Gently heat the soy milk in a large pot over medium-low heat until it reaches 140°F / 60°C.
Stir in half of your chosen coagulant and continue to stir gently for 5 minutes.
Add the remaining coagulant, reduce the heat to its lowest setting, and cook without stirring until the mixture separates into clear whey and soft curds, about 15 minutes.
Turn off the heat.
Line a tofu press, colander, or a container with drainage holes with a few layers of cheesecloth or a clean tea towel, allowing the cloth to hang over the sides.
Carefully ladle the curds into the lined mold.
Fold the overhanging cloth neatly over the top of the curds.
Place a plate or follower on top and add a 3-5 pound / 1. 5-2. 5 kg (11.02 lb) weight (like a few cans or a jar of water).
Let it press and drain for at least 20 minutes for softer tofu, or up to an hour for extra-firm.
Carefully unmold the tofu block and submerge it in a bowl of cold water.
Refrigerate for at least an hour to help it set completely before using.
To store, keep the tofu in an airtight container filled with cold water in the refrigerator for up to 5 days, changing the water daily.
