Do you use cold water or hot water to remove the fishy smell from tofu

Hot water is more effective in removing the fishy smell from tofu, as it can more effectively dissolve and evaporate substances with a bean like odor. The bean like smell of tofu mainly comes from the volatile components in soybeans, and the difference in water temperature can affect the deodorization effect. When soaked or blanched in hot water, high temperature can accelerate the decomposition and volatilization of fishy substances in tofu, while promoting the expansion of pores on the surface of tofu, which is conducive to the release of odors. It is recommended to control the water temperature above 60 degrees Celsius. Cut the tofu into pieces and soak them in hot water for a few minutes, or blanch them directly for 30 seconds to 1 minute. High temperature treatment can also make tofu more compact and reduce the probability of breakage during cooking. However, it should be noted that the water temperature should not be too high to avoid the formation of a hard film on the surface of tofu that hinders the release of internal fishy odor. The boiling time should be controlled within 1 minute.

Cold water deodorization mainly involves diluting the fishy substances by soaking them for a long time. Tofu needs to be soaked for more than 2 hours and the water needs to be changed multiple times. This method can preserve more of the original taste of tofu and is suitable for cold dishes or dishes that require a tender and smooth texture. However, the effect of cold water on removing fat soluble fishy odor components is limited, and soaking for too long may lead to nutrient loss in tofu. If cold water treatment is chosen, it is recommended to cut the tofu into thin slices or small pieces to increase the contact area, and add a little salt to the water to enhance the penetration effect. After removing the fishy smell from tofu, it is recommended to cook it as soon as possible to avoid secondary contamination. Different cooking methods have synergistic effects on eliminating fishy smell, such as braised in soy sauce, Mapo tofu and other heavy flavor practices can cover up residual fishy smell. Unused tofu should be submerged in clean cold water and refrigerated. Daily water changes can extend the shelf life. Paired with ginger, cooking wine, spices and other auxiliary ingredients, it can effectively neutralize the bean smell and enhance the flavor of dishes. Special populations such as gout patients need to control their tofu intake, while kidney disease patients should consult a doctor for advice.