PREPARATION:

1. Wash and sort the soybeans, removing any discolored beans or stones. Cover with cold water, and soak for at least 8 or up to 24 hours. Do not soak for longer, as over-soaked beans result in a flavorless soy milk. Change the water several times during the soaking period. Soybeans should become soft enough to bite through easily.
2. Drain and rinse the soybeans. In two stockpots, heat 8 cups water each. In a food processor, process half the soaked beans with enough water to cover. Process for about 2 to 3 minutes, until the beans are very finely ground. Scrape down sides as needed. Repeat with the remaining half of the soybeans.
3. Divide the mixture evenly between the two stockpots; the mixture should not come more than halfway up the side of each pot. Lower the heat to medium, and cook for 20 minutes, stirring occasionally. As the mixture heats, foam will occur. If the foam threatens to rise over the rim, sprinkle about a half cup of cold water over the foam and stir rapidly. This should reduce the foam.
4. Continue to cook until the mixture stops foaming. At the end, the liquid should look yellowish and rather grainy. This means that the milk has separated from the fibrous part of the ground-up soy. Place a colander over a large pot with a cotton cloth or tea towel, and ladle in the cooked soy mixture.
5. Squeeze out the liquid into the pot. Press down on the bag to extract as much of the liquid as possible. Discard the fibrous material okara or save for compost. Heat the soymilk in the pot to around 165 degrees F.

To make your Nigari mixture:

1. Dissolve 4 teaspoons of powdered Nigari in a cup of lukewarm water. Stir until the powder is dissolved. Stirring the warm soymilk, add the Nigari liquid in stages, waiting a bit between additions. As soon as the curd starts to separate from the liquid, stop adding.
2. Turn off the heat, and put a tight fitting lid on the pot. Leave for at least 15 minutes, then take a look, stirring very gently to see the state of the curds. Curds should be fairly big and totally separated from the yellowish liquid. If the curds have not separated, add the remainder of the Nigari liquid. Replace lid and let stand for an additional 10-15 minutes.
3. Line the tofu mold with damp, clean white cloths. When the tofu is ready, the white curds will have settled on the bottom Ladle or pour off most of yellowish whey.
4. Place tofu mold into baking dish. Scoop curds into cloth lined tofu mold, waiting for the liquid to drain before adding more curds. Once all the curd has been used, fold the cloth over to cover. Place a weight on top, to help to press out the liquid.
5. Leave the tofu for at least 15 minutes, or up to overnight, depending on the firmness desired. Tofu is ready when firm enough to hold together. Fill a large bowl with water, and gently invert tofu. Carefully peel off the cloth. Rinse tofu under running water to remove excess bitterness. Store tofu in a container filled with fresh water. Change water every day until ready to use.

   Learn more about sustainable food choices with our Eat Green Guide.

6. This recipe was featured in the Eat Your Tofu Episode of Emeril Green.