Homemade Tofu

Rinse the dried soybeans thoroughly and soak them in 4 cups of water for at least 8 hours or overnight until they are soft.

Drain and blend the soaked soybeans with 4 cups of water until smooth, creating a soy milk base.

Strain the blended mixture through a cheesecloth or fine cloth into a large pot to extract soy milk, squeezing out as much liquid as possible.

Reserve the pulp (okara) for other uses if desired.

Bring the soy milk to a gentle boil over medium heat, stirring occasionally to prevent sticking or burning.

Prepare your coagulant by dissolving 1/2 teaspoon of gypsum or nigari in a small amount of warm water.

Once the soy milk is hot (but not boiling), remove from heat, and slowly stir in the dissolved coagulant, distributing evenly.

Cover the pot and let it sit undisturbed for 15-20 minutes until curds form.

Line a tofu mold or a similar container with cheesecloth or muslin.

Carefully transfer the curds into the mold, fold the cloth over the top, and press gently to remove excess water.

For firmer tofu, apply a weight on top and press for 20-30 minutes.

For softer tofu, press less or not at all.

Remove the tofu from the mold, unwrap, and store in water if not used immediately.

Keep refrigerated and consume within a few days.