200g of white pollack was soaked all night, and 1 tablespoon of agar powder (6g) and 0.5 small spoon of salt (2g) were prepared.

I poured 1.5 liters of water into the soaked beans and ground them very finely. If you keep turning the blender, it breaks down under the heat of the motor, so stop for a while, turn it again, and repeat this several times to grind the beans finely.

Strain finely ground beans through a cotton cloth sieve and completely fill them with bean water.

Stir in and press down, then wrap the cloth and squeeze the water.

Put a small amount of agar powder in cold bean water and soak it for a while. (If you put agar powder in hot bean water, it will cook right away..It's rolling around.) Then, heat the gas and boil it. Bring to a boil, stirring until bubbles rise (this is because the agar hardens when the temperature is raised to a certain extent).There was a lot of foam in the bean water. If you boil it for too long, you can't control the bubbles.

Pour the foam-free bean water into a baking mold and harden it in a cold place. I made it in the evening, put it on the veranda, and when I saw it in the morning, it was all hardened. I like this soft baking mold. It's easy to take it out later. And when you pour the bean water into the mold, you have to put it on a hard tray so that the bean water doesn't spill when you move later.

The bean water has hardened in the morning.

You can take it out by pressing down on the bottom.

Put it in a Glax Lock container and store it in the refrigerator and eat it all within 2-3 days.

I put young vegetables and sprout vegetables on soft tofu and ground the dressing ingredients in a blender. You can put sesame sauce on it right before you eat it. The texture is almost the same as soft tofu. However, you have to keep the amount of agar and soybean water. If you put a lot of agar in it, it'll be hard and tough.