Hi, I've been making my own tofu for months now. I didn't know how easy it is to make until I stumbled upon La Fuji Mama's website. I just thought I'd share her recipe with you guys.
Note: you can use the soybean pulp left behind from the tofu making process to make Kongbiji Jjigae(Maangchi's latest recipe)
I also tried making it with black soybeans, and it was a success! It turned out purple (which is a plus in my book) and it tasted so good!