Soak the dry soybeans in water for at least 12 hours.

Drain the beans.

Ensure you have 14 ounces of soaked beans.

Place a colander inside a larger bowl.

Line the colander with a few layers of cheesecloth or a cotton towel.

Use a blender to blend the beans with 14 fluid ounces of water until smooth.

Pour the blended soybean mixture into a nonstick saucepan and bring to a boil, stirring frequently.

As soon as it comes to a boil, reduce the heat to low; simmer and stir for about 3 minutes.

Pour the soybean mixture into the lined colander.

Gather the edges of the cheesecloth and twist the solids in a ball to wring out all of the liquid (soy milk).

Use a can to help press out all of the soy milk.

Measure out 3 cups (24 fluid ounces) of the soy milk.

If you don't have enough soy milk, pour some more hot water over the soybean solids (okara) until you have enough.

Pour the soy milk into a saucepan.

Heat the soy milk to 170 to 175 degrees F (75 to 80 degrees C).

At the table, prepare a container that is about 4 inches deep and 4 to 6 inches across to make the tofu in.

Ensure that the container is big enough to hold the milk, but not so big that it will be difficult to form the tofu.

Measure the liquid nigari into the prepared container at the table first.

Pour the hot soy milk into the container with the nigari.

No stirring is necessary, as the act of pouring the liquid in stirs it enough to form the tofu.

Wait for 3 to 5 minutes for the tofu to form.

Serve immediately, or refrigerate for later use.