1. 1

   Step 1

   Wash the 200 g of soybeans well and soak in water for 8 to 10 hours.

   Timer 600 min
2. 2

   Step 2

   Drain the soybeans and blend in a blender with 1.2 l of water, dividing into two parts if necessary.

3. 3

   Step 3

   Transfer the mixture to a large pot and boil for 20 to 25 minutes, being careful not to let it boil over.

   Timer 25 min
4. 4

   Step 4

   Let the mixture cool and strain using a clean cloth to separate the soy milk.

5. 5

   Step 5

   Heat the resulting soy milk in a pot until lukewarm.

6. 6

   Step 6

   Dissolve 15 g of nigari in 120 ml of water.

7. 7

   Step 7

   Turn off the heat and add the nigari solution to the lukewarm soy milk to curdle.

8. 8

   Step 8

   Let the mixture cool completely.

9. 9

   Step 9

   Prepare an improvised mold using an empty milk carton by making small holes and lining it with a cloth.

10. 10

    Step 10

    Transfer the curds to the prepared mold.

11. 11

    Step 11

    Let it drain well, pressing with a weight if desired, until firm.

12. 12

    Step 12

    Unmold the tofu, ready to serve or grill.

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