Soak soybeans in water for 8 to 12 hours
Drain and rinse the soaked soybeans
Blend soybeans with fresh water until smooth
Strain the mixture through cheesecloth or a nut milk bag
Collect the soy milk in a pot
Heat the soy milk until it nearly boils
Add a coagulant such as nigari, calcium sulfate, or lemon juice
Stir gently and let the curds form
Let the curds rest for several minutes
Line a tofu mold or container with cheesecloth
Pour the curds and whey into the mold
Fold the cloth over the curds
Press the tofu with a weight to remove excess liquid
Leave it pressed for 15 to 30 minutes or longer for firmer tofu
Unmold the tofu
Store the tofu in water in the refrigerator