Experiencing it in person now, there's still a tiny bit of nervousness.
First, he sprinkled some water on the cutting board, then gently inverted the box containing the gluconate tofu onto the board.
Next, he picked up the Divine Level Chef's Knife, dipped it in water, and laid it flat.
With one hand gently pressing on the tofu box, his other hand held the knife, positioning it at the very bottom edge of the box, and began cutting steadily inward.
The purpose of this was to cut off the top cover of the tofu box while simultaneously removing the top layer of skin of the gluconate tofu, which would make the texture tenderer after cooking.
Honestly speaking.
Cutting it upright is also possible, but if done this way, when you invert it, the tofu can easily fall right out of the box.
To be safe, Huang Tao opted for the method of cutting it inverted.
Once he reached the bottom, he pushed the box gently across the water-dampened knife, sliding it to the side of the board.
