Leave dried ones in water for one day or so. Take out peas from water as above.
Put the peas and water (the amount of water you put with the peas decides how tough your tofu is going to be) into a blender. I would say, one cup of peas plus two cups of water is probably okay. After that, separate crushed peas and water. The water part is the one that you use for making tofu.
I used coarse clothes to separate them. Also, we will not use the crushed peas part but probably they can be used for making salads or hummus.
Boil the water part. In the beginning, it is very much liquid. However, soon it becomes more "solid." You need to continuously stir it, otherwise it would get burned. Once it becomes solid enough that you can write a letter on it, take it out from the oven. Cool it down a bit and put it into a container. Leave it in a refrigerator for 30 minutes to one hour. Then, you will get:
There are many ways to use this tofu. I put some in miso soup or grilled them and so forth. Depending on the amount of water, you can get more tough ones, which might be better for Chinese cuisine.