Empty soy milk in a saucepan and bring it to a pre boiling temperature.
Alternatively, use your instant pot for this recipe. Add soy milk to an instant pot pot in pot and place on a trivet inside the instant pot. Add a cup of water to the inner pot and set the instant pot to pressure cook for 1-minute. Once the IP beeps, wait for natural pressure release and open the lid. The soy milk will be hot enough and ready for the next step.
Juice the lemon and collect the juice in a bowl.
Discard seeds if any.
Curdle the milk by adding lemon juice to the hot soy milk in the sauce pan. If you are using an instant pot, add the lime/lemon juice to the pot in pot while setting the IP into a sauté mode.
Stir well and allow the juice to curdle the milk well.
See if you need more juice to curdle the milk.
When you stir, the soy milk should look completely cuddled with separated transparent soy whey and coagulated soy protein.
Turn the heat off or switch off the instant pot.
Pour the mixture in a bowl covered with cheesecloth.
Collect the tofu and discard the water.
Now squeeze the tofu in the cheesecloth to drain excess water.
wrap the tofu in cheesecloth in a container and place some weight on it.
Keep it for few hours. Silken tofu is ready.
If you want a firm tofu then, add some iced water on the tofu while draining in the container.
Keep it in the refrigerator for few hours.
Tofu will be firm in a few hours.