How to deal with tofu that has a bitter taste

The bitter taste of tofu may be caused by improper production techniques or poor storage conditions, which can be improved by blanching, soaking, and seasoning. The main methods for processing bitter tofu include blanching to remove bitterness, soaking in salt water, high-temperature cooking, seasoning and neutralization, and changing purchasing channels.

1. Blanch to remove bitterness

Put the sliced tofu into boiling water and blanch for 1-2 minutes. Some bitter substances in the soy products can be dissolved in the hot water. Immediately supercooling the tofu after blanching can maintain its tender and smooth texture. This method is suitable for hard textured varieties such as brine tofu. Note that blanching for too long can cause the tofu structure to loosen.

2. Salt water immersion

Soak tofu in 3% diluted salt water for 30 minutes, as the salt can penetrate into the tofu and neutralize alkaline substances. This method is particularly suitable for the slight astringency and bitterness of gypsum tofu. After soaking, the surface salt should be rinsed with running water. If the tofu stored in refrigeration becomes bitter, a small amount of vinegar can be added during soaking to enhance the effect.

3. High temperature cooking

can decompose some bitter substances through high-temperature cooking methods such as frying and braising. When making Mapo tofu, first fry the tofu until it is slightly yellow, or add anise, cinnamon and other spices to cover up the odor when stewing. High temperature can cause denaturation of tofu protein, making it more suitable for cooking resistant varieties such as aged tofu.

4. Seasoning Neutrality

Pairing with strong flavored seasonings such as Douban sauce, soy sauce, chili, etc. can cover the bitterness, and the sweet and sour components in sweet and sour sauce can also improve the taste. It is recommended to use strong flavored seasonings such as garlic paste and sesame oil when making cold tofu, and avoid using light methods such as steaming and blanching that are sensitive to bitterness.

5. Change purchasing channel

If bitterness persists, consider raw material or process issues. It is recommended to choose boxed tofu produced by reputable manufacturers. Pay attention to checking the production date and avoid purchasing products in bulk or near their expiration date. Some small workshops may cause tofu to become bitter due to excessive spotting or water quality issues.

Tofu should be soaked in clean cold water and refrigerated for daily storage. Changing the water every day can extend the shelf life to 3 days. If the surface of tofu is sticky or has a noticeable sour taste, it is not edible. Tofu made from high-quality soybeans with high protein content has a lower probability of bitterness. Before cooking, you can cut it into small pieces to taste. The slight bitterness can be safely consumed after being treated with the above method, and it is recommended to discard it if it continues to have a strong bitterness. Pairing with ingredients rich in glutamic acid, such as shiitake mushrooms and seaweed, can enhance the freshness of tofu and reduce the perception of bitterness.