The present invention is characterized by dividing a process capable of instantly manufacturing tofu which has a rich taste and a high nutritive value using beans (soybean, black bean, Rhynchosia Nulubilis and mung bean) regardless of time and place into a first process and a second process. The first process comprises the steps of: sorting beans in a selector soaking the beans which have been sorted in water for 8-10 hrs to macerate the beans boiling the beans which have been macerated until the beans become crunchy when eaten and removing the outer skins of the beans mixing the beans which have been boiled and water in a ratio of 2:3 and milling the mixture of the beans and water by a millstone or grinding the mixture by a grinder to make bean juice putting the bean juice in a dense net or bag of about 200 mesh and squeezing the net or bag or dehydrating the bean juice by a dehydrator to sort the bean juice into bean juice for tofu and a tofu residue spraying the bean juice for tofu at a high pressure by a nozzle in a high-temperature storage room to make the bean juice for tofu into bean flour for tofu and vinyl-packing the bean flour for tofu in a vacuum packing machine to make the bean flour for tofu into vacuum-packed bean flour for the manufacture of instant tofu. The second process comprises the steps of: unpacking the vacuum-packed bean flour for the manufacture of instant tofu in a second place instead of a place where the vacuum-packed bean flour for the manufacture of instant tofu has been manufactured, followed by diluting the vacuum-packed bean flour with water to make bean juice boiling the bean juice and adding one coagulant selected from calcium sulfate, calcium chloride, magnesium sulfate and deep water to the bean juice to form soft tofu due to the coagulation of the bean juice and putting the soft tofu in a mold or a container and removing water to manufacture instant tofu. The present invention relates to a method for manufacturing vacuum vinyl-
