I Became a Food Developer in Another World

In a past life, I remember living in my grandmother's house as a child due to poverty.

My grandmother was an old-fashioned woman who used briquettes instead of a boiler, and she made tofu at home instead of buying it from the store.

I grew up looking over her shoulder, so even though I couldn't cook, I knew how to make tofu.

'I never thought I'd make it myself.'

I had never thought of making tofu before, but when I received a request from the food department, 'tofu' was what came to my mind naturally.

Tofu is a typical Korean food that is indispensable for vegetarians.

The recipe for tofu is surprisingly simple.

Just grind the soaked soybeans, squeeze them through a cotton cloth, add water seasoned with salt and vinegar, and you'll end up with a thick, fluffy, pure tofu.

If you add perilla oil, you can bring out a more savory yet light flavor.

If you use it as is, it's pure tofu, but if you squeeze out the water and shape it, it becomes tofu.

The process was simple, but I needed a lot of help from Laura to make it.