Soak the dried soybeans in water for 12 hours or more, drain and set aside, you will need 390 grams of soaked soybeans in the end.

Place a colander in a large bowl and lay a couple of layers of coarse cotton cloth or cotton towels over the colander. Blend the beans in a blender with 390 grams of water and pour into a non-stick saucepan and bring to the boil, stirring frequently. Once boiling, immediately reduce the heat to low and cook while stirring for a further 3 minutes time.

Pour the cooked beans into a cloth-lined colander. Lift up the sides of the cloth and twist a few times to form a ball to squeeze out the water. I would use a can to help squeeze out all the bean mixture. You will need 3 cups (about 706 ml) of soymilk. If you don't have enough, you can pour hot water over the wrapped beans (dregs) until you squeeze out enough soy milk.

Pour the soymilk into a saucepan and heat to 75-80 degrees Celsius.

Prepare a container about 10cm deep and 10x15cm in size on the table for making tofu. Of course any container large enough to hold the soy milk will do, but if it's too big, it won't be easy to make the tofu

Pour the measured amount of marinade into the container, then pour the hot soy milk into it. There is no need to stir, as the action of pouring already serves to stir the molding. Wait 3-5 minutes for the tofu to mold, then you can eat it right away or refrigerate it for later use.