Prepare a traditional wooden mold or a 6-inch round colander and line it with cotton cloth or cheesecloth.

Soak soybeans in 6 cups of water overnight for 12 hours.

Drain the soybeans and divide them into two equal portions.

Heat 7 1/2 cups of water in a large non-stick pot.

Combine 2 1/2 teaspoons of nigari with 1 cup of water and set aside as the coagulant solution.

Blend one portion of the soaked soybeans with 2 cups of warm water until smooth.

Add the blended soybean mixture to the boiling water in the pot, turn off the heat, and cover with a lid.

Blend the remaining soybeans with 2 cups of warm water and add to the pot.

Increase the heat until the mixture comes to a full boil, then turn off the heat.

Place a colander or strainer over a large bowl and line it with cheesecloth or a cotton straining bag.

Pour the contents of the pot into the lined colander to separate the soy milk from the okara (soybean pulp).

Twist the bag or cheesecloth closed and press it against the colander to extract as much soy milk as possible.

Be careful not to get any okara into the soy milk.

Rinse out the non-stick pot for use in heating the soy milk.

Open the bag or cheesecloth and remove the okara.

Store the okara in the refrigerator for other uses.

Boil the soy milk in the cleaned non-stick pot over high heat.

Reduce the heat to simmer as soon as it comes to a full boil and simmer for 7 minutes, stirring occasionally.

Remove the pot from the burner and vigorously stir the soy milk back and forth 5-6 times with a wooden spoon.

While stirring, pour in 1/3 cup of the coagulant solution.

Stir 5-6 times more, reaching the bottom and sides of the pot, being careful not to overbeat.

Stop stirring and wait until the liquid movement ceases.

Sprinkle another 1/3 cup of coagulant solution over the surface of the soy milk, cover the pot, and wait 4-5 minutes while curds form slowly from the bottom up.

Uncover the pot and slowly stir the upper 1/2 inch layer of curdling soy milk.

Sprinkle the remaining coagulant solution a little at a time over milky areas.

Cover the pot and wait 4-5 minutes until large, delicate curds float like white clouds in pale yellow whey.

Drape clean cheesecloth over the wooden tofu mold or colander.

Gently ladle all the curds into the mold or colander using a mesh spoon.

Fold the edges of the cloth or cheesecloth neatly over the curds.

Place a wooden lid or plate over the curds if using only cheesecloth over the colander and let the liquid drain out for 2-3 minutes.

Fill a large basin with cold water.

Remove the lid and submerge the tofu-filled container or cheesecloth in the water.

Gently unwrap the tofu under water and leave it in the water for 3 to 5 minutes until it firms up a bit.

Serve immediately to enjoy the flavor.

To store for later, refrigerate the tofu on a plate covered with plastic wrap for up to one day.

For storage up to 5-7 days, refrigerate the tofu immersed in water, changing the water daily.