Rinse soy beans and soak in water for 10-20 hours, until they triple in size.

Blend soaked soy beans with 400ml of soaking liquid or water until pulverized.

Simmer the blended mixture (namago) over low heat for 10 minutes.

Strain the mixture through a cotton cloth, squeezing out the liquid.

The liquid is soy milk, and the remaining solids in the cloth are okara.

To make yuba, heat the soy milk in a pan until a skin forms on the surface.

To make tofu, warm soy milk to 75C.

Add nigari (magnesium chloride) to the warmed soy milk.

Let the mixture sit until it coagulates and forms tofu.