1. Soybean Preparation: Soybeans are soaked in water overnight to rehydrate them. This makes them easier to blend and extract soy milk from. 2. Soy Milk Extraction: The soaked soybeans are ground into a smooth paste and mixed with water to create soy milk. This mixture is then strained to remove the solids, resulting in a liquid called soy milk. 3. Cooking: The soy milk is gently heated to about 175-180°F (80-82°C) to denature the proteins and help them coagulate. 4. Coagulation: A coagulant, traditionally nigari (a natural mineral), is added to the hot soy milk. The coagulant causes the proteins in the soy milk to curdle and form curds. 5. Curds Formation: The mixture is left to sit undisturbed, allowing the curds to form and separate from the whey. 6. Pressing: The curds are carefully ladled into a mold lined with cheesecloth, and then pressed to remove excess liquid. This step helps in shaping the tofu and improving its texture. 7. Cooling and Cutting: After pressing, the to...