How to make delicious and simple old tofu

Cooking old tofu through steaming, braising, cold mixing, frying, stewing, and other methods is both simple and nutritious. The key lies in processing techniques and ingredient combinations to avoid excessive processing that can damage its high protein and low-fat properties.

1. Steamed

Steamed tofu maximizes the retention of soy isoflavones and calcium. Cut the tofu into thick slices and place them on a plate. Sprinkle a little salt on the surface, drizzle with soy sauce and sesame oil, steam in a steamer for 8 minutes, and garnish with chopped green onions. Suitable for people with hypertension to consume and avoid excessive intake of fats. The steaming process can soften tofu tissue and improve digestion and absorption rate.

2. Braised

Fry the old tofu until both sides turn golden brown, then add soy sauce, sugar, and star anise and stew to increase the absorption rate of protein and iron elements. When using dark soy sauce for coloring, control the dosage to avoid excessive sodium intake. You can add shiitake mushrooms and bamboo shoots to enhance the flavor, and finally thicken the sauce to wrap the tofu. The braised method can induce Maillard reaction in tofu, increasing the flavor level.

3. Cold Mix

Crush the blanched tofu and mix with shredded cucumber and carrot. Mix with vinegar and chili oil. Cold treatment preserves vitamin B group, suitable for appetizing consumption in summer. Suggest pairing with crushed nuts to increase intake of unsaturated fatty acids. Adding a little salt when blanching tofu can remove the bean odor and keep the texture firm and not fragile.

4. Frying

Cut the old tofu into pieces, wrap them in egg mixture, and fry until crispy, forming a protein coking layer on the surface. Using an air fryer can reduce oil consumption and be paired with tomato sauce or garlic paste for consumption. High temperature cooking can render some lysine ineffective, it is recommended to supplement amino acids with grains. Use kitchen paper to absorb moisture before frying, which can prevent oil splashing and improve crispness.

Fifth, stew

with cabbage and seaweed to make soup, the calcium in tofu is more easily absorbed when combined with alginate. Stew over low heat in a clay pot for 1 hour, and add white pepper powder to enhance freshness before serving. Gout patients should control their food intake and avoid excessive purine intake. Adding a small amount of tea leaves during stewing can remove the bean odor and increase the clarity of the soup color.

The recommended daily intake of aged tofu is about 100-150 grams, and attention should be paid to controlling salt and oil when cooking. Tofu stored in refrigeration should be taken out and restored to room temperature 2 hours in advance to avoid texture looseness caused by alternating hot and cold temperatures. Pairing with dark vegetables can increase the absorption rate of iron elements, and eating with fungi can enhance immunity. People with weak digestive function should choose steaming and boiling methods, while those with abnormal kidney function should control their total protein intake. When making a purchase, choose tofu with a uniform texture and no sour taste. A slight yellow surface is a normal phenomenon.