Overnight 

• 1½ cups soybeans (soak in water overnight)

• 4 teaspoons magnesium chloride (substitute 3 tablespoons fresh lemon juice)

1. Rinse and drain soaked soybeans.

2. Combine with 5 cups of water in a blender and blend until smooth.

3. Place a sieve bag over a large bowl and pour the blended soybeans. Squeeze the bottom of the bag to release the milk. Discard chaff.

4. Pour sieved milk into a large deep pot, boil on medium heat for 45 minutes, stirring frequently. This resulting boiled milk is soy milk - use as you would any other milk

5. Reduce heat to low; add in magnesium chloride or lime juice (do not stir).

6. Turn off the heat, cover the pot and set aside for 1 hour.

7. Place a sieve bag over a bowl or sink, pour the milk in carefully, fold the bag over and press out as much fluid as possible.

8. Press down on the bag with a flat plate or tray. Place a heavier object on top to properly press down. Leave for 2 hours or overnight to allow tofu set.

9. Remove formed tofu from bag and cut into desired sizes. Tofu is ready to eat raw or used in other recipes.

Culled from Lose it Nigerian (9jafoodie.com)