Do I need to blanch tofu before eating it

It is generally recommended to blanch tofu before eating, which can help remove the bean odor, improve taste, and reduce anti nutritional substances. Whether tofu needs to be blanched mainly depends on the cooking method, type of tofu, and personal taste.

Tender tofu has a delicate texture and high moisture content. When directly mixed with cold dishes or made into soup, the blanching step can be omitted. Boiling at high temperatures can easily cause it to break. When used for stir frying or braising, brief blanching can enhance toughness and prevent it from spreading. Varieties with higher hardness such as northern tofu are more likely to absorb the flavor of the soup after blanching, while reducing purine content is more friendly to people with high uric acid levels. The brine tofu made by traditional techniques contains a small amount of magnesium ions, and blanching can reduce astringency.

Old tofu or frozen tofu has a strong bean like odor due to its tight structure. It is recommended to blanch it in cold water until boiling for 2 minutes. The calcium in gypsum tofu will be partially lost when exposed to heat. If calcium supplementation is needed, the blanching time can be shortened. Fermented tofu, such as hairy tofu, has a special flavor and usually does not require blanching. Some people have poor digestion of soy products. Adequate blanching can destroy trypsin inhibitors and reduce the probability of gastrointestinal bloating.

For daily consumption of tofu, it is recommended to adjust the blanching method according to the needs of the dish. For cold dishes, it is preferred to choose lactone tofu to avoid blanching. Blanching with light salt water before stewing can maintain its shape intact. Paired with iodine rich ingredients such as seaweed and seaweed, it can compensate for mineral loss caused by blanching. Gout patients can blanch tofu and green leafy vegetables together to reduce purine intake. Be careful not to over squeeze after blanching to avoid damaging the high-quality protein structure of tofu.