Making Procedures of Hard Tofu

First follow the above procedure for making soymilk. Fill half of the cup (supplied) with water, and put in the coagulant for hard tofu and dissolve thoroughly. Put the dissolved coagulant in a bowl (about 2 quart capacity). Use the supplied strainer to scoop out the bean pulp, dipping into the pot of soymilk 5~7 times.   Pour the filtered  soymilk from the pot into the bowl of dissolved coagulant, holding the grip of pot with right hand and supporting the bottom of pot with left hand and wait for about 2 minutes.  (Do not stir) Lay a filtering fabric(cheesecloth) in the bottom of the tofu press. Scoop out the coagulated tofu with the supplied strainer, letting the water drain some before placing into the cheesecloth covered tofu press. Cover the tofu with the cheesecloth and press lightly to remove excess water. Take the tofu out of the tofu press and remove the cheesecloth. Tofu is ready to eat. (Liquid remaining in the container after taking out the hard tofu has lots of nutrients, so it is recommended to use it for stew or soup.)