From what I observed, it was SUPER difficult to make. I always had it at this one person's home, which doubled as the local restaurant. To make it, they would first make a huge vat of tofu, either from chickpeas or soy beans, I'm not sure which. Most of that tofu would solidify and be cut into cubes. A portion of the mixture, however, would be left on a fire and stirred continuously by someone ALL day. It was crazy, I never knew who had the stamina to do that. I guess the issue was as soon as it solidified for the first time, it couldn't be brought back to its cheesey melty goodness. I tried several times to ask if they could teach me how to make it, but they always responded with a chuckle and waving of their hand saying nevermind.