Soak the washed soybeans about 3 times of its weight in the water
Drain the water from the soaked soybeans
Grind the soybeans with a blender
Simmer the soybean juice until boiling while constantly stirring. Once it boils turn the heat to low and stir more for a couple of minutes.
Set the filtering cloth for the soybean
Strain the soybean into the cloth
Squeeze the soybean milk. This liquid is soymilk. We will use this to make the tofu.
Warm the soymilk in a pot until it reaches 75-80°C/167-176°F
While warming the soymilk, dilute the nigari with lukewarm water. Add 50ml/1.6 fl oz of hot water (in 50°C/122°F temperature) to 20ml/0.6 fl oz of nigari.
Pour the nigari water slowly and stir gently for 2-3 times. After that, cook for 20-30 minutes in a pot. At about 10-15 minutes, the soymilk will curdle.
Line the tofu box with a cloth (different cloth from the one for filtering).
Pour the hardened soymilk into the tofu box
Close the tofu box with the tofu box lid. Add weight on top of the lid. The tofu softness will depend on the weight. Let the tofu set for about 15-30 minutes.
When the tofu gets hardened, gently pull it out with the cloth on the box. Submerge the tofu in clean water for 30 minutes to get rid of nigari scum. After this, the tofu is ready to eat.