Wash and soak the beans

• Rinse the dried soybeans under cold water.
• Cover with plenty of water and soak until fully swollen.

Blend the beans

• Drain the soaked beans and transfer to a blender.
• Add the water and blend until completely smooth.

Separate the milk from the pulp

• Strain the blended mixture through a colander lined with cloth, pressing well to extract all the liquid.
• Keep the soy milk and set the pulp aside for another use.

Cook the milk

• Pour the soy milk into a stockpot and bring to a simmer, stirring so it does not scorch.
• Simmer until the raw bean taste is gone.

Coagulate into curds

• Remove from the heat and stir in the coagulant.
• Let it stand until the proteins link into curds and the whey turns clear.

Press the curds

• Ladle the curds into a cloth-lined mould and fold the cloth over.
• Press with a weight until the tofu is firm and holds its shape.