To make the tofu strong and tough, you can press the tofu for a longer time. The following is the specific method:

Preparation materials: 250 grams of soybeans, 2600 grams of purified water, vinegar 30 grams, 5 grams of salt?

1. Soak the prepared soybeans for 8 hours, then clean them.

2. Add 2000 grams of water to the soaked soybeans to make soy milk.

3. Filter the soy milk with gauze to separate the residue, and filter it three or four times.

4. Bring the pot to a boil over medium heat, add vinegar, salt and 100 grams of water, mix well and set aside.

5. Use a spoon to slowly pour the vinegar and salt water mixture into the soy milk in a circular motion. Wait for a few minutes for the tofu curd to solidify.

6. Use a sieve to press it in and spoon out the tofu water.

7. Put the prepared bean curd into the mold.

8. Wrap the gauze and cover the mold cover, put a heavy object on it and press it for 2 hours to squeeze out the excess water.

9. After 2 hours, the demoulding is completed, and the tofu is ready.