Tofu

Wash the soybean tofu thoroughly

Let it soak for a day and then rinse

Drain excess liquid

Use 1/2 cup of soybean tofu and 1 cup of water and blend in a blender for 2-3 minutes

Strain through a fine-mesh sieve

Reserve the liquid and pulp

When all the soybean tofu is blended, place the pulp in a blender with enough water to almost cover it, about 1 1/2 cups

Blend for 2 minutes

Squeeze through a cheesecloth-lined strainer

Squeeze well

Mix the extra liquid with the reserved one

Heat over low heat and let simmer for 15 minutes, stirring constantly to prevent burning

Turn off the heat and add lime juice, mixing well

Lay a clean cloth over a fine-mesh sieve

Pour the soybean tofu cream through it

Let it drain for a few minutes

Squeeze out any remaining liquid

Mold into a shape about 9 cm in diameter

Weigh approximately 200g