Make sure to use additive-free soy milk. I used cream substitute to make mine.
Put all the ingredients into a heatproof bowl and mix them well.
Microwave for 3 minutes at 500W. When done, microwave for another minute, check how it is, then microwave for a minute again. Repeat until you've microwaved it for 9 minutes in total. The tofu will become firm bottom up.
When the tofu has become hard enough for a spoon placed on the surface not to sink in, let it sit to cool down. There should ideally be a little liquid left on the surface and it should be slightly softer on the bottom.
The tofu will become nice and jiggly as it cools down.
If you like your tofu to be soft, chill in the fridge for only a brief time. If you like it firm, chill it quite well before serving.
Dish it up and enjoy with your favorite sauce and toppings.
Story Behind this Recipe
I was trying to think of a way to make rich and smooth homemade tofu. That's how I came up with this recipe! I like this better than the ones at the store.
My nigari had instructions to mix 1% for every 1 liter of soy milk. This ratio depends on the kind of nigari you have, so please follow the package instructions and adjust accordingly. This is an easy recipe for beginners if you keep your eyes on the tofu as you heat. Please adjust the heating time to your microwave.