After the half-curdled or pudding-like tofu is placed into a mold lined with a cloth so that it will break down, a lid is set on the mold, a stone weight is placed on the lid and the tofu is drained, thus producing momendofu (firm tofu).
これを崩しながら内側に布を敷いた型の中に盛り込み、蓋をして重石を掛け、硬く水を切ると豆腐（木綿豆腐）となる。