Step 1

Soak the soybeans on water overnight . The following day drain and rinse the beans .

Step 2

Put half of the beans in a blender cover with water and blend until smooth then repeat with the other half of the beans

Step 3

Pour the liquid into a cheesecloth then twist and squeeze out all the liquid until you have only the pulp left in the cheese cloth. This can be discarded .

Step 4

Strain the liquid into the cheese cloth one more time to ensure it’s smooth then put into a large pot and add 1500 ml water and bring to the boil. Skim off any foam reduce the heat and simmer for 10 minutes

Step 5

Squeeze the juice of a lemon and add 4 tbsp of water then slowly stir into the liquid turn off the heat and let it rest for 20 minutes while the curds separate

Step 6

If you have a tofu press put cheesecloth inside and put the curds into the cheesecloth ( otherwise just use a pot or plate or a steamer ) cover the curds in the cheesecloth then put something heavy on top to squeeze the liquid out and make the tofu firm. Tofu should be firm in one hour