I've always loved tofu. My childhood friend's family was a tofu maker and I loved going there very early in the morning to watch my friend's father make tofu in his small tofu shop in outskirts of Tokyo. I was too young to know all the subtleties of tofu making but I did observe daily for several years until we had to move. After coming to the US, I was never very happy with the store bought tofu but they were better than nothing and mostly I used them as flavor backdrops. It was not until 6-7 years ago that I decided I wanted to try my hand at tofu making. I researched online and books, purchased tofu making kits including wooden tofu mold, nigari (coagulant) and other coagulants, and soy beans from a farmer in midwest. And most of all, I tried to conjure up my childhood memories of that small tofu shop that I visited - the steps, aroma, and the taste. My tofu presented below is the best I can come up with to date. It is much tastier than what you can purchase at stores, but it is nothing compared to what I remember coming from that tiny store many years ago. Many people use weight for tofu towards the end, but after making tofu over the years, I find that it is not necessary for momen (cotton) tofu or Japanese style tofu. Matter of fact, weight on tofu produces too hard of tofu in my opinion. If you are interested in firm tofu/Chinese style tofu, by all means use weight.