Can I order tofu with vinegar

You can order tofu with aged vinegar, but the effect is not as stable as traditional coagulants. The acetic acid in the aged vinegar can combine with the protein in soybean milk to form a clot, but the finished product has a slightly sour taste and loose texture. Traditional tofu dishes often use professional coagulants such as gypsum, brine, or gluconolactone. The principle of using aged vinegar to make tofu is to rely on its acidic components to promote denaturation and coagulation of soy protein. To operate, heat soybean milk to about 80 ℃, slowly pour in diluted mature vinegar and stir, and filter out the water after standing. This method is suitable for emergency use at home, but it is difficult to control acidity, which may lead to excessive acidity or poor shaping of tofu. If pursuing a delicate taste, it is recommended to use white vinegar instead of aged vinegar, as its acidity is purer and does not affect the color of tofu.

The bean curd process of specialty requires that the proportion of coagulant and soybean milk should be accurately matched. Tofu made from gypsum dots has good water retention and a tender and smooth texture; The brine tofu has a high hardness and a rich bean aroma; Gluconolactone is suitable for making lactone tofu, which has sufficient elasticity and does not require pressing. In contrast, aged vinegar has large fluctuations in acidity and contains other flavor compounds, which may interfere with the original flavor of tofu. In industrial production, pH and temperature are also adjusted to optimize protein network structure. If there is a temporary lack of coagulants when making homemade tofu at home, you can try using natural acidic agents such as lemon juice or tomato juice instead of aged vinegar. No matter what method is used, it is recommended to use fresh freshly ground soybean milk, and keep the temperature constant during the point making process. After completion, the tofu needs to be pressed and shaped with heavy objects, and soaked in clean water for refrigeration storage. For people who need to strictly control their sodium intake, gypsum or lactone tofu can be preferred to avoid the high salt content of brine tofu.