When making tofu, it is important to soak enough beans. I put more than 5 times the amount of water in the water purifier and soaked it for more than 8 hours. I put water in the water purifier and let it soak for 12 hours. You have to soak the beans for a long time, so soak them with hygienic water or bottled water rather than regular tap water. The amount of water keeps decreasing. Then I added water little by little and soaked it. It's usually in the evening and if you look at it the next morning, it's well-spoiled.

Ta-da. It's called this. I think it's more than doubled. The black beans look so delicious.

Do not add many beans at once, but divide into portions.

When you grind beans, it's good to grind them well by adding only beans, but when you don't, if you add a little water, it grinds much smoother.

Grind the blender gently by increasing its strength.

I ground all 300g. I ground it to the point where the blender was on fire. The soup will come out white and you can grind it gently.

It's a bag made of velvet. It's good to have something like this when you make a bag of tofu. The beans come out easily and the contents don't come out. Divide the ground beans into the pocket twice. I put it all in at once, but the bean water doesn't come out well and my hands hurt so much.

Add the half-split beans and press them with your hands to make bean water. It's harder than you think. Divide it a couple of times and make sure to drain the beans. And I had a lot of foam, but I left it there. So there was too much foam when I boiled it laterIt's good to remove the foam when you water the beans.

I'll squeeze it out first. Squeeze one more time with a little bit of warm water. A lot of bean water comes out to make a lot of tofu.

There's a lot of foam. There's more because I didn't get it when I was making beans. I boiled it for about 20 to 30 minutes. There's a sudden bubble in the middle. In that case, add a tablespoon of perilla oil and it' When there's no perilla oil, put a little bit of soybean water and put it in when it overflows. You don't have to remove all the foam when you boil this.

Boil the bean water for about 20 minutes and add 2 tablespoons of marinade. (I have 300g of beans, so 2 tablespoons!) Add it, stir it 2-3 times, cover it, and wait for about 20 minutes. The tofu starts to clump together.When you don't have a guard, you can easily make sweet vinegar instead of a guard at home. 1 cup of water (for paper cups), 1 tablespoon of salt, 1 tablespoon of vinegar. Instead of a guard, we put in sweet vinegar water.

Cover the saucepan and prepare the tofu mold. Put the cloth in the tofu mold.

Add the curled tofu. I didn't take out the foam at first, so the foam is still there.

Use a heavy one. Please press it. If you buy a tofu mold, they give you a lid like that. made of pine. So, thanks to this, press the lid and press the heavy one on the top again to wait. I need to press it down for 30 minutes, but I took it out after 20 minutes.Maybe that's why the tofu is not firm.

It's the beanstalk that's left after squeezing. They said it's a busy requirement. It's black because it's black beans. I heard that they put it in the stew or make jeon. I put it in a zipper bag and kept it in the freezer.

The tofu that I pressed down is done. If you make it heavier and press it down, it becomes harder tofu.

When I put it on the plate, it became a large size tofu. It's a black bean, so it's dark

I cut the hot tofu. It was more savory than I thought. It was worth making it. My daughters just ate tofu raw.I wrapped it in sour kimchi and ate it on the spot. The savory taste of tofu and the crunchiness of kimchi are really hard. You can see a little bit of black bean skin, but it's really savory and deep.