Method 1 Prepare soy milk.

Soak the soybeans for at least 6 hours, and use a blender to squeeze out the soy milk at a ratio of 1:5 to 1:10. Soybeans are not expensive, so make it thicker.

Use a strainer to filter out the bean dregs, bring the remaining soy milk to a boil over high heat, then reduce the heat to low for 15 minutes, and it is ready to serve.

Bean dregs can be used in many ways, such as fermenting to make fertilizer, making pancakes, pastries, etc.

2 Prepare coagulant.

The most commonly used coagulant now is lactone, also known as gluconic acid, gluconolactone, Lactone, GDL, etc.

It can generally be found in bakery supply stores, food additive stores and food wholesale markets.

3 Place the lactone into the bowl.

Heat the soy milk made in advance until it boils, then pour it into the bowl with lactone.

Stir it a little with a spoon and wait 5-10 minutes until the soy milk turns into tofu curd.

4. While waiting for the soy milk to solidify, you can prepare the seasoning in advance. If you like a salty taste, you can use salt, MSG, a little chili oil, and a little chicken essence to make the sauce. If you like a sweet taste, you can boil some sugar water.

The seasonings here can be adjusted according to your own taste.

5 Pour sauce or sugar water on the cooked tofu and it is ready to eat.