Can vinegar be added to tofu

Eating tofu can be mixed with vinegar, which does not produce harmful substances and can enhance nutrient absorption and taste. Tofu is rich in high-quality protein and calcium, and the organic acids in vinegar help promote calcium dissolution and increase absorption rate. But people with excessive stomach acid or gastrointestinal sensitivity need to control the amount of vinegar used. When tofu is paired with vinegar, vinegar can soften the texture of tofu to make it easier to digest, while promoting the release of minerals such as iron and zinc in tofu. The sour taste of vinegar can neutralize the bean smell, and is suitable for adding in small amounts when cold mixing or stewing. Common matching methods include Century egg with tofu mixed with vinegar, vinegar with tofu, etc. It is recommended that the amount of vinegar should not exceed one tenth of the total amount of ingredients, so as to avoid irritation of gastrointestinal mucosa by excessive acid. The combination of plant protein and vinegar in tofu does not affect its nutritional value, but can actually slow down the rate of postprandial blood sugar rise.

Some people need to pay attention to the way vinegar and tofu are consumed. Excessive consumption of vinegar in patients with gastric ulcers or reflux esophagitis may worsen heartburn symptoms. It is recommended to choose sweet vinegar or reduce the dosage. During the period of taking alkaline drugs, vinegar mixed tofu should be consumed with an interval of two hours to prevent acid-base neutralization from affecting the efficacy. Northern tofu is more suitable for pairing with vinegar due to its high calcium content, while lactone tofu has a tender texture and is easily broken when vinegar is added, affecting its taste. People who are allergic to soybeans or gluten need to confirm that the raw material of vinegar does not contain any related allergens. In daily diet, tofu can be paired with vinegar as a calcium supplement recipe. It is recommended to choose fermented vinegar such as aged vinegar or apple cider vinegar. Pairing with dark green vegetables can further enhance calcium absorption, such as vinegar mixed tofu and spinach salad. Pay attention to maintaining dietary diversity and avoid long-term single pairing. People with weak gastrointestinal function can blanch tofu first and then mix it with vinegar to reduce gas production reactions. If there is bloating or acid reflux after consumption, it should be stopped and a nutritionist should be consulted to adjust the diet plan.