Combine beancurd and salt. Stir thoroughly with a wooden spatula, breaking up the blocks of beancurd into little pieces. Heat, continuing to stir, until it comes to a boil
Empty the contents into a strainer which has been lined with several layers of cheesecloth. Wrap neatly and securely. Press between 2 boards and place an additional weight (for example a bowl filled with water) on top. Allow to stand for half a day.
Remove hardened beancurd from the cheesecloth. The pressed beancurd is now ready for use as an ingredients for other Chinese dishes.