Shan Tofu not jelly-like but rather crumbly
If it is crumbly you are probably using not only a little too much flour, but also have a problem with hard water, which means lots of calcium dissolved in the water. One way I remove calcium is to boil the water for about 5 minutes, let it cool down for an hour and then pass through a coffee filter. Otherwise try cooking with a non-fortified artesian spring water.

I will probably get a lot of hate for the following recommendation, but in extreme cases, I sometimes use distilled water in cooking. It probably isn’t healthy to drink pure every day, but it’s really magic when you are making sauces or pressure cooking vegetables.

You could also add agar agar to gel it up.