In the process of making dried tofu, in order to avoid the adhesion of the finished dried tofu, the following methods can be adopted to improve it:

1. Make the paste appropriately:

In the process of making tofu, making the paste is a very critical step. When using coagulants such as brine or gypsum, you need to master the timing and amount of slurry so that the tofu is coagulated just right without being too soft or too tight. The dried tofu made in this way is not easy to stick to each other.

2. Full pressing:

The formed tofu curd needs to be properly pressed to ensure that as much water as possible is squeezed out, so that the internal structure of the dried tofu is tighter and the external structure is tighter. It also dries more easily so it doesn't stick to each other easily.

3. Drying or drying:

When making dried tofu, the pressed tofu slices need to be dried or baked to the appropriate humidity. Maintain ventilation when drying to prevent the slow evaporation of water from causing the dried tofu to stick to each other; control the temperature and time when baking to dry the water while keeping the shape intact and non-stick.

4. Isolation:

When placing dried tofu to dry or dry, clean cloth or straw paper can be used to separate each two pieces to avoid direct contact with each other. Contact may cause adhesion.

5. Oiling:

Apply a thin layer of vegetable oil (such as soybean oil, corn oil, etc.) on the surface of the dried tofu to lubricate and isolate it. Reduce the possibility of adhesions.

6. Cutting and packaging:

If the dried tofu is freshly made, the knife should be kept clean when cutting. After cutting, the dried tofu can be placed separately immediately to avoid squeezing each other. Pressure causes adhesion.

7. Refrigerated storage:

If the finished dried tofu will not be eaten in the short term, it can be properly refrigerated in the refrigerator to keep it dry and reduce adhesion.

In summary, controlling the entire dry tofu production process, especially the operations of pulping, pressing, drying or drying, is the key to ensuring that the dry tofu is not sticky.