Soak the soybeans

• Wash the dried soybeans thoroughly.
• Soak them in water at a 1:2.5 ratio (beans to water) for 10 hours.

Blend and strain

• Blend the soaked soybeans with water.
• Strain the mixture to separate the solid pulp (biji) from the liquid soy milk.

Boil the soy milk

• Pour the soy milk into a pot and bring it to a boil.
• Boiling removes trypsin inhibitors, eliminates the raw beany taste and ensures proper protein coagulation.

Add the gansu (nigari)

• When the soy milk reaches 80–85°C, turn off the heat.
• Add the gansu (nigari) and stir.
• Let it sit for 10 minutes so the minerals bind the proteins together into curds.

Mold and press the tofu

• Prepare a mold lined with cheesecloth.
• Pour the curds into the mold.
• Press with a heavy weight for 10 minutes to finish the tofu.