Boil the soy milk for 5 minutes and then cool to 160-175°F (70-80°C) degrees.
If making soy milk fresh using a soy milk maker, there is not need to boil the milk again.
Dissolve the coagulant of your choice in a cup of warm water--do not let it set too long!
Mix the water and coagulant mixture into the hot soy milk. Gently stir the milk but do not over mix. Allow the mixture to sit undisturbed for 15-25 minutes.
While the mixture sits, small white curds will separate from amber colored liquid.
Once the process is complete, transfer the curds into a molding container lined with cheese cloth or a similar fabric. Fold the fabric over the curds and place a small weight on top to begin pressing out the liquid. Allow the mixture to be pressed by the weight for 20-30 minutes or until it holds together.Remove the block of tofu from the mold.
If the tofu will not be consumed the same day its made, store the tofu in a container with cold water in the refrigerator. The soaking water should be changed daily.
Makes a little less than a pound of tofu.
Tips for Making Tofu
The amount of coagulant used will influence the texture of the final product; more coagulant will produce firmer tofu, less coagulant will produce softer tofu.
If the tofu will be consumed within 24 hours of being made, there is no need to store it in water.
To give the tofu a more fibrous texture, cover the tofu in water in a sealable container and place in the freezer. Thaw when ready to use.