How to deal with tofu that has a taste

Tofu has a taste that can be processed through soaking, blanching, seasoning, refrigeration, or cooking. The odor of tofu may be caused by improper storage, processing residues, or raw material issues. Proper handling can effectively improve the taste.

1. Soak

Cut the tofu into pieces and soak them in clean water. Add a small amount of salt or white vinegar to the water, and control the soaking time for about half an hour. Salt or acidic substances can neutralize the bean odor and help precipitate some off flavors. The soaking effect is better in a refrigerated environment, but it is necessary to avoid soaking for more than two hours to prevent spoilage.

2. Blanch

Add a little salt or ginger slices to boiling water, cut the tofu into pieces, and blanch for about one minute. High temperature can decompose some volatile odor substances, and components such as gingerol in ginger slices have a deodorizing effect. Immediately supercooling tofu after blanching can maintain its elasticity and is suitable for cold dishes or stewing.

3. Seasoning

Use strong flavored seasonings such as soy sauce, bean paste, Sichuan pepper, etc. to marinate or cook. Fermented seasonings contain amino acids and aromatic substances that can mask the bean odor, while the volatile oil components in Sichuan pepper can inhibit odor perception. It is suitable for making Mapo tofu, fragrant fried tofu and other dishes with rich flavor.

4. Refrigeration

Unopened tofu can be refrigerated for about two days, and low temperature can delay the odor produced by protein decomposition. Kaifeng tofu should be soaked in clean water and sealed for refrigeration. Change the water once a day. If there is a noticeable sour taste or mucus, it is not edible, and refrigeration is only suitable for situations with slight odors.

5. Processing and Cooking

Changes the texture of tofu by frying, fermenting, or simmering for a long time. High temperature frying can form a burnt aroma layer on the surface to cover the odor, and new flavor substances will be produced after fermentation into Fermented bean curd. When stewing, it can be used with meat or mushrooms to make tofu absorb fresh flavor ingredients.

When purchasing tofu in daily life, attention should be paid to the production date and packaging integrity. Fresh tofu has a uniform milky white color and a light bean aroma. When storing, avoid mixing with other strongly scented foods. Before cooking, observe whether the surface is sticky or discolored. If the odor is accompanied by a change in texture or abnormal color, it is recommended to stop consuming. Reasonable combination of ginger, scallions, cooking wine and other deodorizing ingredients can not only enhance the flavor level of tofu dishes, but also help with nutrient absorption. For people with weaker digestive function, tofu processed appropriately is easier to digest and reduces gastrointestinal discomfort.