How to eliminate the bitterness of tofu

The bitterness in tofu can usually be eliminated by soaking, blanching, or pairing with seasonings. Bitter taste may stem from residual brine, improper storage, or processing issues, and can be improved through simple processing.

1. Soak in water

Cut the tofu into pieces and soak them in water for more than half an hour, changing the water two to three times during this period. Clear water can dissolve some bitter substances such as magnesium ions in brine, especially suitable for brine tofu. After soaking, the texture of tofu will become softer, but it should not exceed two hours to prevent nutrient loss.

2. Blanch in boiling water

Cut tofu into thick slices and blanch in boiling water for one minute. Add a small amount of salt to the water. High temperature can cause proteins to solidify and lock in moisture, while also allowing residual bitter substances to precipitate. Tofu that has been blanched is more suitable for frying, but tender tofu such as lactone tofu should not be blanched for a long time.

3. Seasoning and

Mix soy sauce, sugar, vinegar, etc. to make a sauce and marinate tofu for ten minutes, or add spices such as ginger and scallions when cooking. The amino acids in fermented seasonings can combine with bitter ingredients, and the sour and sweet taste can mask the bitterness, making it suitable for cold dishes or braised dishes.

4. Refrigerate

Unopened boxed tofu should be refrigerated and left to stand for half a day to allow the internal components to rebalance. Low temperature can slow down the enzyme activity in tofu, causing some bitter precursor substances to decompose. However, it should be noted that the refrigeration temperature should not be lower than four degrees to avoid affecting the texture.

5. When cooking with ingredients [SEP], cook with high umami ingredients such as mushrooms, seaweed, and meat. The flavor producing nucleotides in ingredients can produce a synergistic effect with bitter substances, especially suitable for stewing dishes, which can both mask bitterness and enhance nutrition.

When choosing fresh tofu, pay attention to whether the color is uniform and whether there is a rancid odor. After opening, it is recommended to soak in clean water and store in refrigeration. Consume within two days. If bitterness is accompanied by abnormal phenomena such as stickiness and discoloration, it is not suitable for consumption. Tofu can be paired with green leafy vegetables and mushrooms in daily life to supplement high-quality protein and promote calcium absorption. However, individuals with abnormal kidney function should control their intake of soy products.