Do you blanch tofu in cold water

Tofu is generally recommended to be blanched in cold water to help remove the bean odor and maintain its texture. The main methods for blanching tofu include controlling the water temperature, adding salt, timing, pairing ingredients, and subsequent processing.

1. Control water temperature

Adding cold water to the pot can evenly heat the tofu and avoid sudden high temperatures causing the outer skin to rupture. As the water temperature slowly rises, the pores inside the tofu gradually shrink, allowing for better drainage of excess water. If hot water is added to the pot, the rapid solidification of surface proteins may lock in the bean odor.

2. Adding salt

When blanching, 3 grams of salt can be added per liter of water, which can accelerate protein coagulation and enhance toughness, as well as penetrate seasoning. Salt helps tofu form a fine structure, which is not easily broken or scattered during subsequent cooking. But those with abnormal kidney function need to reduce their salt intake.

3. Seize the time

After the tender tofu water boils, continue blanching for 30 seconds, and for the old tofu, it can be extended to 1 minute. insufficient time cannot effectively remove the fishy smell, and prolonged use can lead to a hardening of the texture. When observing the semi transparent edge of tofu, it is most suitable to remove it, and immediately supercooling it can terminate the heating process.

4. When blanching tofu, side dishes such as shiitake mushrooms, bamboo shoots, and other durable ingredients can be processed simultaneously. Using the same pot of water to blanch successively not only saves energy but also allows the flavors of the ingredients to permeate each other. But green leafy vegetables need to be blanched separately at the end to avoid affecting their color.

5. After blanching, tofu should be dried with kitchen paper to prevent oil splashing during frying. If making cold dishes, you can apply pressure and heavy objects to drain water for 30 minutes to make the tissue more compact. The remaining blanched tofu water contains plant protein, which can be filtered and used as a base for broth. Tofu, as a high-quality source of plant protein, is recommended to be consumed 3-4 times a week, with 100-150 grams per serving. Tofu of different textures is suitable for different cooking methods. Tender tofu is suitable for making soup, while old tofu is suitable for frying. Pairing with ingredients such as seaweed and mushrooms can increase calcium and dietary fiber intake. People with weak gastrointestinal function can cut tofu into small pieces and heat them thoroughly. Gout patients need to control the total amount of soy products per day. When making a purchase, pay attention to the uniform texture without any sour taste, and it is advisable to store it refrigerated for no more than 3 days.