Wash beans clean and leave out cracked or ugly children.500 grams of beans soak for more than six hours.

When you make tofu at home, you use this tofu coagulant a lot. You can use a tofu coagulant as it is, but if you do that, the tofu becomes hard. Since you're making tofu at home, it would be better to enjoy it soft and savory.

If you dissolve the tofu coagulant in water and stir it well with a spoon of sea salt, it becomes tofu liver that makes tofu delicious. Try using tofu liver like this. It hardens well and is soft.

Grind beans finely after 6 hours of soaking.

Even if you add water in the middle, grind it very finely.

Squeeze ground bean water into cotton cloth. Then what's inside that cotton cloth is a bizzy, and the bean water outside is for tofu. So how many bizzas would come out of tofu-making restaurants.

Put the bean water in the pot and cook it slowly. You have to stir it as soon as you turn on the heat so that the floor doesn't burn or harden.

Let the boiled bean water cool. Cool it down and add a little bit of tofu seasoning. Don't stir while adding tofu seasoning!! I added tofu seasoning and waited for 30 minutesIf it feels less hardened, please add tofu seasoning

It's going to harden now. Prepare a basket or a bowl for the water to drain, place a cotton cloth on it, and pour the cooled soybean water.

And press down on the top with something heavy. If you don't have a heavy lid at this time, it hardens even if you slowly pull the cloth over time.

Two flat tofu with 500 grams of beans, soft and savory tofu, is completed.