Why does my tofu keep turning out brittle? I've been making my own tofu for a couple weeks now, first making fresh soy milk using my soy milk maker, and then combining the fresh and hot milk in a bowl with tofu coagulant (either gypsum or nigari), let it sit for a while, and then press it.

However, my tofu keeps turning out quite grainy and brittle, easily falling apart.

How can I stop this from happening?
This recipe uses more coagulant (1 tablespoon for 3 cups/600g of dried soy beans + 750g of water) and more weight (2.5 pounds), so I think you could also increase one or both of these factors in your next batch.