To scald the jars: place them in the kitchen sink and fill with boiling water. Be sure to also scald the lid and the rubber seal.
To scald the bay leaves and the chipotle chili: quickly dip them in the boiling water you just poured into the jars, then set aside on a clean plate.
When you want to take some tofu cubes out of the jar be sure to always, always, always! use a clean metal spoon or fork. This is very important in order to not introduce bacteria into the jar. If unwanted bacteria find their way in you risk seeing moldy patches in the jar next time you open it. If you see mold you will need to discard the entire batch. The same is the case if you notice a pink tinge to the tofu. This is why I always divide the tofu and spices into two jars. If one batch ends up moldy (due to me not paying attention and inadvertently using a dirty spoon to fish out the tofu) at least not all my work and patience will go to waste.
It is also very important to always keep the tofu completely covered with oil. If the level of oil drops be sure to top it up with new oil. If the tofu is exposed to air inside the jar there is a risk of it going bad. The oil "seal" will prevent that.
And don’t discard the oil once the tofu is used up. Use the now amazingly flavored oil in dressings and marinades. Just be sure to strain it first.