Cold tofu needs to be blanched for a few minutes

Cold tofu generally does not require blanching, just cut it into pieces for seasoning. Tofu has a soft, tender and fragile texture, and blanching it may cause a deterioration in taste. Tofu itself is made through high-temperature solidification technology and can be consumed directly. When mixing cold, choose tender tofu or lactone tofu, which have a delicate texture and high water content. They are prone to breakage after blanching, affecting their appearance. Traditional bean curd has a slightly hard texture. If you are concerned about the bean odor, you can soak it in hot water at around 80 degrees Celsius for 2 minutes. Exceeding 3 minutes can cause excessive shrinkage and hardening of the protein. Japanese tofu and other processed tofu products undergo sterilization treatment and do not require secondary heating. In special circumstances, if you need to remove the bean odor, you can cut the tofu into pieces and soak them in salt water for 1 minute. When using gypsum tofu, short-term blanching can help reduce gypsum residue, but the water temperature should be controlled not to exceed 90 degrees. Due to its high magnesium ion content, blanching tofu in brine for too long can lead to nutrient loss. It is recommended not to exceed 30 seconds.

Cold tofu is recommended to be seasoned with ginger powder, scallions, soy sauce, etc., which can enhance freshness and mask the bean flavor. People with gastrointestinal sensitivity can steam tofu for 5 minutes and then mix it cold, which can kill bacteria and keep it tender and smooth. When choosing fresh tofu, pay attention to whether the texture is uniform and whether there is any sour taste, and avoid using tofu that has been left overnight or opened for more than 8 hours. Summer cold tofu salad is recommended to be made and eaten immediately, and should not be left at room temperature for more than 2 hours.