Next, Li Xiang handled the remaining jelled tofu. After a while, the jelled tofu was no longer as fine and delicate, starting to feel more like "silken tofu." However, it wasn't "firm" enough yet, making it inconvenient to store or cook with.
He took the same large filter bag from before, washed it clean, and placed it in a hand-woven circular bamboo basket. He set the basket on a rack with a bucket underneath. Using a large ladle, he transferred the "silken tofu" from the basin into the filter bag, tied it tightly, and finally, brought over the millstone used earlier for grinding soybeans to press down on top of it.
He didn't need to do much after that, just check on it after a while.
If it couldn't all be pressed at once, he could do it in two batches.
Once the water was pressed out, the tofu would truly become firm tofu, which could be braised, used in soup, or made into delicious tofu balls.
Next, he dealt with the okara.
