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1
Soak the dry beans in water for at least 12 hours.
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2
Drain the beans.
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3
You want to end up with 14 ounces of soaked beans.
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4
Place a colander inside a larger bowl.
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5
Line the colander with a few layers of cheesecloth or a cotton towel.
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6
Use a blender to blend the beans with 14 fluid ounces of water.
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7
Pour into a nonstick saucepan and bring to a boil.
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8
Stir frequently.
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9
As soon as it comes to a boil, reduce the heat to low; simmer and stir for about 3 minutes.
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10
Pour the soybean mixture into the lined colander.
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11
Gather the edges and twist the solids in a ball to wring out all of the liquid.
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12
I use a can to help press out all of the soy milk.
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13
You will need 3 cups of the soy milk, (24 fluid ounces).
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14
If you don't have enough, pour some more hot water over the soybean solids (okara) until you have enough.
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15
Pour the soymilk into a saucepan.
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16
Heat to 170 to 175 degrees F (75 to 80 degrees C).
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17
At the table, have a container ready that is about 4 inches deep and 4 to 6 inches across to make the tofu in.
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18
You can use any container that is big enough to hold the milk, but if it is too big, it will be more difficult to form the tofu.
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19
Measure the nigari into the container at the table first.
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20
Pour the hot soy milk into the container.
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21
No stirring is necessary as the act of pouring the liquid in stirs it enough to form the tofu.
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22
Wait for 3 to 5 minutes for the tofu to form.
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23
You can serve immediately, or refrigerate for later use.
