Ancient Rural Craft: Traditional Lever-Pressed Handmade Tofu

Ancient Rural Craft: Traditional Lever-Pressed Handmade Tofu The traditional lever pressing method is a time-honored craft of handmade bean products in rural areas. This video shows you this authentic farmhouse technique, and presents the core pre-production process for making tofu and fermented bean curd. Experienced craftsmen let fully boiled soybean milk solidify into tender tofu curd naturally. Then they fill the soft tofu curd into clean pure cotton cloth bags one by one, seal the bags and stack them neatly on the pressing frame. After that, they press down the long wooden lever of the traditional old-fashioned tofu press. Lever principle generates strong pressure to squeeze out redundant water from the tofu curd inside the cloth bags slowly. The whole dehydration process relies purely on physical extrusion without any extra additives. The soft and loose tofu curd gradually becomes compact under continuous pressure, turning into firm whole tofu with fine texture and rich taste. This pure handmade tofu with original flavor is not only a premium ingredient for daily home cooking, but also an essential base material for making fermented bean curd and other kinds of bean products.