How do I taste the tofu I just bought

Newly purchased tofu can be soaked, blanched, seasoned, and other methods to remove the bean like odor. The odor of tofu mainly comes from the volatile components in soybeans, and proper treatment can effectively improve the taste.

1. Soak to remove flavor

Cut the tofu into pieces and soak them in clean water for 15-20 minutes. Add a small amount of salt or edible alkali to the water. Salt can help precipitate the odor substances in tofu, and an alkaline environment can neutralize some acidic volatile compounds. It is recommended to change the water every 5 minutes during soaking, and using ice water is more effective. Low temperature can suppress the release of odor substances. This method is suitable for tender tofu with high moisture content, and the tofu will become firmer after processing.

2. Blanching treatment

Add water to a pot and heat it to around 80 ℃. Put in whole tofu and simmer over low heat for 2 minutes. Ginger slices or cooking wine can be added to the water. High temperature can cause the volatilization of bean odor substances, and ginger alcohol and alcohol can react with the odor components. Immediately supercooling the tofu after blanching can maintain its elasticity. This method may cause the tofu to lose some nutrients, but it has a significant deodorizing effect, making it particularly suitable for stewing dishes.

3. Seasoning masking

Mix tofu directly with heavy flavored seasonings such as soy sauce, sesame oil, and minced garlic. The amino acids in soy sauce can combine with odor substances, and the aromatic compounds in sesame oil can cover up unpleasant odors. This method is suitable for ready to eat scenarios and works well for hard textured varieties such as northern tofu, but it may alter the original flavor of tofu and is not recommended for use as a complementary food for infants and young children.

4. Fermentation treatment

Slice the tofu and let it dry on the surface in a well ventilated place, then decompose the odor components through mild fermentation. During this process, a protective film will form on the surface of tofu, locking in internal moisture while promoting the decomposition of volatile substances. The traditional Stinky tofu is to completely transform the odor through deep fermentation. It is suggested to control the time of home production within 2 hours to avoid excessive fermentation and deterioration.

5. Refrigeration deodorization

Unpackaged boxed tofu can be directly refrigerated for 12 hours, as low temperatures can promote the settling of odor substances. After refrigeration, pour out the seeping yellow water and use kitchen paper to absorb the surface moisture. This method can maximize the retention of tofu nutrition and is suitable for direct cold mixing or making soup, but the deodorization effect is slow, and those who are sensitive to odors may still need to cooperate with other methods.

When purchasing tofu in daily life, pay attention to the production date, as fresh tofu has a lighter odor. Traditional brine tofu has a lighter odor than gypsum tofu, and tofu made from organic soybeans has a lower content of odor substances. It is recommended to consume the processed tofu as soon as possible to avoid repeated thawing. For special populations, pregnant women and infants are recommended to use the gentlest refrigeration method, and postoperative patients should avoid using seasoning and masking methods to avoid stimulating the gastrointestinal tract. When storing, tofu can be immersed in boiled and cooled diluted salt water, and refrigeration can be extended to 3 days without spoilage.