Drain and press 1 block extra firm tofu to remove excess water
Tear 1"–2" chunks of the tofu and nestle them into a jar or container with a lid.
Dissolve 1 tbsp salt by whisking it with 1/3 cup white vinegar and 1/2 cup hot water.
Slowly pour it into the jar, then seal, date, and shake it. Once the jar cools off, refridgerate overnight.