Soak beans overnight
Pour into lined strainer
Pour the hot soybean mixture into the lined strainer and wash out your cooking pot.
After a few minutes, you should be left with mostly just the soybean pulp, or okara.
Get every last drop
Cook the soy milk
But you’ve already done the hard part. Might as well go all the way. Cool the milk in a cold water bath. Transfer it to the fridge if you want to finish the tofu-making process later, within the next day. Or, move on to the next step.
Add the coagulant solution to the chilled soy milk as you move a spoon through the milk with a gentle plunging motion. Gently distribute the mixture among small heat proof dishes (about ½ cup each).
Heat gently in a simmering bath
Cover the pan with a clean dish towel (to absorb the steam) and lid, folding up the ends of the towel over the lid so you don’t start a fire. Simmer gently for about 10 minutes or until the tofu jiggles like barely set custard. Transfer the tofu to the counter to continue to set at room temperature for several minutes.
Try these simple garnishes over cold kinugoshi for summer refreshment:
Lemon zest, finely chopped cucumber, and sea salt flakes.
Dried bonito flakes (katsuoboshi) and ponzu sauce.
Ginger, scallion and soy sauce.