If you are gluten-free, use glutinous rice for a mochi-like texture. Bread flour will give you an al dente texture.

Press the tofu dry and remove any excess water.

In a blender, add the tofu, salt, and ½ of the flour, and blend until a dough forms. Add more flour as needed until the dough is clean to the touch without sticking. (If you buy extra firm tofu, start with less flour and gradually increase until the consistency is right)

On a dry and clean surface, knead with a bit of extra flour and let it rest for 20 minutes. This will help the gluten to develop (especially the bread flour)

Cut into shapes of your desire. You can make them into little balls, long noodles, or cut them directly into boiling water.

Prepare a pot of boiling water with a dash of salt, and cut small bits of noodle paste into the boiling water.

Remove noodles from the water when they float to the surface.

Let it cool for stir-fry noodles or add your favorite dressing for a cold mixed noodle salad.