2 c  Daizu (soybeans)
    1/2 ts Nigari (coagulant)
 
  Utensils: 1. A square box (a plastic tofu container with holes poked
  : through the bottom will do).  Line the container with a piece
  : of gauze about four times the size of the box.
   2. Wooden long-handled spoon.
   3. Two-foot-square cotton cloth for straining the "milk" from
  :   the mash.
   4. Blender
  5. Large strainer
  6. Large mixing bowl
  7. Large cooking pot
  
  a.  Soak the soybeans in three times the amount of water overnight.  The
    beans should triple in size. b. When soft, drain off the water through a
  strainer, and pulverize in a
    blender on high speed for 3 to 4 minutes, until beans are completely
    pulverized. c. Add 8 ounces of this mixture to 4 quarts boiling water. d.
  Reduce the heat to medium and cook for 15 minutes, stirring
    constantly.  When it starts to boil up again, do not turn down the
    heat but add 2 or 3 drops of vegetable oil - this will keep it from
    boiling over.  Continue to cook another 7-10 minutes. e. Place a wire
  mesh strainer lined with cotton cloth in another bowl and
    pour d. slowly through the lined strainer. f. This separates the soybean
  milk from the mash.  Pick up the corners of
    the cloth and gather and twist tight.  The mixture is still hot, so
    using the long-handled spoon, force the remaining liquid into the bowl
    by pressing repeatedly on the twisted cloth.  Be careful to keep a
    tight hold on the ends of the cloth gathered in your hand as you twist
    and push with the spoon.  If you drop a corner, very hot liquid can
    spill on you and the okara (soybean mash) will escape.
    (The leftover mash is called "okara".  The soybean milk is called
    "tonyu" and can be refrigerated and drunk for a few days if you wish). g.
  Place the tonyu in a large cooking pot and keep at about 140 F over
    low heat.  In a separate bowl, mix 5 times the amount of water as the
    tonyu with a two-finger pinch of nigari until dissolved.  Slowly add
    1/2 to the tonyu, stirring constantly. h. After 5 minutes, add the other
  half of the nigari and water slowly and
    stir.  Cover and reduce to lowest possible heat and let simmer for
    about 15 minutes as the mixture begins to coagulate. i. After
  coagulation, scoop the coagulated tofu out with your wooden
    spoon and evenly fill you lined container.  Wrap the gauze over the
    top and let the container sit for 5 minutes to allow extra liquid to
    drain. j. Immerse the container in a large mixing bowl filled with cold
  water,
    turn it over, gently pull off the container, and remove the gauze.
  
  Making tofu can be an interesting challange, but be careful not to burn
  yourself.  The price of soybeans and nigari is negligible, but making tofu
  does take time and is painstaking.  This process has been done by hand for
  centuries, beginning early each morning.  Only someone who has made their
  own tofu knows how delicious the rewards can be.
  
  Source: The Folk Art of Japanese Country Cooking by Gaku Homma.