PURPOSE: A ginger tofu making method is provided to make tofu comprise not only protein but also ginger for good taste and flavor. CONSTITUTION: Soy bean soaked in water is pulverized. The pulverized soy bean is mixed with water and heated to make soy milk. The soy milk is mixed with salt brine, ginger extracts and ginger powder and then is curdled. The curdled soy milk is put into a molding frame and compressed, and water is removed from the curdled soy milk. For 100 parts by weight of soy milk, 0.5-2 parts by weight of ginger extracts and 0.5-2 parts by weight of ginger powder are added, and the sum total of the ginger powder and the ginger extract is not over 3 parts by weight. [Reference numerals] (S1110) Finely pulverize macerated soy bean； (S1120) Generate soy milk by adding water to the pulverized soy bean, heating, and filtering； (S1130) Curdle by adding natural salt brine, ginger juice, and ginger powder into the soy milk； (S1140) Put the curdled soy milk into a molding frame and removing moisture by compression본 발명은 생강 두부의 제조 방법 및 생강 두부에 관한 것이다. 본 발명에 따른 생강 두부의 제조 방법은 물에 불린 대두를 미세하게 분쇄하여 물을 추가하고 가열시킨 후 여과시켜 두유를 만들고, 가열된 두유에 천연 간수와 생강즙, 생강 분말을 첨가하여 응고시키고, 틀에 넣어 압착하여 수분을 제거함으로써 생강 두부를 제조한다.본 발명에 따른 생강 두부의 제조 방법 및 생강 두부는 생강 분말을 첨가함으로서 맛과 향미를 더하며, 보존 기간을 늘릴 수 있다.
