How to keep tofu hydrated and firm

The key to keeping tofu moist and chewy lies in the production process and ingredient ratio, which mainly includes methods such as soaking the selected beans, grinding and filtering the pulp, solidifying the pulp, pressing and shaping, and post-processing.

1. Select soybeans for soaking.

Choose soybeans with plump particles and control the soaking time at 8-12 hours. In summer, it can be shortened to 6 hours. When soaking, change the water every 4 hours and keep the water temperature at 20-25 degrees Celsius. Adequate soaking can soften the cell wall of soybean and make protein easier to extract, which is the basis of tofu's water retention.

2. Slurry filtration

adopts low-speed grinding with a stone mill, and the water addition ratio is controlled between 1:3 and 1:4. After grinding, filter twice with a 200 mesh filter to remove soybean residue while retaining protein colloids. Adding 0.1% edible grade defoamer appropriately can improve the delicacy of the slurry, which is crucial for the taste of tofu tendon.

3. When the slurry temperature is maintained at 75-80 degrees Celsius, slowly add gypsum or brine coagulant. The amount of gypsum used is 2.5% -3% of the weight of dry beans, added in three portions with 5-minute intervals. Controlling the pH value of coagulation between 6.2-6.5 can form a uniform network structure of proteins, which not only locks in moisture but also enhances elasticity.

4. Pressing and forming

Pour the solidified tofu pudding into the mold, press gently for 10 minutes at the pressure of 5 kg to discharge free water, and then increase it to 15 kg to press for 30 minutes. Wrap with breathable cotton fabric and distribute pressure evenly. insufficient pressing time can cause tofu to loosen, while excessive pressing can make the taste harder. 5. After the tofu is formed, it should be immediately soaked in cold water at 0-4 degrees Celsius for 2 hours, and 0.5% salt can be added to the water. Wrap with clean gauze during refrigeration to avoid direct contact with air. Blanch in hot water at 80 degrees Celsius for 1 minute before consumption, which can kill bacteria and make the protein structure firmer.

To make high-quality tofu, it is necessary to strictly control the parameters of each step. When making it at home, Northeast soybeans with a protein content of over 40% can be selected, and it is recommended to use food grade gluconic acid lactone as a coagulant when cooking. It is recommended to completely immerse the tofu in boiled and cooled salt water during storage, and replace it once a day. This way, the tofu can maintain its tender texture for 3-5 days. Before cooking, gently press with a heavy object for 20 minutes to remove excess water, which can make tofu more easily absorb the soup and less likely to break. For tofu that needs to be fried, it can be frozen for 24 hours before thawing. The honeycomb structure formed in this way can significantly improve the juice absorption ability and chewing sensation.