1/4cup fresh lemon or lime juice, oOR 2 teaspoons nigari, calcium sulfate, calcium chloride, or Epsom salt, dissolved in 1/4 cup warm water
Instructions
Put the soy milk in a large pot over medium-low heat and bring to 140°F, then stir in half of the coagulant. Continue stirring for 5 minutes.2. Add the remaining coagulant and reduce the heat to low; cook until the mixture begins to form curds, about 15 minutes, then turn off the heat.
Line a tofu mold or fine-meshed strainer with a kitchen towel or cheesecloth and ladle or spoon in the curds. Fold the ends of the towel over the top of the curds and put a 3- to 5-pound weight on top (a large can, jar of water on a plate, or something similar is okay). Drain for about 20 minutes, or more for firmer tofu, then remove the tofu from the mold.
Put the tofu in a bowl or dish of cold water in the refrigerator for about an hour to let it set. Use or store in water, covered and refrigerated, for up to 5 days, changing the water daily.