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Bring the clean soy milk to a boil, remove it from the heat and add a coagulant, either a salt or acid, to curdle it. Adding the coagulant slowly, in stages, makes for fluffier curds. Add 1/2 Nigari mixture off heat, stir gently figure 8, let it sit for 2 minutes. Sprinkle rest of mixture gently over surface, stir gently. Let the mixture sit for about 20 minutes. Collect the curds with a slotted spoon and transfer them to a container to drain and mold into shape. Use a weight to gently press liquid from the tofu. For firmer tofu, you can let the block rest for up to 50 minutes, and for softer tofu, closer to 20 minutes. The final step is firming up the tofu in a dish of cold water. Set the block in cold water for about 10 minutes
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