It's really easy to make tofu from scratch using soybeans and nigari!
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And the only way to experience a freshly made tofu is to try it at a tofu restaurant, or to make one yourself!

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A couple of notes:
Stirring while bringing soymilk to a boil is important as it sticks to the bottom of the pan like there is no tomorrow. It also goes from gently simmering to volcano eruption very quickly, so be careful. Cleaning Okara (a byproduct of soymilk), that sticks everywhere, is not how you want to spend your day.

Warm, freshly made tofu is amazing. Put only a little bit of weight if you are planning to eat fresh.

You can find Nigari (tofu coagulant) on Amazon or, sometimes, at your local Asian grocery. Different brands of nigari produce different results and tastes, so you might have to try different ones.

Don't use lemon instead of nigari. Unless you like lemon tofu.

Enjoy!

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