Do you use cold water for tofu pudding

It is generally recommended to use cold water for blanching tofu. Blanching in cold water can better remove the bean odor and maintain the integrity of tofu structure. Directly blanching in boiling water may cause the surface to solidify too quickly, affecting the taste. Tofu itself has a soft and tender texture, and boiling it in cold water can slowly increase the temperature, making the tofu evenly heated inside and outside. This process helps dissolve some of the odor substances in tofu and reduces the formation of internal pores. In traditional cooking, blanching tofu in cold water can also prevent protein denaturation caused by high temperatures, making the finished product more delicate.

In special circumstances where rapid blanching is required, tofu can be cut into pieces and briefly treated in warm water that is close to boiling. At this point, it is necessary to control the time within a few tens of seconds to prevent the tofu from becoming loose and broken. Some dishes use salt water blanching to maintain the integrity of tofu shape, and the water temperature should also start heating from cold water.

Before cooking tofu in daily life, in addition to blanching, it is recommended to choose tightly textured northern tofu or brine tofu. Processed tofu can be paired with mushrooms, green leafy vegetables, and other ingredients to balance nutrition and avoid consuming foods high in oxalic acid that can affect calcium absorption. People with spleen and stomach deficiency and cold can add ginger slices or pepper powder to mix when consuming.