Pick and soak the seeds of the soybean in water overnight so that it becomes soft and easy to peel off the skin.
Peel off the skin from the seeds, rinse multiple times until the seeds come out clean.
Pour the clean seed into a blender, add some water and blend until smooth.
Pour the smooth paste into a cheesecloth to strain the milk out.
Pour the sieved or strained milk into a pot and cook on medium heat for 50 minutes to 1 hour, stirring frequently.
Reduce the heat, then add in lime juice. Note: after adding the lime juice do not stir.
The tofu would start to form after a few minutes. Turn off the heat.
Place a cheesecloth in a bowl, pour the tofu carefully into the cheesecloth, then fold the cheesecloth to squeeze out as much milk as possible.
Transfer to a bowl, then season with salt.
Transfer to the cheesecloth and allow to rest
Cut the tofu into desired sizes and shapes.