contents of pot and let sit.
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9
(In the meantime, measure out the nigari, and wash the dirty dishes)
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10
Press out excess liquid with a spatula.
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11
When it feels cool to the touch, squeeze the remaining water by hand.
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12
Freeze the soy bean pulp if not using right away, then heat soy milk over the stove, stirring constantly.
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13
When the soy milk reaches 167F/75C, add nigari.
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14
Swirl the spatula in a figure eight and cross pattern while mixing, and remove from heat when it starts to coagulate.
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15
Cover and let sit for 20 minutes.
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16
Gently ladle contents of pot into a bowl covered with a cheese-cloth-lined colander.
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17
Cover with a plate and add about 800g of weight on top.
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18
It should be ready in 15 minutes.
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19
If you taste bitterness, soak the tofu in water for about 15 minutes.
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20
The nigari I use doesn't leave any bitterness.
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21
It's sweet and delicious as is!
