Less coagulant produces softer tofu, More produces harder tofu. Pour the prepared coagulant solution slowly into the soymilk while gently stirring the soymilk. Wait 2-3 minutes. If there is no milky area left, you do not need to add the rest of coagulant solution. If there is still some milky area after adding all coagulant solution, mix some more to use.
Any container has many small holes in it to allow left over whey to drain can serve as a tofu mold.
A lid is placed on the forming container. A small weight of 3 to 5 pounds is placed on the lid of the container and allowed to sit for 20 minutes or so. A pot of water can serve as the weight. Empty the resulting block of tofu into a tub of cold water and allow it to sit for another hour then store the tofu in refrigerator and change soaking water daily. You can eat the fresh tofu while it is still warm.