1. Mash fresh ginger, filter out the ginger juice with gauze, and put the ginger juice at the bottom of the bowl. If you like spicy food, you can put more ginger juice, and be careful that the milk does not exceed 10.

2. Boil the milk and sugar. Just pay attention to cooking it. Don't overcook it.

3. Keep stirring the cooked milk, and the temperature will drop to about 80 degrees, about 5-7 minutes.

Quickly pour the milk into a bowl with ginger juice and stir it gently.

After 4.5 minutes, milk and ginger juice will magically solidify into tofu.